Gluten-free pasta combined with roasted asparagus, peas, pistachios, crispy lettuce, fresh mint and vegan parmesan cheese gets tossed in a light, refreshing, creamy lemon sauce for a perfect, healthy dinner!
This is a sponsored post written by me on behalf of Earthbound Farm. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Earthbound!
This Creamy Lemon Pasta might just be my new favorite way to enjoy gluten-free pasta that isn’t doused in tomato sauce. Don’t get me wrong, this Italian girl eats traditional pasta probably once a week. But sometimes I crave something different, a gluten-free, vegan pasta recipe that’s light and refreshing, and one that makes you feel like a healthier person by smelling it! LOL, no but in all seriousness, this Creamy Lemon Pasta is packed with healthy perfection!
So when Earthbound Farm reached out to collaborate, I wanted to create a recipe that was different than salad but still showcased their Fresh Organic Rosé Lettuce Blend in a way that was interesting and flavorful while satisfying my craving for a warm, veggie-packed pasta dish (that’s also easy to make). Mission accomplished.
This idea of adding lettuce to a pasta dish has been on my mind for quite some time. I think I was letting the idea simmer, and it wasn’t until now that everything came together. Earthbound’s Fresh Organic Rosé Lettuce Blend is a delightful blend of lettuces that are tender yet crisp, so they don’t get too mushy in a warm pasta dish such as this, and I just love the pops of pink and purple this lettuce adds! Another perk is that the lettuce blend is pre-washed and ready to go, so you simply grab a large handful or two and throw it into your prepared Creamy Lemon Pasta and toss before serving!
Ya’ll have had arugula in pasta before, right? Or even a trendy grilled salad? Snowballing off that idea is this Creamy Lemon Pasta, and I can honestly say it’s one of my new favorite recipes! The creamy vegan lemon sauce is made with just 6-ingredients. The asparagus roasts in the oven while you boil the pasta, and then you toss your strained pasta in the sauce. Throw everything together in a large bowl, lastly adding the rosé lettuce blend, and serve!
Perhaps what I love most about Earthbound Farm is that it’s all organic. Always. I love their commitment to “nurture the environment with farm practices that work in harmony with nature”. I know it’s expensive to buy everything organic, but Earthbound Farm makes it easy and affordable where it counts, with your greens.
Head over to Earthbound Farm to see where they’re available in a store near you! I hope you enjoy this Creamy Lemon Pasta as much as my family did and keep it on your menu rotation! Also check out my (No) Chicken Noodle Stew and “Cheesy” Tahini Pasta with Brussels Sprouts + Capers + Pistachios for more non-saucy pasta inspiration. And if you make this recipe, don’t forget to tag me on Instagram or Facebook (I love seeing all your re-creations!).
Creamy Lemon Pasta (GF + VG)
A delicious pasta recipe that combines roasted asparagus, peas, pistachios, and lettuce tossed in a creamy lemon sauce garnished with fresh mint leaves and vegan parmesan for a healthy, flavorful, easy dinner! Gluten-free and vegan friendly!
Ingredients
- gluten-free bow tie pasta (or other shape pasta)
- 1 cup peas, frozen
- 1 cup pistachios
- roasted asparagus (below)
- Creamy Lemon Sauce (below)
- 1/3 cup vegan parmesan cheese, plus more for garnishing (below)
- 1-2 large handfuls of Earthbound Organic Rosé Blend lettuce
- fresh mint for garnishing
Roasted Asparagus
- 1 bunch of asparagus (organic if possible)
- 1-2 tablespoons olive oil
- salt + pepper, to taste
Creamy Lemon Sauce
- 3 tablespoons vegan/plant butter
- 3 tablespoons gluten-free flour
- 1 can coconut milk (full fat)
- 1 lemon, juiced and zested
- 2 tablespoons unsweetened almond milk
- salt + pepper, to taste
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 3 tablespoons nutritional yeast
Instructions
Vegan Parmesan Cheese
- Blend all ingredients together in your food processor/blender until you achieve a parmesan-cheese like texture. The cashews should be very fine.
Roasted Asparagus
- Preheat your oven to 400 degrees F.
- Trim the tough ends off your asparagus and wash them. Add them to a parchment lined baking sheet in a single line and drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes (you don't want them mushy, so try for 15 minutes but if they are still hard, go for 20).
- While the asparagus is roasting, start boiling a pot of water for your pasta. Add the pasta, stirring frequently.
- Remove the asparagus from oven and let them cool slightly while you prepare the rest.
Creamy Lemon Sauce
- In a medium-large skillet, melt butter over medium heat.
- Whisk in the flour to make a roux.
- Add the zest and juice from 1 lemon (making sure to wash the outside of the lemon!).
- Whisk in the coconut milk and raise the heat just until it starts to bubble, then reduce heat to low.
- Whisk in the almond milk, salt and pepper.
Pasta
- Add your peas to a glass, microwaveable container and cover them with water. Microwave for 2 minutes.
- Drain and rinse your pasta.
- Add the pasta to the skillet with the creamy lemon sauce and toss to coat the pasta well.
- Drain the peas, and add to the skillet.
- Cut your asparagus into bite-sized pieces and add to the skillet.
- Add the 1/3 cup of vegan parmesan to the skillet and toss.
- Transfer the pasta mixture to a large bowl and let it cool for about 5ish minutes.
- Add the pistachios and lettuce, toss.
- Garnish with fresh mint (don't skip, adds a really nice flavor!) and garnish with more vegan parmesan cheese if desired.
Notes
* best if consumed the same day
** vegan parmesan cheese recipe is from Minimalist Baker
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1 comment
This looks absolutely incredible! I just love the brightness of those veggies, and you make it look so light yet decadent in your video!