Vegan Lemony Spring Pasta

Jackie Sobon 

Vegan Lemony Spring Pasta

Fresh lemon juice and zest shine alongside peppery arugula and crunchy vegetables in this sublime vegan pasta dish.


Savory mushrooms add depth to this perfect-for-spring dish from the Vegan Buddha Bowls cookbook.

What you need:

For the pasta salad:
1 tablespoon coconut oil
5 cloves garlic, minced
2 cups thinly sliced cremini mushrooms
¼ teaspoon salt
¼ teaspoon black pepper
2 cups chopped asparagus spears
½ cup sweet peas
1 pound fusilli pasta
1 tablespoon olive oil
4 cups tightly packed arugula
2 teaspoons crushed red pepper flakes

For the dressing:
Zest and juice of 3 medium-sized lemons
⅔ cup olive oil
2 teaspoons garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

What you do:

  1. For the pasta, in a large skillet over medium heat, warm coconut oil. Once hot, add garlic and mushrooms, and cook stirring every 2 minutes or until mushrooms have released liquid. Season with salt and pepper. Add asparagus and cook, stirring occasionally, for 10 minutes. 
  2. Into a large bowl, add cooked vegetables and peas. Set aside. 
  3. Bring a large pot of salted water to a boil and cook fusilli according to package instructions. Drain, then transfer noodles to bowl of vegetables. Add olive oil and toss to coat so pasta doesn’t stick. Season with salt and black pepper. Set aside to cool for 10 minutes, then add arugula and red pepper flakes.
  4. For the dressing, in a small bowl, whisk together lemon zest and juice, olive oil, garlic powder, salt, and black pepper. Pour over pasta salad, mix well, and serve immediately.
For more plant-based recipes like this, read:

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