Go Back

Vegan Lemon Asparagus Pasta

This bright, fresh and light pasta recipe is a crowd-pleaser and takes just 30-minutes to make!

Course dinner, Main Course, supper
Cuisine American
Keyword Asparagus pasta, easy pasta recipe, healthy pasta, Vegan Asparagus Pasta, Vegan Lemon Asparagus Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Lauren McNeill


  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 165 grams asparagus spears about 15 spears, with bottoms removed, cut in half
  • 1 lemon juiced
  • 250 grams linguine
  • 1/2 cup reserved pasta water
  • 540 mL canned chickpeas drained and rinsed
  • 3 tbsp white wine can be subbed with vegetable broth
  • 2 tbsp nutritional yeast
  • 1/4 tsp chili flakes optional
  • 3/4 tsp salt or to taste
  • 1/2 tsp ground pepper or to taste


  1. Cook pasta as per package instructions, leaving al dente.

  2. Meanwhile, add oil to a large pan over medium heat. Add halved asparagus, salt, pepper and minced garlic. Sauté for 5-7 minutes, until bright green and softened. Meanwhile, cook pasta and reserve 1/2 cup of pasta water.

  3. Add chickpeas, white wine and juice of 1/2 lemon to pan of asparagus. Sauté for 3-4 minutes more, until chickpeas are heated through.

  4. Once pasta is cooked, drain and add cooked pasta and reserved pasta water to the asparagus and chickpea mixture. Add juice of other 1/2 of lemon, chili flakes, nutritional yeast. Adjust salt, pepper, chili, lemon and nutritional yeast based on taste preferences. Serve and enjoy!