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Creamy Lemon Pasta – A delicious pasta dish with a garlicky lemon dairy free white bean sauce served alongside roasted asparagus. It comes together easily – perfect for a weeknight dinner.
One of my favorite springtime veggies is asparagus. I could eat the whole bunch myself! I’m an oddball who actually likes the stalks better than the soft tops. It works out pretty well for me considering my son will only eat the tops! Although I could make an entire meal out of Roasted Asparagus alone, I think my family appreciates that I paired it with this Creamy Lemon Pasta.
White Bean Sauce
This velvety sauce is thick and creamy and full of lemon and garlic flavors. It’s also soy free, nut free, and can be made oil-free if you wish. It only takes 7 ingredients, all of which you likely already have in your pantry/fridge, and less than 10 minutes to make.
White beans are high in protein, fiber, potassium, folate, Vitamin C, Vitamin B6, calcium and iron. Cannellini beans, in particular, get super creamy when blended.
Healthy Asparagus
Asparagus is incredibly high in Vitamin K and folate. It also boasts B vitamins, vitamin C, vitamin E, vitamin A, potassium, zinc, iron, protein, and calcium, among others. So, basically, you want to eat up because this Lemon Pasta with Asparagus is one healthy dish!
A Family Favorite
All 3 kids devoured this dinner, but I think my hubby liked it the most! We didn’t have much leftover, but what we did have didn’t last long!
Asparagus and lemon are a match made in heaven, so this dish is pretty much perfection! 🙂 Try it for yourself and leave a comment below letting me know what you think.
Creamy Lemon Pasta w/ Roasted Asparagus
I hope you love this Creamy Lemon Pasta as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
A delicious pasta dish with a garlicky lemon white bean sauce served alongside roasted asparagus. It comes together easily - perfect for a weeknight dinner. Dairy free and vegan!
- 1 bunch fresh asparagus
- 1 tsp olive oil
- salt/pepper (to taste)
- 1 lb ziti (or pasta of choice) (use gluten free noodles if desired)
- 2 tsp olive oil (or 1 tbsp vegetable broth)
- 1/4 of a white onion (diced)
- 3 garlic cloves (minced)
- 15 oz canned cannellini beans (rinsed and drained) (or 1 1/5 cups cooked dry beans)
- 1/2 cup low-sodium vegetable broth (plus extra to thin, if needed)
- juice of 1/2 lemon
- 1/2 tsp salt (or to taste)
- fresh parsley (to garnish)
- zest of 1 lemon (to garnish)
- Preheat your oven to 425 degrees F.
- Trim off the woody bottoms of the asparagus. Toss the asparagus with oil, salt and pepper.
- Roast for 10-12 minutes until tender and starting to brown.
- Meanwhile, cook the ziti according to package directions
- While the ziti is cooking and the asparagus is roasting, make the sauce.
In a small skillet over medium-high heat, sauté the diced onion and minced garlic in 2 tsp of olive oil until softened, about 4-5 minutes.
Combine the beans, onion/garlic mixture, vegetable broth, lemon juice, and salt in a high speed blender and purée until smooth. Add a little more broth (or some of the pasta water) to thin if needed.
- To serve, combine the ziti and sauce and serve the asparagus either on the side or mixed in with the noodles.
Garnish with extra lemon zest and parsley.
If the sauce is a little too thick, you can use extra vegetable broth or a little of the pasta water to thin it out.
*Recipe and content updated April 2018. Original posted April 2015.
More Delicious Pasta Recipes to Love:
Mediterranean Pasta w/ Artichokes & Roasted Red Peppers
Butternut Squash Mac and Cheese
Fregola Pasta w/ Cherry Tomatoes & Basil
Patty says
This was really really good! I try to follow recipes without altering the first time (other than always using much more garlic LOL), but we were almost out of garlic so I made the sauce exactly as written. I was afraid it would be a little bland for our taste, but it absolutely wasn’t. It’s not often I find a recipe I’m not thinking of tweaks for when we eat it the first time! We’ll be adding this to our regular rotation for sure!
Second time I made it, I had some mushrooms and a leek to use up so sautéed them and put them on top with the asparagus. I’ve never used cannellini beans before and can see a lot of versatility with this sauce!
Jenn Sebestyen says
I’m so happy you love it, Patty! Mushrooms would be an amazing addition…I’ll have to try that next time, too! Definitely a versatile sauce. Thank you so much for your lovely comment!
Eliza says
Made this yesterday for my Son and Wife they both thought I went to some cooking course, I’m quite impressed with the taste and result! Hahaha. Thanks for sharing such wonderful recipe!
Jenna-lea Kelland says
This was yum! We had it for dinner tonight and it was great. I’ve just recently gone dairy free so it was nice to have a creamy pasta-my favorite. I couldn’t find fresh asparagus so I fried zucchini on a griddle pan. My fussy 3 year old even ate it, and I never successfully get beans into him but he was oblivious. 😉 I just struggled to get my sauce as smooth as in your photos, but it still tasted good. Thanks for sharing.
Jenn S. says
I’m so glad you and your family loved it, Jenna-lea! What kind of blender do you have? That could make the difference between a somewhat smooth sauce and a silky smooth sauce. If you don’t have a high-speed blender, add a bit more liquid and blend longer. That should do it!
Jenna-lea Kelland says
Thanks I’ll try that. I don’t have a high speed blender, will just go for longer next time. Thanks.
Jenn S. says
Enjoy!
Kirsten says
This was great! I made it tonight and added some frozen peas mixed in at the very end.
Jenn S. says
LOVE the idea of adding green peas! Thanks, Kristen. So happy to hear you loved it!
Judy Stone says
Yum! Friday night dinner after the gym–this is fabulous. And since I just worked out I don’t mind a bit having a second serving! Thanks Jenn!
Jenn S. says
Oh, that’s great to hear, Judy! Thank you! So glad you enjoyed it.
Seren says
The health benefits of asparagus are world known. I too particularly like to eat stalks. Wonderful recipe!
Jenn S. says
Thanks, Seren! Glad to hear you enjoy the stalks too!
Alisa Fleming says
Lemon pasta has been on my bucket list for a while! I tried one recipe ages ago and it was a fail. Your recipe looks so much more promising!
Jenn S. says
Now you’re making me nervous. LOL! We like it and it’s so easy!
Alisa Fleming says
You’re too funny! You always nail the flavors so I know this will be great.
Jenn S. says
Fingers crossed. Let me know if you try it! 🙂 Thanks, Alisa!
Stephanie says
I’m loving spring flavors like asparagus and lemon right now. And you can never go wrong with pasta. Sounds like the perfect meal!
Jenn S. says
Thanks, Stephanie! Hooray for spring!
Whitney E, R.D. says
This ziti looks so creamy + full of flavor! I am loving the lemon twist and that roasted asparagus sounds delicious 🙂
Jenn S. says
I’m obsessed with roasted asparagus! Thanks, Whitney!
Deryn says
What a yummy dish for spring. I love that you used beans in the sauce, that’s so smart!! Looks fresh and filling!
Jenn S. says
Thanks, Deryn! So much cheaper than cashews too! 🙂
Elle klein says
It was pretty good! But I think the said would’ve gone better on cold pasta as it seized up a bit when it got hot. Will try that next time!
Elle klein says
****sauce
Jenn S. says
Thanks for your feedback Elle. Cold pasta salad sounds good too!
Hiroko says
It was so easy and quick to make and SOOOO Delicious!!!!! Perfect for week day. Thank you!
Jenn S. says
I’m so glad to hear that, Hiroko! Thank you so much! Have a great weekend!
Sarah says
I thought this dish turned out pretty good! I really liked the flavour of the sauce but found mine did turn out a bit more thick than I’d prefer so I just added a bit more soy milk to thin it out. I think I even preferred it as leftovers the next day. I ended up cutting up the asparagus and fried up some “chicken” strips and added it to the dish and it really hit the spot. Thanks!
Jenn S. says
Hi, Sarah! Thank you so much for your comment. I’m glad to hear you liked it. Have a great week!
Tam says
Can you use coconut milk?
Jenn S. says
Hi, Tam. That would probably work. I haven’t tried it and full fat coconut milk might change the flavor just a bit…Lite coconut milk is usually less flavorful. If you try it, let me know how it turns out!
Kelly says
Made this for dinner last night and loved it! Will definitely make again.
Jenn S. says
Yay!! I’m so glad you liked it, Kelly!! Thank you so much for your comment! Enjoy your evening!
Lynn says
I made your creamy lemon ziti with roasted asparagus for dinner tonight and it was delicious. Plus, it icomes together so quickly, so it’s perfect for a quick, healthy, satisfying week night dinner. Will definitely make it again!
Jenn S. says
I’m so glad you liked it! It really doesn’t take any longer than boiling the noodles. Perfect for a weeknight and so kid friendly too!
Linda @ Veganosity says
Lemon and asparagus makes everything better! This looks delicious Jenn. 🙂
Jenn S. says
Totally agree, Linda! Thanks!
Ceara @ Ceara's Kitchen says
My mouth is watering!! I can’t wait to try this 🙂
Jenn S. says
Thanks, Ceara! Let me know if you do!
Audrey @ Unconventional Baker says
What a stunning recipe, Jenn! I love asparagus and lemon, and I love pasta with creamy sauce, but I seldom have all those things together and I have no idea why. Beautiful photos too <3
Jenn S. says
Asparagus and lemon were pretty much made to go together, right? 🙂 And I like the bright lemon flavor to cut the heaviness of the sauce. It’s so good!
Lynn Thurman says
This looks so good and easy. Great for a quick weekday dinner. Will definitely try it.
Jenn S. says
Thanks! Let me know if you do try it and how you like it! You could even add a balsamic drizzle just before serving for Dad!
Natalie says
This looks so savory!! And I think pretty much all pasta dishes are better with a little lemon 🙂
Jenn S. says
I agree, Natalie! Lemon makes everything taste brighter! Love it!