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a bowl of penne with lemon sauce, asparagus, and basil

Vegan Asparagus Chickpea Pasta

A truly fresh and easy vegan pasta recipe filled with a lemon garlic sauce, chickpeas, and asparagus!
4.80 from 10 votes
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Course: Vegetarian Pasta
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


Pasta & Veggies

  • 10 ounces dried gluten-free pasta
  • ¼ cup vegan butter
  • 5 cloves garlic minced
  • 1 shallot minced
  • 1 can chickpeas rinsed and dried, will be about 1.5 cups cooked chickpeas
  • 2 cups chopped asparagus

Lemon Butter Sauce & Toppings

  • cup oat milk or any plant-based milk
  • 3 Tablespoons lemon juice
  • 2 Tablespoons pasta water set aside after cooking pasta
  • 2 Tablespoons lemon zest
  • 2 Tablespoons nutritional yeast
  • ½-1 teaspoon salt add more or less depending on preference
  • ½ teaspoon ground pepper add more or less depending on preference
  • ½ teaspoon chili flakes optional, depending on spice preference
  • chopped basil optional, as garnish


  • First cook the pasta according to package instructions. Before straining, remove 2 Tbsp of pasta water and set aside for the sauce. Then, strain the pasta and set aside.
  • While the pasta is cooking, add the vegan butter to a large skillet pan. Once the butter has melted, add in the minced garlic and shallot. Cook for 2-3 minutes until fragrant.
  • Next, add in the chickpeas and asparagus. Sauté for 5-8 minutes until chickpeas are beginning to crisp up and asparagus is cooked through. Make sure to stir frequently.
  • Add in the oat milk, reserved pasta water, lemon juice, lemon zest, nutritional yeast, salt, pepper, and optional chili flakes. Stir and cook for an additional 2-3 minutes to thicken the sauce. Then, add the cooked penne and stir until the pasta is completely coated in the lemon butter sauce.
  • Remove the skillet from the heat and let sit 2-3 minutes to thicken. Season with additional salt & pepper if needed. Then, top with chopped basil and serve warm. Enjoy!


  • Vegan butter: While I prefer Earth Balance for baking, I pretty much exclusively use Miyokos vegan butter in my savory recipes.
  • Shallots & Garlic: Shallots and garlic give this pasta a ton of flavor. The shallots can be substituted with ½ chopped white onion and the garlic can be substituted with garlic powder.
  • Chickpeas/Garbanzo Beans: Can be substituted for white beans or omitted.
  • Oat milk: Almond milk, coconut milk, or rice milk all work in this recipe. However, oat milk makes it much creamier. 
  • Lemon juice & lemon zest: Is required- no substitute will work here!
  • This pasta can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.


Serving: 1large bowl | Calories: 510kcal | Carbohydrates: 56g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 1431mg | Potassium: 670mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1229IU | Vitamin C: 17mg | Calcium: 150mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!