Your new favorite pasta sauce to make all spring! This lemon garlic pasta sauce with fresh asparagus and chickpeas was so delicious and has all the spring flavors. It pairs well with any pasta and is full of a tangy lemony flavor. You have to try this sauce for your next pasta night!
Ingredients
• 1.5 cup vegan butter
• 5 cloves minced garlic
• 1 minced shallot
• 1 can chickpeas, rinsed and drained
• 2 cups chopped asparagus
• 2/3 cup any milk
• 2 tbsp pasta water after cooking pasta
• 3 tbsp fresh lemon juice
• 2 tbsp lemon zest
• salt, pepper, + vegan parmesan to taste
Instructions:
1. Cook pasta of choice and set aside (reserve 2 tbsp pasta water for the sauce)
2. While pasta is cooking, melt vegan butter in a large skillet pan. Add in minced garlic and shallot, then cook for 2-3 minutes.
3. Add in chickpeas and asparagus and cook until crispy, stirring frequently.
4. Stir in milk, lemon juice, and lemon zest and cook for an extra 2-3 minutes.
5. Toss in cooked pasta until fully coated in the sauce and thickened. Serve with salt/pepper to taste and fresh basil.
