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dairy free lemon asparagus pasta

Lemony Asparagus Pasta

Maggie Michalczyk, RDN
Prep Time 15 mins
Cook Time 10 mins
Servings 4 servings


  • 1 lb. bowtie pasta
  • 1 lb. asparagus trimmed and cut into 2" pieces
  • 2 tbsp. unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup unsweetened oat milk
  • 1 cup dry white wine like Sauvignon Blanc
  • zest of 2 lemons
  • 1 lemon juiced
  • 1 tsp. salt
  • 1/2 tsp. freshly cracked pepper
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 1/2 cup pasta water
  • 1/2 tsp. crushed red pepper flakes optional


  • Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve 1/2 cup of pasta water. 
  •  Wash asparagus, trim off the ends and cut into 2" pieces.
  • Add about 1/2" of water to a saucepan, with a steamer basket. Bring the water to a boil and place the asparagus pieces flat on to the basket. Cover and steam until tender, about 4-5 minutes.
  • In a saucepan heat butter and minced garlic over medium heat. Sautee until fragrant, then add the oat milk, white wine, lemon zest and lemon juice. Bring to a boil and then let simmer for about 5 minutes until slightly reduced and thicker.
  • Stir in the salt, freshly cracked pepper, and parmesan cheese. Add the pasta and asparagus, and small amounts of the pasta water  mixing together until all the noodles are well covered and the consistency is creamy but not too thick.
  • Serve and enjoy with extra parmesan cheese, black pepper and red pepper flakes on top if desired.
Keyword lemony asparagus pasta