clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Lemon Asparagus Pasta recipe in a bowl, with a fork in it. Sitting on a cutting board.

Vegan Lemon Asparagus Pasta

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This Vegan Lemon Asparagus Pasta recipe is a satisfying meal that takes 30 minutes to make. Sautéed asparagus and protein-packed pasta, all get coated in a citrusy white bean pasta sauce. It’s a healthy and easy vegan pasta recipe that is full of fresh flavors.



Always opt for organic ingredients.


  • 8 oz. chickpea penne pasta


  • 2 cups asparagus, sliced in thirds


  • 1 (15-oz) can white beans
  • ¼ cup fresh lemon juice
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • 1 cup low-sodium vegetable broth


  1. Pasta. Cook the noodles according to package directions until al dente. Drain and set aside.
  2. White Bean Sauce. In a high-speed blender, add all the sauce ingredients and blend until smooth and creamy.
  3. Asparagus. Heat a medium pot over medium-high heat, add asparagus and cook for 5 minutes.
  4. Make it Creamy. Turn off heat, stir in the white bean pasta sauce and pasta. Toss to combine. If needed, add in a little filtered water or vegetable broth to loosen the sauce.
  5. Serve. Divide between bowls. Enjoy!


Organic Noodles: Penne noodles can be swapped for any kind of pasta noodle that you have on hand!

Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!

Organic Beans: I used organic great northern beans for this pasta recipe, but another variety of white bean will work, such as navy or cannellini. 

Storing & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days.  To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm

Keywords: vegan lemon asparagus pasta, asparagus pasta recipe, white bean pasta sauce