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My quick and easy Creamy Asparagus Pasta recipe is the perfect combination of asparagus, creamy green pea sauce, and fresh lemony pasta! Not only is this an easy side dish recipe you can cook up in a flash, it's a fantastic gluten-free and vegan dish for serving at a dinner party or family gathering. Using minimal ingredients, creamy asparagus pasta is ready in just about 20 minutes!
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- Best Asparagus Pasta Recipe
- Asparagus Pasta FAQs
- Pea Sauce for Pasta Ingredients
- Asparagus Pasta Ingredients
- How to Make Asparagus Pasta
- Recipe Tips
- Can I freeze asparagus pasta?
- How to Reheat Asparagus Pasta
- Non-Vegan Asparagus Pasta Instructions
- What to Serve with Asparagus Pasta
- Easy Side Dishes
- 📌 Pin it for later!
- Creamy Asparagus Pasta Recipe
Best Asparagus Pasta Recipe
Though I can't say I live in a vegan household, I am always on the hunt for fresh and delicious vegan recipes. You never know when you’ll have a guest who is coming over with an allergy or food restriction. Plus, I find it so satisfying to come up with a recipe where vegetables are the star ingredient!
Complete with a blended, creamy and velvety green pea and asparagus sauce to toss with fresh lemon zest and pasta, this is a super satisfying easy pasta side dish. You will not believe there is no need for heavy cream!
Of course, if you like a little extra creaminess, you may notice I have created both a vegan and non-vegan variation for this recipe - so it's perfect for any occasion!
Asparagus pasta is such an easy way to feed a larger group of people. You can make it in big batches to serve up to guests at dinner parties, family gatherings, or just to last all week long when you're planning meals ahead. The combination of fresh lemon, vegan parmesan cheese, and creamy pea sauce coats the pasta perfectly. It is so crave-worthy and wholesome!
Asparagus Pasta FAQs
I highly recommend boiling the peas and asparagus before blending them. Asparagus is very fibrous; it needs about 10 minutes to boil in salted water to help break down the fibers and create a velvety, creamy sauce.
Cooked asparagus pasta is best when left in an airtight, sealed container in the refrigerator for up to 5 days.
My recipe for creamy asparagus pasta is both gluten-free and vegan. As always, be sure to double check each ingredient for specific food allergy and handling instructions. This is especially important with ingredients requiring a gluten-free or vegan label (pasta and parmesan for this recipe).
This recipe requires the asparagus and the peas to be cooked in boiling water before blending, so using frozen vegetables is perfectly fine (you won't even need to thaw them first!). Keep in mind, previously frozen vegetables may lose some of their texture (for the asparagus tips).
Pea Sauce for Pasta Ingredients
- Asparagus
- Green peas
Asparagus Pasta Ingredients
- Gluten-free pasta (substitute regular favorite pasta for non-gluten free)
- Vegan parmesan (substitute regular parmesan for non-vegan)
- Salt and Pepper
- Lemon Vest
- Vegan butter (substitute regular butter for non-vegan)
How to Make Asparagus Pasta
- Fill a pot with water and bring it to a boil.
- Prepare the asparagus by cutting off and discarding the woody ends. Neatly cut the tips away from the stalks and save them for later.
- Add the asparagus stalks and green peas to the boiling water. Cook for 10 minutes or until the asparagus softens (it should mash easily without effort).
- Strain the peas and asparagus and add them to a food processor. Blend until smooth and creamy.
- Remove the creamy mixture and run it through a sieve to remove any fibrous parts (optional, but will give you a creamier sauce).
- Bring a pot of salted water to a boil. While the water is coming to a boil, melt butter in a pan over medium-high heat. Add asparagus tips and cook until golden and soft. Season with salt and pepper to taste, and set aside for later.
- Once the pot reaches boiling, add pasta and cook according to package directions. Once softened, strain and add to a large pot or wok. Pour pea cream and asparagus tips over the pasta and mix together. Top with parmesan and lemon zest.
Recipe Tips
- Always cut the bottom part of the asparagus before cooking. This is the woody, fibrous part of the asparagus about an inch or two from the bottom of the stalk.
- If you do not have a blender, you can use a food mill or ricer, or mash the asparagus and pea mixture with a fork.
- For an extra lemony-kick, squeeze a little lemon juice over the pasta after you zest it!
- Gluten-free pasta comes in many varieties, from linguine to penne; any type of pasta works great in this recipe.
Can I freeze asparagus pasta?
This is an easy pasta side dish you can freeze and make ahead for later! I love keeping a container in the fridge for when I need a quick weekday meal or last minute side dish for a dinner. Here is how you freeze my creamy asparagus pasta:
- Place the pasta in an airtight, sealed container or freezer bag.
- If you are using a container, place a thin layer of plastic wrap on top of the pasta (this will help to prevent freezer-burn on the noodles).
- Label and date the outside container or freezer bag.
- Keep the asparagus pasta in the freezer for up to 6 months.
How to Reheat Asparagus Pasta
If you are reheating asparagus pasta from the fridge, simply heat it in a medium-sized sauce pan over low heat until warmed through (10-15 minutes). You can also reheat the pasta by placing it in a microwave safe bowl and reheating in 10 second intervals until heated through.
If you are reheating the asparagus pasta from the freezer, the process is a little different. Here's what I do:
- Allow the pasta to thaw in the refrigerator overnight.
- In a medium-sized sauce pan, melt a little vegan butter then add the pasta.
- On medium-low heat, reheat the pasta until it is warmed through.
- Reincorporate some of the flavor by sprinkling a little vegan parmesan and lemon zest into the pasta (these flavors can lose some of their qualities during the freezing process).
- Serve immediately.
Non-Vegan Asparagus Pasta Instructions
My asparagus pasta works great as both a vegan or a non-vegan recipe, depending on the variation. For a vegan option, follow the recipe card at the bottom of this post. If you are looking for a non-vegan variation, substitute the following ingredients:
- Use regular butter instead of vegan butter
- Substitute traditional parmesan cheese instead of vegan parmesan
Also note, if you are not making this a vegan side dish, you can easily add your favorite protein for a heartier side dish or main course! Try adding grilled chicken for an especially delicious addition.
What to Serve with Asparagus Pasta
I like to serve my vegan asparagus pasta in a big white serving bowl right on the middle of the table for everyone to share. Not only is this an excellent side dish, but it is hearty enough you can serve it as a quick weekday meal!
For my non-vegans out there, this is also a great dish to add your favorite protein! Here are a few ways I love to serve my creamy asparagus pasta:
- Crispy Sesame Garlic Tofu
- Grilled Portabella Mushrooms
- Oven Roasted Salmon
- Pan Seared Chicken Breasts
- Crispy Vegan Falafel
Easy Side Dishes
Try more of the best side dishes:
- Grilled Corn Ribs
- Roasted Artichoke Hearts
- Creamy Baked Mac and Cheese
- Avocado Pasta
- Summer Pasta Recipe
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Creamy Asparagus Pasta Recipe
Equipment
- 1 Large pot
- 1 strainer
- 1 blender or food processor
- 1 Cutting board
- 1 mixing spoon
Ingredients
- 2.5 cups gluten-free pasta substitute regular favorite pasta for non-gluten free
- 1 bunch asparagus
- 1¼ cup green peas
- 5-6 Tablespoons vegan parmesan or to taste - substitute regular parmesan for non-vegan
- 1 Tablespoon salt
- Black pepper to taste
- 2 teaspoons lemon zest or to taste
- 1-2 Tablespoons vegan butter for cooking asparagus tips - substitute regular butter for non-vegan
Instructions
- Fill a pot with water and bring it to a boil. Prepare the asparagus by cutting off and discarding the woody ends. Neatly cut the tips away from the stalks and save them for later.1 bunch asparagus
- Add the asparagus stalks and green peas to the boiling water. Cook for 10 minutes or until the asparagus softens (it should mash easily without effort). Strain the peas and asparagus and add them to a food processor. Blend until smooth and creamy. Remove the creamy mixture and run it through a sieve to remove any fibrous parts (optional, but will give you a creamier sauce).1 bunch asparagus, 1¼ cup green peas
- Bring a pot of salted water to a boil. While the water is coming to a boil, melt butter in a pan over medium-high heat. Add asparagus tips and cook until golden and soft. Season with salt and pepper to taste, and set aside for later.Black pepper, 1-2 Tablespoons vegan butter, 1 Tablespoon salt
- Once the pot reaches boiling, add pasta and cook according to package directions. Once softened, strain and add to a large pot or wok. Pour pea cream and asparagus tips over the pasta and mix together. Top with parmesan and lemon zest.2.5 cups gluten-free pasta, 5-6 Tablespoons vegan parmesan, 2 teaspoons lemon zest
Notes
- Always cut the bottom part of the asparagus before cooking. This is the woody, fibrous part of the asparagus about an inch or two from the bottom of the stalk.
- If you do not have a blender you can use a food mill or ricer, or mash the asparagus and pea mixture with a fork.
- For an extra lemony kick, squeeze a little lemon juice over top the pasta after you zest it!
- Gluten-free pasta comes in many varieties- from linguine to penne- any type of pasta works great in this recipe.
Nutrition
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