Creamy Vegan Lemon-Asparagus Linguine


Prep time: 10 mins, Cooking time: 10 mins, Difficulty: Easy, Pricing: $$

It is asparagus season! One of my absolute favorite times of the year because asparagus is just soo delicious! Besides the fact that it is delicious, asparagus can help fight cancer, is good for your brain and can help you losing weight. Convinced? Let’s get all those good nutrients!



  • a bunch of asparagus
  • half an onion
  • 1 clove of garlic/1 garlic flower
  • lemon juice of half a fresh lemon
  • two tablespoons nutritional yeast
  • 2 cups of dairy-free milk (we used almond milk)
  • a bit of flour to thicken
  • vegan butter/margarine to fry (around 1/2 tablespoon)
  • salt and pepper to taste
  • Linguine (or any other pasta you like)


Peel and chop the onion and the garlic flower (if you can’t find any, normal garlic works too). Let a bit of the butter or margarine melt in a pan and add onions and garlic. Fry for around 3 minutes. Meanwhile cut and peel (if necessary) the asparagus. Add the asparagus and fry for an additional 3-4 minutes until the asparagus gets a bit brown-ish.

When everything is fried for a while, put all the vegetables on the side of the pan and put some more butter in the middle. Add flour to the butter and let fry a bit, then add milk and quickly stir so it doesn’t make clumps. Stir in the two tablespoons of nutritional yeast and the lemon juice, then add salt and pepper to taste. Let cook on low flame for an additional 2-3 minutes. Serve with freshly cooked pasta.



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