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Asparagus pesto pasta

It's asparagus season, so today we are making asparagus pesto pasta! It's zingy, lemony, easy to make and delicious :)

Vegan, soy free, gluten free | Serves 2 | MAIN


  • 300g asparagus
  • 4 garlic cloves
  • 200g pasta of choice (I used linguine)
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 tablespoons of vegan pesto
  • 2/3 teaspoon oregano
  • Pinch of chili flakes
  • 1 lemon, zest and juice
  • 2 tablespoons nutritional yeast
  • 20g shredded vegan cheese



1.Cut the hard part of the asparagus stems (about 2-3cm), then slice them (with an angle).

2.Peel and thinly slice the garlic cloves.

3.Add the pasta in salted, boiling water and cook al dente (the package said 11 minutes, so I cooked mine for 9).

4.In a wide pan, add the olive oil and garlic slices on a medium heat, with a pinch of salt and sauté for a couple of minutes (be careful not to burn them).

5.Then add the chopped asparagus, season with salt and pepper and sauté for 3-4 minutes, stirring occasionally.

6.Add the pesto, and give it a good stir. Cook for a minute or two on low heat.

7.Add the pasta into the pan, along with 60ml of pasta water, the spices, zest and lemon juice.

6.Give it a good stir, increase the heat to medium and cook for a couple more minutes.

7.Finish with the nutritional yeast and cheese.



*Use gluten free pasta if you want to avoid gluten


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