Pasta w/ Lemon, Tarragon, Asparagus & Peas
Pasta w/ Lemon, Tarragon, Asparagus & Peas
If you could describe a Pasta dish as rich and creamy and at the same time sunny and bright this would be it! The Asparagus and Peas are so well complimented by the Lemon & Tarragon and the addition of plant based Yogurt adds a delicate creaminess to the sauce. This Pasta is perfect anytime of year but even more so in the warmer months of Spring & Summer.
Serves 4-6
Ingredients
14 oz ( 388g) Pasta ( I used Linguine)
1 bunch of Asparagus sliced into 1 - 1 1/2” pieces
1 cup (130g) frozen Peas, thawed
1 cup (90g) finely grated Vegan Parmesan Cheese
2 cloves of Garlic, crushed
1 1/2 cups (375 ml) Plant Milk
1 cup (237 ml) Pasta Water
5.3 oz ( 150g) Plain Unsweetened Vegan Yogurt
2 1/2 Tbsp (37.5g) Vegan Butter
2 1/2 Tbsp (37.5g) Flour
2 Tbsp (30 g) fresh Tarragon, chopped (plus more torn leaves for garnish)
2 Tbsp (30g) Lemon Zest (about 1 lemon)
1 Tbsp (15 ml) Lemon Juice
Salt & White Pepper to taste
Directions
1. Bring a large pot of salted Water to boil and quickly cook your Asparagus for 2-3 minutes and remove. Set aside
2. Add the Pasta to the boiling water and cook as per the package directions. Reserve 1 cup of the Pasta Water before draining.
3. While the Pasta is cooking begin your sauce by melting the Vegan Butter in a large pot on medium low heat. Once the Butter is melted add in the crushed Garlic and let cook for 1-2 minutes or until fragrant.
4. Add in the Flour and mix until well combined. Let the mixture or roux cook for a minute or two before you begin adding in the Plant Milk.
5. Add the Plant Milk a little at a time as you stir to incorporate. Once everything is combined add in the grated Parmesan and mix until completely melted.
6. Add in the Pasta Water and let the sauce cook for a minute to thicken. Add in the Yogurt, chopped Tarragon, Lemon Juice and 1/2 of the Lemon Zest, and season with Salt & Pepper. Stir well.
7. Toss in the cooked Pasta, Asparagus and Peas and gently mix everything together. Season with Salt & Pepper.
8. Top with the remaining Tarragon and Lemon Zest.
