20 minutes and 4 ingredients are all you need to make this creamy, oil-free vegan asparagus pasta. It's an easy yet luxurious meal perfect for both weeknights and special occasions.
If you thought creamy pasta dishes were a thing of the past if you no longer consume dairy, you're in for a treat. Inspired by my lemon cashew cream pasta recipe, this one is also easy to make without a drop of milk, cream, or butter thanks to the magic of raw cashews and a high-speed blender.
With the addition of quick-cooking asparagus, this one-pot vegan asparagus pasta is a complete and satisfying meal. And it's one of my favorite vegan recipes with asparagus.
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Great dish and so easy.
- Jane
Ingredients
- Pasta: While any shape of pasta can be used, I like to use a short pasta such as fusilli, rotini, or penne. But spaghetti, linguini, or fettucine work as well. And choose gluten-free noodles for a gluten-free option.
- Raw cashews: If your blender isn't very powerful, I recommend soaking the cashews in a bowl of water overnight in the refrigerator to soften them. Then drain them and proceed with the recipe.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make creamy vegan asparagus pasta
- Cook the asparagus a few minutes until the spears are tender and bright green.
- Using tongs, immediately remove the asparagus from the water and place in a bowl of ice water to stop them from cooking.
- Cook the pasta according to the package directions. Meanwhile, in a high-speed blender, combine the cashews, water, and lemon juice, and blend until completely smooth. Drain the pasta, then return it to the pot along with the sliced cooked asparagus. Pour in the sauce.
- Toss well to coat. Taste and add salt and pepper as needed and enjoy.
Serving suggestions
While vegan asparagus pasta is a delicious complete meal on its own, you can also try it with your favorite salads or sides.
It's wonderful with a simple salad like tomato onion salad or cannellini salad with sun-dried tomatoes.
Or serve it with a green salad tossed with green olive salad dressing or white balsamic vinegar dressing.
It also pairs well with saucy balsamic tofu or crispy vegan pesto tofu.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Asparagus Pasta with Lemony Cashew Cream Sauce
Equipment
- high speed blender
Ingredients
- 1 pound fresh asparagus
- 12 ounces rotini pasta, or your favorite shape (gluten-free, if necessary)
- 1 cup raw cashews*
- 1 cup water
- 3 Tablespoons lemon juice, (from approximately 1 lemon)
- salt and pepper, to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- Snap off the tough woody ends of the asparagus spears. Bring a large pot of salted water to a boil. Add the asparagus and cook just a few minutes until the spears are tender and bright green. Using tongs, immediately remove the asparagus from the water and place in a bowl of ice water. When they are cool, pat the asparagus dry with a kitchen towel and cut into bite-size pieces. Set aside.1 pound fresh asparagus
- Add the pasta to the same water you used to cook the asparagus in. Cook according to the package directions. When al dente, drain and return to the pot.12 ounces rotini pasta
- Meanwhile, in a high-speed blender, combine the cashews, water, and lemon juice, and blend until completely smooth.1 cup raw cashews*, 1 cup water, 3 Tablespoons lemon juice
- Add the asparagus to the cooked pasta in the pot. Pour the cashew sauce over the pasta and asparagus and toss well to coat. Taste and add salt and pepper, as needed.salt and pepper
- Transfer to a serving bowl and garnish with parsley, if desired. Enjoy immediately.fresh parsley
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Notes
Nutrition
Nutritional information is an estimation only.
Erika says
I made this tonight with Lemon Thyme Linguine and it was delicious. Added a pinch of thyme to the sauce.
Amy Katz says
Sounds fantastic, Erika!
JANE says
Great dish and so easy
Amy Katz says
Thank you, Jane!
Susan Dahl says
Just looking at the website, I find it extremely well organized for convenience of use. Thank you for the “jump to recipe” link at the top, the quick check options for ingredients and instructions and the notes offering additional information. Very helpful! Thank you, I’ll be making this tonight!
Amy Katz says
Thank you for your feedback, Susan! I'm so glad you find it helpful.