Cook with me! Lemon Asparagus Pasta + Q&A!
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- Опубликовано: 8 сен 2024
- If you want to cook along with me, grab the recipe here: rainbowplantli...
What better way to welcome spring with open arms than with Lemon Asparagus Pasta? It’s bright, zingy, packed with herbaceous spring flavors, and beautifully showcases the king of spring, AKA asparagus.
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Nutritional yeast and brazil nuts (equal parts) and a bit of salt and italian seasoning in a food processor results in a remarkable Parmesan cheese for sprinkling on pasta or pizza.
Almonds work too. 🌷
Omigosh, your videos always make me miss having a fully-stocked kitchen and access to all the delicious foods. Here in Mexico I have a stovetop, Instant Pot and non-working oven, and things like miso and tahini are expensive and can be hard to track down. I'm so happy to hear you mention Cholula and Tapatío as your favorite hot sauces, as they're both so available here. Thanks again for another mouthwatering recipe, I enjoy watching your videos and livestreams so much!
You should try living in the UK. Since Brexit, our access to fresh fruit and vegetables is awful, everything goes off within days and tastes so old like it's been stored for months. Shopping for speciality goods like tahini and miso is like a lottery and I'm super chuffed if I can find a basic like olive oil. Get so jealous watching the super fresh quality of the ingredients here. Brexit has destroyed the UK in so many ways.
@@catherinecampbell1740 Oh wow, I didn't know this! Sorry to hear. But nice to not be alone! 🙃
I'd love for a bit more recommendations for how you store and reheat your recipes :) love all your recipes that I've made 🥰
Your personality and videos are a breath of fresh air! 😊
I sauté asparagus with lemony breadcrumbs.
I have been eating your cauliflower soup for lunch almost every day for months. Love it!
Meeeee too!!
Your content has inspired me so much to be more confident in my cooking, and come up with my own meals that taste great! I feel like before I would just follow recipes exactly, and all I learned was how to follow recipes and not actually how to cook. I would never experiment because I had fear I would mess up, or do something wrong, or make something ‘inauthentic’.
All your tips have allowed me to experiment and intuitively come up with amazing meals i never thought I’d be able to cook! 😇 Thank you so much!
Hey Jake, I’m so thrilled to hear all of us! It’s so rewarding to be able to cook your own recipes and I am so happy that my videos about to do that.
I get it. Today I’m going shopping and have quite a few recipes from her I will be making this week.
I just made this and it was amazing! Every recipe from Rainbow Plant Life has turned out great. I always make a double batch and share with friends.
Fabulous!!! I mixed the ground walnuts and nutritional yeast into the dressing to make mixing easier. I also made this recipe with spaghetti squash during Passover. It was still worthy though I like it better with the Italian pasta.
One of the best things I made l!! Appreciate this recipe!!!
I love just just putting some young asparagus in the pan with some maple syrup and salt until the syrup caramellizes - tastes so good as a side dish or just as a snack! 😻
Made this tonight. So freakin good. Might be the best pasta dish I’ve ever had! Thank you for sharing
I made the pasta today and was so delicious 🤤 thank you for the recipe.
I would like to know when you and Max are going to be taking dinner reservations 🤣 Love the dish and your vibe.
😂 if you’re doing the dishes, you’re welcome to join!
I using asparagus with breakfast with Small potatoes & mushroom and Brussels sprout, onions and vegan sausage, also like roasted add fig balsamic
Made this with little variations- swapped asparagus with carrots, mushroom and red peppers and the dish was delicious! A hit! So simple yet so flavourful 😀
Beautiful recipe - you really achieved the creaminess! Just wanted to say that I often sprinkle nutritional yeast on pasta and it's really delicious -- but I'm in Europe and the best brand here by far is Marigold. If I can't get that brand, I take another one and gently toast it in a dry pan for a few seconds. It really brings out its cheesy, nutty flavour. Alternatively, you can make a pangrattato with bread crumbs, salt, dry herbs and/or chili in a pan, adding the nutritional yeast at the end. This is also a lovely mixture to have on top of pasta - especially those with a subtle-tasting sauce :-)
This looks amazing. I wish I could have been a part of the livestream. I had to work. Thank you so much for sharing your recipes😊
Thanks so much Belinda! Hopefully you can join our next one, I’m sure we will do more in the future :)
OMG 😲 !!! This dish is Amazing!! I didn't even have olives or capers. It's a summer love fest in your mouth. Thank you, thank you, thank you !!!!
Looks awesome!!!!
She so adorable 🥰
Thank you so much, my family and I loved this recipe! Will definitely be making this again
I love your live streams! ❤️ unfortunately had to watch it on replay though.
My favourite asparagus dish is one with pasta as well and starts pretty much the same way like this one 😊 But my version is not as creamy and quite spicy 😄 I make kind of a vinaigrette with calamansi balsamic vinegar, olive oil, fresh chopped Chilis, some harissa & maple sirup. (I usually also add some fresh lime or lemon zest & juice) At the end I add some arugula to wilt.
For some extra protein I often grill/fry some tofu cubes on the side and sprinkle them over each plate. I usually get a local one with Chili pieces in it or marinate a natural one - so definitely not a baby mouth 😉
However, can’t wait to try out your recipe! 🥰 thanx for sharing and always being so incredibly authentic & inspiring!
Absolutely delicious, thank you 😁
Glad to have you back. 🙏🏼☺️
I love this! All cooking shows should be as organic as this.
I recently started experiencing an allergy tomatoes and am desperately seeking out tomatoe free recipes since I apparently have an incredibly tomato heavy recipe "book". I am super stoked on this!
As always, this has been a really good experience for me, because I've learned more about the prepping details for each ingredient. Thank you for always bringing your creative, tasty, and really healthy recipes.
Hi 👋 from NJ ~ I absolutely love your channel, recipes & your great sense of humor ❤️
Just made this recipe and it turned out great. Swapped out the spaghetti pasta with farfalle. Used lemon pepper instead of regular pepper. Video so helpful. Did the fancy cut on the asparagus. So lemony and flavorful. Tytyty
Hey Terry, so glad to hear that you enjoyed the pasta!
Love your recipes, don't love it when you set the Alexa timers, wakes up my household
This looks AMAZING!! 😋❤️ I think I'll add oyster mushrooms as well.
Thanks
Yum! Love oyster mushrooms 😍
Hi friends🙏🤲,ohh woow it's amazing pasta recipes🍝, what a delighted cooking technique🌶😋🥰 definitely will try making it; Thanks for sharing👌👏!
It is better to first mix salt pepper and Dijon mustard with the lemon, because salt and mustard melt then better. Hereafter you add the olive oil. Just a suggestion! 😁! Nice recipe !
Awesome as usual!
That looks absolutely yummy! Going to make it this weekend.
Seattle
My mother told me to soak asparagus in water before using it, so thats what I do and then I love to fry it with a bit of smoked tofu or bacon, if I can get in from our neighbours pigs. It changed that side dish so much since i soak the asparagus. Makes it taste much better.
Thanks for your channel and recipes. I've learnt loads watching your videos. ATB Dan 👍
Looks really good. Will cook soon
I'm bing watching your videos and I was looking for some recipes to use asparagus in a lo and behold this video came on. Thanks!
Hey I just found your channel today. I was cooking and following a different recipe video and your video came on auto play. I was instantly intrigued by your channel! Your voice is so soothing honestly that I just had it in the background while I was cooking. Your recipes look so delicious and fulfilling. Subscribed right away!
I always just cut the asparagus to a uniform length that I need at the time and collect the ends for use later, trimming them for stir fries and soups and then tossing the woody ends away.
I thought my Alexa was far enough away that she wouldn't hear you but she just told me that the pasta timer was done. LOL 😆
Lol she’s a sneaky one!
I cook that right along with you with your video that was the best I've ever tasted that was delicious thank you so much I will cook that again and again and again thank you so very much
This is the first time I'm watching your vids!!! I'm already loving your channel. This was fabulous!!👏🏼😁
Made this today with lentil pasta and omg it turned out delicious!!
Tuning in from Toronto 🇨🇦💯🙏
You’re a natural at this…you found your niche
I love this recipe. It’s my favorite! By the way love your slippers😉😉
This looks delicious and really up my alley. I LOVE spaghetti al limone. I'm gonna get one my housemates to go the store (I'm self-isolating for a few more days, coming down from a covid bout) and make this later. :-)
Don’t lose your charm and try to be “professional “. You’re refreshing
Didn’t know how much I needed this!!!!
Love you and your show and you are very pretty also.
Chiffonade comes from the French word 'chiffon' meaning ribbon. So you are cutting pretty ribbons!
This was SOOOOO good!
As one who has sliced off 3 finger tips on a Mandolin I 100% agree with using a glove or guard! I get ptsd everytime I see a mandolin.
Loved the slippers :) at 1:06:08
Oh, got here late. Hello from Portland, Oregon. Looks wonderful! Love your recipes.
Brainstorming we call it in the uk. I am making this for our dinner tonight. Thank you 🙏
Loved watching this video😊
looks delicious 🤤 i'll cook it for my parents next week!
@17:35 that creepy hand arranging glasses on the table 😂
Great video anyway, thanks a lot! 🙏
I really wish I loved asparagus. I don’t hate it enough to gag like pickled beets but I’m worried to try again. At the start, so maybe I’ll try once more. My household loves it though.
This was wonderful. Looking forward to making this. Thq🐨🌏
Yum! I love grilling/searing my asparagus. Charred asparagus finished with lemon is MUAH! Carcinogenic heaven!
I really do appreciate your style and enthusiasm. Many of these vegan dishes are quite appealing to me, even venturing into tofu. What ca we do to make the more diabetic friendly? Cauliflower rice comes to mind but noodles/pasta is a rare treat for us. Any noodle or pasta replacements come to mind in these dishes?
This would probably be delicious with spaghetti squash!
New subscriber brought here from Let's Eat Plants😃🖐 Love from Colorado
Roasted in the oven with cheese yum
You asked, “Alexa, how much time is left,” and my Alexa answered.
That looks so good!
baby mouth, lol! I love that term!
Hi Nisha, I just read your cookbook and it is a work of art. Appealing, well written, and with beautiful photographs to aid with understanding. I know you spent hundreds (thousands?) of hours to perfect the recipes and your hard work shows. I'm not a fan of Instant Pot and won't be buying one. I'll be trying some of the recipes using conventional oven and stove techniques, but I'm no pro. Are you planning to write a "conventional" cookbook for the rest of us? I'd absolutely buy it. Your style and skills will be sure to shine. Please consider it and let me know if there's a chance for us low-tech types. Thanks! Courtney in Virginia
Yes, I'm working on one now! It won't be ready until Fall 2023, though. In the meantime, I have plenty of recipes on my website.
@@RainbowPlantLife That's wonderful news! I have tried a number of your recipes and they are so tasty. I'm transitioning to a vegan diet and your colorful and appealing recipes and helpful tips are starting me off in style.
To crush nuts I use coffe grinder
I wanna know what you couldn’t say about smoking “basil” lol ;) loved the recipe, your channel is always so relaxing yet engaging
Omg this looks amazing
Tried this out today (though I cheated and added parmesan), and it was super nice! Really fresh and creamy 🌿🌼
Looks delish! Not trying to critique anything just that I’m Italian and spaghetti or any long pasta is eaten by twirling the pasta on the fork and into your mouth. Few strands of pasta plus the veggie of choice.. ❤️ another recipe winner!
I'll just eat my spaghetti the way it suits me.
No one cares that you’re Italian
😻
Hello from NZ…❤
That looks v nice
Really enjoyed this will be trying the recipe out tomorrow, thank you lovely lady .
17:36 Thing from the Addam's family paying a quick visit!
😂 didn’t see that until now
YUM!
If you have fresh organic fruits in the morning and all day brightens your day….
Hello from Gold Coast Australia 🇦🇺
I just found your channel and I love it. Where did you get your cutting board and how do you maintain it?
Sun dried tomatoes could be a good addition to this, I think.
You mentioned that you don't have pasta often so I was wondering what do you eat instead?
Usually a meal is made out of protein, vegetables and some kind of carbs. All I could think of is rice, quinoa and potatoes.
She is Indian so of course it's Indian breads or rice
Saratoga springs, NY!
Sold!!!!!
Hello, from Phoenix, AZ!
Sounds like you gotta good buzz
Hi! Lovely recipe! Thank you! Could you leave in the comments the kind of olives you like to use, please? Thanks!
I use Castelvetrano olives, which are my fave! But any green olive should be fine.
@@RainbowPlantLife thanks! I don’t usually like olives, that’s why I asked. 🙏🏼😘
Hey, will you try some Dalma. It's a vegan authentic Odia dish from the state Odisha, India. Love your content 💜
From Swansea Wales
Bend, Oregon
amazing video as always! here to support ya!! also I'm first apparently lol
love your dresss code
I just found you. I think you are so cute and i love your videos!
Hi, from Saratoga Springs Utah
Ohhhh..... finally finished.....lol
This was a live video so nothing can be cut out (You’re just watching the replay). Most of my videos are highly edited and nowhere near this long.