Vegan Spring Pasta in Basil Lemon Sauce

Vegan Spring Pasta with asparagus, green peas and a creamy vegan basil lemon sauce. Quick and refreshing meal done in less than 30 minutes!

spring pasta

Does it feel like spring where you live? If yes, then you are lucky. For those who answered negative to that question, I share your pain. But irrespective of whether it feels like spring or not, the fact is that it is spring and that calls for fresh and light recipes like this spring pasta in basil lemon sauce. Bonus, it’s vegan! And here’s a little secret, I didn’t even need to buy fresh herbs to make this basil sauce. And now before you start wondering, I will reveal the secret – Dorot!

Guys, this product is a revelation! I will tell you guys my struggle with fresh herbs. As a food blogger, I need herbs all the time but most of the time I never have them in my kitchen when I need them, like never. On top of it, I also tried my hands on planting these herbs in my little backyard but the rabbits ended up eating everything and I realized that gardening is clearly not my forte! Dorot is the answer to my prayers! Seriously it is! Dorot picks these products from the fields when they are at peak and then freeze them in convenient trays within 90 minutes of harvest. There’s basil, parsley, and not to forget ginger and garlic. Dorot has made my life so simple, most of my recipes almost always call for ginger and garlic and now I don’t have to chop or grate the ginger and garlic. Simple open the tray and add the pre-measured cubes to my dish and I am done.

This vegan spring pasta has fresh spring flavors like basil, lemon and of course the classic spring veggies – asparagus and green peas. All I had to do to make the creamy basil lemon sauce was to blend all the ingredients together in a food processor. For the vegan basil lemon sauce, I used Dorot Basil, Dorot Garlic, Almond Milk, Nutritional yeast, cashews and fresh lemon juice. Just pulse everything together along with some salt and pepper and you have a delicious spring-y pasta sauce ready to be devoured!

Other than the pasta I have also been using Dorot Ginger in my chai! I can’t do without my chai, that’s given since I am Indian. Ginger Chai is my most favorite but it has happened many times when I wanted to drink ginger chai (or adrak chai as we call in India) but we ran out of ginger. Well, thanks to Dorot, now I can have any ginger chai whenever I want to!


This vegan spring pasta is a quick and easy meal which can be on the table in less than 30 minutes. Make the sauce in your food processor, boil the pasta and while the pasta is boiling, saute the veggies in little oil. And then you just need to toss everything together till combined. Hope you guys enjoy this recipe!

spring pasta

* I cooked asparagus for 3-4 minutes only, as I wanted it to remain firm. You may cook it for a longer time.

Vegan Spring Pasta in Basil Lemon Sauce

Vegan Spring Pasta with asparagus and green peas in a creamy basil lemon sauce. Dinner on table in less than 30 minutes!
spring pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 633 kcal
Author: Manali


  • 200 grams farfalle pasta, uncooked
  • 200 grams asparagus, trimmed and cut into pieces
  • 1/3 cup green peas, I used frozen peas
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon oil

basil lemon sauce

  • 1/2 cup almond milk
  • 1/2 cup raw cashews, soaked for 2-3 hours
  • 1/2 cup water
  • 1 tablespoon nutritional yeast
  • 1 cube dorot garlic or 1 teaspoon minced garlic
  • 2-3 cubes dorot basil or 2-3 teaspoons minced fresh basil, I used 2 dorot cubes, you may use 3 for a stronger basil flavor
  • 3-4 teaspoons lemon juice
  • salt, to taste
  • black pepper, or to taste


  1. Soak raw cashews for 2-3 hours or overnight. Drain them and set aside.
  2. To a food processor add soaked and drained cashews, almond milk, basil, 1 cube of dorot garlic, 2-3 cubes of dorot basil, lemon juice, nutritional yeast, salt and pepper.
  3. Pulse to combine. The sauce is now ready.
  4. Boil pasta according to instructions on the package.
  5. While the pasta is boiling, heat 1 teaspoon of oil in a pan.
  6. Once oil is hot, add cut asparagus and green peas. Add salt and pepper and toss to combine.
  7. Cook for 3-4 minutes or till asparagus softens a bit but it still crunchy. Remove from heat.
  8. Pour the prepared pasta sauce in a pan. Add the cooked pasta and stir in the sauteed veggies.
  9. Serve immediately. You may sprinkle some nutritional yeast on top (optional) before serving.
Nutrition Facts
Vegan Spring Pasta in Basil Lemon Sauce
Amount Per Serving
Calories 633 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 97mg4%
Potassium 771mg22%
Carbohydrates 94g31%
Fiber 8g33%
Sugar 8g9%
Protein 24g48%
Vitamin A 940IU19%
Vitamin C 18.6mg23%
Calcium 138mg14%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Spring Pasta in Basil Lemon Sauce

14 thoughts on “Vegan Spring Pasta in Basil Lemon Sauce

    1. Of course Sonal, soy milk would work as well and if you don’t care about it being vegan, go for heavy cream and milk. If you use heavy cream only, I would skip the cashews since it will be super creamy with the cream alone! You can do half milk and half cream! Thanks for asking about mom, she is okay, not that great.

  1. I’ve been living on pastas with these spring veggies for weeks and can’t seem to stop! This looks incredible Manali and I love the sound of that vegan sauce!

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