Are you ready to tantalize your taste buds with a dish that's bursting with flavor and vibrant colors? This Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus, and Mushrooms is not just a meal; it's a culinary experience that will transport you straight to the heart of Italy! With its zesty lemon kick and savory garlic aroma, this easy-to-make pasta is perfect for weeknight dinners or impressing your guests at a dinner party. In just 30 minutes, you can whip up a delightful dish that’s not only healthy but also incredibly satisfying. Ready to dive into this deliciously simple recipe? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 2 tbsp vegan butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped
- 1 cup mushrooms, sliced
- 1 lemon, juiced and zested
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the cherry tomatoes and cut them in half. Trim the asparagus and chop it into 1-inch pieces. Clean the mushrooms and slice them. Mince the garlic and set everything aside.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the vegan butter and allow it to melt. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to let it burn.
- Add the chopped asparagus and sliced mushrooms to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender. Then, add the halved cherry tomatoes and continue to cook for an additional 2-3 minutes until they soften.
- Once the pasta is cooked, reserve about ½ cup of the pasta water, then drain the spaghetti. Add the drained spaghetti directly to the skillet with the sautéed vegetables.
- Pour in the lemon juice and zest, and toss everything together to combine. If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
- Season the pasta with salt and pepper to taste. Toss again to ensure all ingredients are well mixed and evenly coated.
- Remove the skillet from heat and let it sit for a minute to cool slightly. Serve the pasta warm, garnished with fresh basil leaves for added flavor and presentation.
- Enjoy your Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus, and Mushrooms!
Tips
- Prep Ahead: To save time, chop all your vegetables and mince the garlic before you start cooking. This will make the cooking process smoother and more enjoyable!
- Perfect Pasta: Make sure to salt your pasta water generously. This is your chance to infuse flavor into the spaghetti itself, making every bite delicious.
- Don’t Overcook: Keep an eye on your pasta while it cooks. Aim for al dente, as it will continue to cook slightly once you mix it with the sautéed vegetables.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Spinach, zucchini, or bell peppers can be great alternatives or additions.
- Balance the Flavors: If you find the dish a bit too tangy, a pinch of sugar can help balance the acidity of the lemon juice and tomatoes.
- Garnish for Presentation: Fresh basil not only adds a pop of color but also enhances the flavor. Don’t skip this step for a restaurant-worthy finish!
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water to bring back the creaminess. Enjoy your cooking adventure with this delightful vegan pasta dish!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 51g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
