Creamy Vegan Asparagus & Courgette Pasta

We challenged Luce Hosier from @Whatluceeats to source local produce that’s in season, and create a delicious dish to share. She went to one of her closest greengrocers where produce is sourced locally, and bought some in season veggies to make this Creamy Vegan Asparagus and Courgette Pasta dish. This recipe is great for Meatless Monday because many small actions lead to a greater positive impact for our planet.

Vegan Pasta

Creamy Vegan Asparagus & Courgette Pasta

 

Ingredients

  • 1 1⁄4 tablespoons extra-virgin olive oil

  • 1 large or 2 small shallots (finely sliced)

  • 3 garlic cloves (sliced or minced)

  • 1 courgette (halved and sliced)

  • 200g asparagus tips (chopped into chunks)

  • Zest from 1 lemon

  • Juice from 1 lemon

  • 1 tablespoon soy sauce

  • 1 tablespoon nutritional yeast

  • 1⁄2 teaspoon salt

  • 300ml dairy free cream

  • 60g dairy free grated cheese

  • Handful of fresh basil (finely chopped)

  • Handful of fresh parsley (finely chopped)

  • 500g tagliatelle or fettuccine

  • Pinch of chilli flakes to garnish (optional)

Method

  1. Begin by heating a large pan on a medium heat and adding 1 tablespoon of olive oil followed by the shallots. Cook for 5 minutes until they start to soften and then add the garlic. Cook for a few extra minutes then empty to the contents into a bowl and place to one side.

  2. Cook the pasta as per packet instructions in salted boiling water.

  3. Meanwhile in the same pan used to cook the shallots, add the remaining 1⁄2 tablespoon of oil along with the sliced courgette and asparagus. Cook for 5 minutes or until soft.

  4. Next prepare the sauce. In a blender add the cooked shallots and garlic along with the lemon zest and juice, soy sauce, nutritional yeast, salt, cream, grated cheese and 160ml of water carefully taken from the pasta pan. Blend until smooth.

  5. Add the sauce to the pan with the veggies along with 3⁄4 of the chopped herbs. Heat the sauce through.

  6. Drain the pasta and add it to the sauce. Carefully combine and heat through for a few minutes more.

  7. Plate up, garnish with the remaining chopped herbs and add a pinch of chilli flakes should you wish. Enjoy.

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