Pasta is a staple in this house because when either one of us is feeling a little too lazy to be creative, pasta is one of our favorite go-to recipes. You can pair it with just about anything, like King Oyster Scallops. Take your favorite vegan meat alternative, sauce and vegetables and make some fabulous. It’s easy and almost always tasty, so I usually keep a few different types of pasta in the pantry.
Want something a little more creative? Try this Lemon Broccoli Pasta & Vegan Salmon recipe!
Another great thing about easy vegan pasta recipes? You can use all of your leftover vegetables so you don’t end up tossing them in the trash.
Today’s vegan recipe is easy, flavorful and oh so delicious you’ll make it every single time you have a few extra spears of asparagus.
The flavor in this dish packs such a punch that no one will ever believe this is a thirty minute vegan meal.
All the praise with just half the work, where do I sign up?
The ingredient list on this vegan recipe is incredibly simple. Gather everything you need let’s get cooking!
50g Green olives
20g Fresh basil
30-40g Lemon juice (fresh works better here)
Vegan sausage (enough for 2 or you can double or triple this recipe)
15g Apple cider vinegar
155g Asparagus (cut & rinsed)
Since this is technically an oil free vegan recipe, you should start cooking the sausage first. Slice it beforehand so you get crispy edges with every single bite. Whatever fat is in the vegan sausage will render out and when it does, toss in the asparagus and garlic, stir until fragrant and cooked, about 5 minutes.
Boil the pasta according to package instructions and make sure you time it right so it all comes together around the same time.
Tip: Choose a curly-ish pasta or one with some ridges on it so all the flavors and garlic stick to the pasta rather than the bottom of your plate.
Toss the olives in the skillet with the asparagus and add the fresh lemon juice and apple cider vinegar. Stir again. If it’s too bitter, add a bit of water or if you feel like you need more, add more lemon juice.
You can also add nutritional yeast or vegan parmesan if you want a hint of cheesy flavor, but honestly the green olives and sausage and lemon are SO full of flavor that you really don’t need to.
And that’s it, your favorite thirty minute vegan recipe, perfect for any night of the week.