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A bowl of cavatappi asparagus pasta recipe tossed in a creamy sauce with sliced asparagus and garnished with chopped herbs. The dish is served in a white bowl with a golden rim, illuminated by sunlight.

Creamy Asparagus Pasta

Joanne Molinaro
A creamy, spring pasta that comes together in 30 minutes!
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Servings 6
Calories 335 kcal

Ingredients
  

  • 12 oz pasta
  • 2 lbs asparagus
  • 2 tbsp vegan butter
  • 1/2 cup english peas
  • 2 shallots julienned
  • 2 cloves garlic minced
  • 1 tsp sea salt
  • 1/2 cup dairy-free plain yogurt
  • 1/4 cup vegan parmesan grated
  • 2 tbsp chopped fresh parsley
  • 1 tsp black pepper
  • 1 tbsp chili oil OPTIONAL

Instructions
 

  • In a large pot of salted water, cook pasta al dente according to package directions. While your pasta is cooking, prep your asparagus by trimming the ends and chopping the spears up into 1/2-inch long pieces.
  • Add butter to a large skillet over medium-high heat. When it's pretty much fully melted, add shallots, asparagus, peas, and salt. Sauté until the veggies turn bright green and tender (about 6 to 7 minutes). Add minced garlic and sauté until fragrant (about 1 minute). Remove from heat.
  • Empty the cooked asparagus mixture into a very large bowl, making sure to scrape up any bits stuck to the pan. To the same bowl, add vegan yogurt and vegan parmesan. Using a slotted spoon, add the hot pasta directly out of the pasta water into the bowl. Mix the ingredients vigorously until well-combined. If the pasta mixture is too dry, add cooked pasta water, 2 tablespoons at a time, and mix until you achieve a creamy texture. Garnish with fresh parsley, cracked black pepper, and chili oil.

Nutrition

Calories: 335kcalCarbohydrates: 54gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 477mgPotassium: 518mgFiber: 6gSugar: 6gVitamin A: 1528IUVitamin C: 16mgCalcium: 75mgIron: 5mg
Keyword asparagus pasta recipe
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