Every once in a while I’ll use ‘bad for you’ vegan products – and I loveeee every minute of it.
The only thing I really wish I had with this pasta was an Olive Garden breadstick. It’s almost as if Alfredo sauce and buttery garlic spread had a baby. That’s basically what this pasta taste like. But lemony? There’s really no way to describe it, but the fact it’s a white sauce, creamy, and very very good.
I have not experimented with dairy cream cheese in this recipe. If you plan on using regular cream cheese, it should work the same, but let me know.
The lemon gives a nice zing to the sauce, it’s not overpowering at all. Just enough to compliment the other flavors. But even if it was over powering, I mean, oh well? Asparagus and lemon are couple goals, anyway.
There isn’t really any protein in this pasta either, it’s really just a nice ‘spoil yourself’ indulging in carbs kinda dinner. Paired with some white wine, it could get dangerous. Also, it’s easy?! Honestly, the perfect stay-in date night dish I think I could ever think of.
I keep talking so highly of this pasta, so I’ll stop (for now). The vegetables at the beginning can be cooked to your liking, I just like softer vegetables. Feel free to cook them as long or short as you would like. Also, I use Tofutti cream cheese in here, of which I found at my local natural grocery store. The Parmesan cheese used I also found local, but it was on a dry shelve, there might be some in the refrigerated isle as well but I think grated parm works just fine.
This recipe makes a lot, probably for about 6 people. But I promise, leftovers will be wanted. Let me know if there are any questions or concerns about substitutions. I love pictures and comments, so please fire away.
Lemon Asparagus Penne:
16oz of Penne
1 tablespoon of salt
4-5 crimini mushrooms, sliced
1 bunch of asparagus (ends cuts off, and cut in half hamburger style)
1/2 small yellow onion, chopped
3 cloves or tsp of chopped garlic
1 tablespoon of butter (I love Smart Balance)
8oz of cream cheese (I used Tofutti)
1/2 cup of soy milk
1/4 cup of Parmesan cheese (I used Go Veggie)
1 tablespoon of butter (yes, throw some more in there)
1 tablespoon of lemon juice
1 tablespoon of nutritional yeast
1/4 tsp of crushed red pepper flakes
1/4 tsp of black pepper
1/2 tsp of sugar
1/4 tsp of salt
1 tablespoon of chopped fresh parsley
1. Boil some water and cook pasta with 1 tablespoon of salt.
2. Put the next 5 ingredients in a large skillet and cook on medium heat for 10 minutes, or until veggies are cooked to your liking.
3. Lower to a low-med heat and add all the rest of the ingredients, except for the parsley to your skillet. Stir with the veggies until sauce is combined and cream cheese is melted.
4. Add pasta and parsley. Stir until pasta is completely covered with sauce. Top with more red pepper flakes and enjoy!