Asparagus With Pasta and Lemon

 

I thought I would celebrate the end of the asparagus season with this quick and easy vegan pasta dish.  Delicious asparagus, lemon zest and juice, magic fairy dust (aka nutritional yeast) and walnuts.

Ingredients

(serves 2)

• 8-10 spears of asparagus
• 1 onion finely chopped
• 1 garlic clove (crushed)
• Zest and juice of 1/2 lemon
• 1-2 tbsp nutritional yeast
• Linguine
• Olive oil

Instructions

1. Cut off the tough ends of the asparagus and diagonally slice the asparagus leaving about 3-4 cm of the tip.

2. Heat up some olive oil in a frying pan and add the onion and fry for about 5 minutes.  

3. Add the asparagus and garlic and gently fry for about 5 to 10 minutes.

4. Heat up a pan of water and add salt. When the water is boiling add the linguine and cook until al dente.

5. Whilst the pasta is cooking take about 1-2 tbsp olive oil and add the zest and juice of the lemon.  Whisk to combine.

6. Drain the pasta and add to the frying pan of asparagus and onion and combine.

7. Add the nutritional yeast and the lemon and olive oil mix and combine again.

8. Finally add the walnuts and serve.