Spring Veggie Creamy Lemon Pasta
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Recipe Intro From caitlinjesson
This Spring Veggie Creamy Lemon Pasta is the ultimate bright and cozy weeknight dinner. Made with a cashew-based lemon cream sauce and packed with fresh asparagus, sweet peas, and basil, it's entirely dairy-free and gluten-free friendly. Thanks to the precise, powerful heat control of the Frigidaire Gallery 30" Induction Range, this vibrant seasonal pasta comes together quickly and easily—perfect for meal prep or a simple springtime meal.
- Recipe Card
Recipe Card
ingredients
- 3 tablespoons kosher salt (for pasta water)
- 8 ounces gluten-free pasta of choice
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 bunch asparagus, cut into 1-inch pieces
- 1/2 cup peas (defrosted if frozen)
- 1 loosely packed cup fresh basil leaves
- 1 cup cashew milk
- 1 lemon, juiced and zested
- Aleppo pepper (or chili flakes), for garnish (optional)
Method
Step 1
Bring 4 quarts of water to a boil. Season with salt and add pasta. Cook for 2 minutes less than package instructions for al dente.
Step 2
Reserve 2 cups pasta water, then drain.
Step 3
In a large pot over medium heat, heat olive oil. Add garlic and asparagus. Sauté for 1–2 minutes, until just tender and fragrant.
Step 4
Stir in cashew milk, lemon juice, lemon zest, and 1 cup of reserved pasta water. Bring to a gentle simmer and cook for 5 minutes, until the sauce thickens slightly.
Step 5
Add cooked pasta, peas, and basil to the pot. Stir well to coat and let cook for another 1–2 minutes, until the sauce thickens and pasta reaches al dente texture.
Step 6
Transfer to serving bowls or a large platter. Garnish with additional lemon zest and a pinch of Aleppo pepper if desired. Serve warm and enjoy!