Creamy Lemon Garlic Pasta

This creamy pasta is made with Almond Breeze Almondmilk to make a light yet filling dish. Made with baked asparagus and garbanzo beans to make a well-balanced meal in one plate.

a super close up view looking into a bowl of creamy lemon garlic pasta
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins


  • 2 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk

  • 1 large bunch medium size asparagus

  • 1 (15-oz.) can garbanzo beans, rinsed and drained

  • 2 tablespoons olive oil, divided

  • 1 1/2 teaspoons salt, divided

  • 1 1/2 teaspoons freshly ground black pepper, divided

  • 1 1/2 teaspoons garlic powder, divided

  • 1 pound dry pasta (any shape)

  • 2 lemons, zested and juiced

  • shaved Parmesan cheese to taste (optional)


  1. Preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with foil.

  2. Trim about 2-inches of the bottom tough ends from the asparagus spears and set aside. Cut remaining asparagus into 1-inch pieces. Spread out asparagus pieces and garbanzo beans on the prepared baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt, pepper and garlic powder; toss well to coat.

  3. Roast in the preheated oven until asparagus is tender and beans are slightly toasted, about 20 minutes.

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

  5. Return water to boiling, add pasta, and cook,  stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes (depending on pasta variety.) Drain pasta well and return to the pot.

  6. While pasta is cooking, combine Almond Breeze Unsweetened Original Almondmilk, remaining 1 tablespoon olive oil, 1 teaspoon of each salt, pepper, and garlic powder, lemon zest ,and lemon juice in blender or food processor with the boiled asparagus. Blend until sauce is smooth.

  7. Toss sauce with hot cooked pasta and stir in roasted asparagus and garbanzo beans. Top with shaved Parmesan cheese, if desired.

    Cook's Note:

    You can use gluten free pasta if you like.

    Substitute 2 to 3 tablespoons nutritional yeast for the Parmesan cheese for a vegan version.

Nutrition Facts (per serving)

375 Calories
7g Fat
70g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 375
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 535mg 23%
Total Carbohydrate 70g 25%
Dietary Fiber 9g 32%
Total Sugars 10g
Protein 13g
Vitamin C 63mg 317%
Calcium 73mg 6%
Iron 3mg 18%
Potassium 443mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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