Vegan Asparagus and Tomato Pasta with Lemon

Asparagus and Tomato Pasta with Lemon

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Vegan Asparagus and Tomato Pasta with Lemon


  • 1 bunch of thin Asparagus, washed and cut into 1 inch pieces
  • 2 medium tomatoes, diced into 1/2 inch cubes
  • Juice from 1 1/2 lemons
  • 1/2 large onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 small bunch of basil, large leaves torn in half
  • Olive Oil
  • Salt
  • Pasta (linguini, penne, or spaghetti, enough for 4 servings) cooked according to package directions


  1. Sautee garlic and onion over medium heat with 1 tablespoon of olive oil and a few pinches of salt until onions are soft and translucent. Reserve in a small bowl until later.
  2. Add 1-2 teaspoons of olive oil to the pan and heat over medium high heat. When oil is hot, add the asparagus and a few pinches of salt. Cook until asparagus has softened slightly but is still a bit crunchy. Time will depend on how thick the asparagus is.
  3. Add onions, garlic, and tomatoes. Reduce heat to medium and cook for 3 – 5 minutes, just until the tomatoes have softened.
  4. Add cooked pasta, lemon juice, additional olive oil (enough so the pasta isn’t dry) to the asparagus mixture and salt to taste. Combine all ingredients and cook for a few minutes over medium low heat so the flavors marry together.
  5. Remove from heat, add the basil and mix. Enjoy.

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