Creamy Lemon Garlic Pasta

Prep Time



Cook Time





Serves Up To




  • 1 large bunch medium size asparagus
  • 1 (15-oz.) can garbanzo beans rinsed and drained
  • 2 tablespoons olive oil divided
  • 1 1/2 teaspoons each: salt pepper and garlic powder divided
  • 1 pound dry pasta and shape (or gluten free pasta)
  • 2 cups Blue Diamond Unsweetened Original
  • Zest and juice from 2 lemons
  • Shaved parmesan cheese or 2 to 3 tablespoons nutritional yeast (optional)


  1. 1

    Preheat oven to 450°F and line a baking sheet with foil. Trim about 2-inches of the bottom tough ends from asparagus spears and set aside. Cut remaining asparagus into 1-inch pieces and place on lined baking sheet with garbanzo beans. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt, pepper and garlic powder; toss well to coat. Roast for 20 minutes or until asparagus is tender and beans are slightly toasted.

  2. 2

    Meanwhile, bring a large pot of water to a boil. Add reserved asparagus bottoms and cook until very tender. Remove with a slotted spoon and place into a food processor or blender.

  3. 3

    Add pasta to boiling water and cook to al dente. Drain well and return to pot.

  4. 4

    While pasta is cooking, add Almond Breeze, remaining olive oil, remaining seasonings, lemon zest and juice to blender or food processor with boiled asparagus. Blend until smooth.

  5. 5

    Toss sauce with hot cooked pasta and stir in roasted asparagus and garbanzo beans.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Featured In: Food Festival

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