Creamy Asparagus Pasta

If you can boil water and operate a blender, you can make this easy oil-free, dairy-free, Creamy Asparagus Pasta.

I’m always happy when asparagus season comes around. This versatile vegetable goes great in so many cuisines. I love it in Asian-style stir-fry or marinated in rice wine vinegar and sesame oil. It’s also delicious in salads or simply roasted with olive oil and garlic.

When I attended Natural Products Expo West recently, I had the pleasure of trying Banza pasta, which is made from chickpeas. It’s high in protein and fiber and low in carbs and tastes great!

I decided to use the pasta I received from Banza to make a Creamy Asparagus Pasta that’s easy to make and is free from dairy and oil. In fact, if you can boil water and operate a blender, you will have no trouble making this recipe.

If you don’t have a high-speed blender such as a Vitamix, you’ll want to soak the cashews for a few hours or overnight, or you can boil them for 10 minutes to soften before blending.

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Creamy Asparagus Pasta

This Creamy Asparagus Pasta is oil-free, dairy-free, and so easy to make!

Course Main Course, Pasta

Cuisine Italian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 514 kcal

Author Amy Katz

Ingredients

• 1 pound fresh asparagus
• 1/2 cup raw cashews
• 1/2 cup water
• 1 1/2 teaspoons lemon juice
• salt and pepper to taste
• 1 box Banza Rotini or Penne (8 ounces) or your favorite short pasta
• fresh parsley for garnish (optional)
• lemon wedges for garnish (optional)

Instructions

1. Wash the asparagus and remove any tough stalks. In a large pan, add about an inch of water and bring to a boil. Add the asparagus and cook just a few minutes until tender and bright green. Drain and plunge in a bowl of ice water to stop the asparagus from cooking. When cool, cut the asparagus along the bias into bite-size pieces.
2. In a high-speed blender, combine the cashews, water, lemon juice, and salt and pepper until completely smooth.
3. Cook the pasta in large pot (I used the same pot I cooked the asparagus in) according to the package directions.
4. Return the drained pasta to the pot and add the cashew sauce and asparagus. Stir to combine well and gently heat through.
5. Transfer to a serving bowl and garnish with parsley and lemon wedges, if desired. Enjoy!

Recipe Notes

If you don't have a high-speed blender, soak the cashews for a few hours or overnight before preparing the sauce.

Nutrition Facts

Creamy Asparagus Pasta

Amount Per Serving

Calories 514 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 5mg 0%

Potassium 335mg 10%

Total Carbohydrates 99g 33%

Dietary Fiber 2g 8%

Sugars 3g

Protein 13g 26%

Vitamin A 17.1%

Vitamin C 8.6%

Calcium 3.3%

Iron 19.5%

* Percent Daily Values are based on a 2000 calorie diet.

What is your favorite way to enjoy asparagus? Please let me know in the comments!

You may also enjoy Avocado Basil Pesto Pasta.

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