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Lemon Asparagus Pasta With White Beans

I experimented with a lemon asparagus pasta recipe last week and it did not disappoint. It was 90 degrees but all I wanted to do was sit outside and dig into a delicious bowl of carbs. I consider carbs to be a form of self-care.

To keep it light, I stuck to citrus and veggies with a little vegan cheese mixed in. It was super easy and oh-so delicious. I also love this recipe because it contains lots of natural prebiotic foods like asparagus and garlic.

Lemon Asparagus Pasta With White Beans Recipe


  • 1 bunch organic asparagus
  • a few leaves of rinsed, de-ribbed swiss chard
  • 3 medium sized lemons (2 for juicing and one for zesting)
  • 15oz can Northern White Beans (or cannelloni beans)
  • 3 shallots
  • 3 chopped garlic cloves
  • gluten-free pasta (I used 1/2 a bag of Tinkyáda Brown Rice Fettuccine Style)
  • olive oil
  • Viola Life vegan mozzarella cheese
  • parsley
  • salt + pepper


  • Makes 2-3 servings


  1. Bring a pot of water to boil for pasta (be sure to salt)
  2. While the water is boiling, thinly slice shallots, clean and chop asparagus into thirds, chop 3 cloves of garlic and zest 1 lemon
  3. In a separate pan, lightly sauté shallots in olive oil over medium heat
  4. Add asparagus, and garlic once shallots have become translucent
  5. Drizzle with olive oil, add salt and pepper to taste
  6. Sauté for a few minutes until soft but be careful not to overcook the asparagus
  7. Add in 1 can drained beans and fold into mixture
  8. Add 1.5 juiced lemons followed by lemon zest
  9. Once the pasta is done, drain, and mix into the sauté pan with veggies and beans
  10. Optional: mix in Viola Life vegan mozzarella or desired cheese
  11. Sprinkle with chopped parsley

This lemon asparagus pasta is a perfect satisfying meal on a hot summer day. You can use real cheese or vegan cheese and it still tastes delicious.