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Creamy Dairy-Free Lemon Asparagus Pasta Recipe with Easy Pickled Onions

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A quick and easy creamy dairy-free lemon asparagus pasta with tangy pickled onions, perfect for light dinners or brunches. This recipe features a luscious cashew and coconut milk sauce with fresh lemon zest and crisp asparagus.

Ingredients

Scale
  • 8 ounces of your favorite pasta (gluten-free penne or linguine recommended)
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup canned coconut milk (full fat or light)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutritional yeast (optional)
  • 1 small red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt (for pickling)
  • 1/4 cup water (for pickling)
  • Fresh basil or parsley, chopped (for garnish)
  • Lemon zest (for garnish)
  • Red pepper flakes (optional, for heat)

Instructions

  1. Pickle the Onions: Combine apple cider vinegar, sugar, salt, and water in a small bowl. Stir until sugar and salt dissolve. Add thinly sliced red onions, ensuring they are fully submerged. Let sit at room temperature for about 30 minutes.
  2. Soak Cashews: Place raw cashews in a bowl and cover with hot water. Soak for at least 30 minutes to soften.
  3. Cook Pasta & Asparagus: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). In the last 3 minutes, add asparagus pieces to blanch. Drain pasta and asparagus together and set aside.
  4. Prepare the Sauce: Drain soaked cashews and add to a blender with coconut milk, lemon juice, olive oil, minced garlic, salt, pepper, and nutritional yeast if using. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning to taste.
  5. Sauté Garlic & Combine: Heat a drizzle of olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in the creamy cashew sauce and warm gently, stirring frequently. Add cooked pasta and asparagus, tossing to coat evenly.
  6. Plate & Garnish: Serve pasta topped with pickled onions, fresh herbs, lemon zest, and red pepper flakes if desired. Enjoy immediately.

Notes

Soak cashews thoroughly for a silky smooth sauce. Avoid overcooking asparagus by adding it in the last 3 minutes of pasta cooking. Blend sauce in intervals and scrape sides for smoothness. Keep sauce warm on low heat to prevent separation. Pickled onions can be made ahead and improve in flavor over time. Substitute asparagus with snap peas or green beans if out of season.

Nutrition

Keywords: dairy-free pasta, lemon asparagus pasta, creamy cashew sauce, pickled onions, gluten-free, vegan pasta, healthy dinner, quick pasta recipe

Find it online: https://fuzzyforker.com/creamy-dairy-free-lemon-asparagus-pasta-recipe-with-easy-pickled-onions/