Asparagus, Lemon, Leek Sourdough Pasta


Prep time: 15 mins | Cook time: 20 mins | Start to finish: 35 mins | Servings: 4| Est. Calories per serving: 453


  • 3/4c. vegetable broth
  • 1/2c. pasta water
  • Juice of 1 lemon
  • Olive or coconut oil (about 1tbsp)
  • 1.5 heaping c. asparagus, cut into 1 inch pieces
  • 2c. sliced mushrooms
  • 1c. sliced leeks
  • 1/4c. minced onion
  • 2tbsp. fresh minced garlic


  • Fresh parsley
  • Vegan parmesan
  • Lemon zest
  • Salt & pepper


  1. Start by putting your pot of pasta water on to boil. Next, in a large pan, lightly fry the mushrooms in oil on medium, about 5 minutes until browned and crispy.
  2. Add the minced onion and sliced leeks, lower heat to medium-low, cook 3 more mins, gently stirring until onions are tender.
  3. Add the asparagus, cover, and cook 3 more minutes on low, until asparagus is just al dente.
  4. Remove all of the veggies from the pan, and set aside.
  5. In the same pan, add the cream cheeze, veggie broth, garlic, and the juice of half a lemon, whisking over medium-low heat until smooth. If needed, whisk in 1/2c. to 1c. reserved pasta water until desired consistency
  6. Once the cheezy sauce is smooth, stir in the vegetables.
  7. Cook your Kaslo Sourdough pasta noodles according to package instructions, about 7-8 minutes, until al dente.
  8. Combine all the ingredients back in the pan, mix well, and heat through.
  9. Once the pasta is hot and bubbly, serve immediately with a generous sprinkle of vegan parm, fresh parsley, and lemon zest (grate the outside of a clean lemon over top your pasta!). Add salt and pepper if you like, though I opted out when I tasted the sauce – it’s stands alone impressively!

And Bon Appetit!

You will not believe the flavours of this pasta! Vegans and non-vegans alike will be racing for the last bite.

See full blog post by Jamie Krause here. 

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