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. And there's no need for dairy or even plant-based milk since raw cashews are the base of the silky lemony sauce.
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Great dish and so easy.
- Jane
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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Why you'll love this recipe
- It's ready to eat in 20 minutes and only requires 4 ingredients (plus salt and pepper).
- It features a creamy dairy-free sauce made from raw cashews.
- It's a complete meal on its own.
Ingredients
Pasta: While any shape of pasta can be used to make Vegan Asparagus Pasta, 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.
Variations
It's easy to change up this creamy pasta recipe to suit your tastes. Try one (or more) of the following additions, or experiment with your own combinations:
- For a more lemony flavor, zest the lemon before juicing it. Add half the lemon zest to the blender for the sauce. Use the other half to sprinkle over the finished dish.
- For a garlicky sauce, mince 2 to 3 cloves of garlic (or more). Saute the garlic in 2 teaspoons of olive oil for about 30 seconds until fragrant. Be sure to watch it carefully so it doesn't burn. Add the sauteed garlic to the blender for the sauce.
- For a fresh herby flavor, add chopped parsley, tarragon, oregano, or your favorite herbs to the finished dish.
- For a spicy version, add crushed red pepper flakes.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- 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 desired, and enjoy!
Amy's tip
Use kitchen tongs to remove the asparagus from the pot of boiling water. Then use the same pot of boiling water to cook the pasta.
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.
Storing
Leftovers can be refrigerated in an airtight container for 3 to 4 days. This pasta does not freeze well.
Reheat it in a microwave-safe bowl. You may want to add a few tablespoons of water if the sauce looks dry.
More vegan asparagus recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Asparagus Pasta with Lemony Cashew Cream Sauce
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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
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.