Perfect for spring, this Vegan Lemon Pappardelle is the quickest weeknight dinner that’s packed with fresh and bright flavors, and is ready to impress! With capers, olives, herbs, and nutritional yeast for a cheesy kick, this pasta hits all the right notes and is bound to be a staple!
Cook your pasta al dente according to the package instructions. Drain and reserve at least 2 cups pasta water.
Heat some olive oil in a pan and sauté your garlic and shallot for 1-2 minutes until they become fragrant.
Add in the peas, asparagus, capers, olives, white beans, pasta, red chili flakes, salt, pepper, basil, dijon mustard, lemon juice, lemon zest, nutritional yeast, reserved pasta water, and a drizzle of olive oil. Let cook for another 2-3 minutes.
Adjust the seasoning and consistency (with pasta water) to your taste. Fold in your parsley before taking it off the heat and enjoy!