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Creamy lemon asparagus spaghetti

AIP Paleo • Vegan • Dairy free • Gluten free • Grain free • Egg free • Nut free

This nutritious creamy lemon asparagus spaghetti pasta is fresh and super delicious! Made using dairy-free cheese sauce, grain-free cassava pasta, and lots of fresh herbs and vegetables it is tasty and very easy to make.

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To make the super nutritious and creamy dairy-free cheese sauce, follow my recipe here. It can be made at the time of making your pasta or the day before. For grain-free cassava pasta I use the brand Jovial, it can easily be purchased online and comes in penne or orzo also.

AIP Creamy lemon asparagus spaghetti

Time : 30 minutes

Serves : 2 people


• Casava spaghetti

• 1 cup dairy-free cheese sauce recipe here

• Olive oi

• 2 - 3 garlic cloves, crushed

• 4 asparagus stems, finely chopped

• 6 large button mushrooms, diced • 1/4 cup red onion, finely diced

• 1 cup baby spinach, roughly chopped

• 2 tbsp fresh lemon thyme

• 1 tbsp lemon juice

• 1 tbsp lemon rind

• salt

• nutritional yeast

• avocado oil


  1. Make the easy AIP dairy-free cheese sauce.

  2. Bring a pot of water to the boil, and cook the spaghetti pasta according to the packet.

  3. Heat olive oil in a large pan. Add the garlic, asparagus and mushrooms. Cook until the asparagus is just starting to soften.

  4. Drain the spaghetti pasta, rinse under water and add it to the pan.

  5. Add the thyme, lemon juice and rind, salt, red onion, spinach, and the AIP cheese sauce to the pan. Gently fold everything together until the spaghetti is well coated.

  6. Keep over a low heat until the pasta is fully heated through.

  7. Serve the spaghetti with the rest of the fresh lemon thyme and red onion, salt and a drizzle of avocado oil.



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