Creamy Vegan Asparagus Pasta

This Creamy Vegan Asparagus Pasta is equal parts fancy and delicious! Plus, it’s completely vegan and veggie-packed, making this an easy and nutritious dinner every single time.

creamy vegan asparagus pasta in a bowl

Fancy Pasta, Easy Recipe

This creamy vegan asparagus pasta recipe is sure to wow your family or dinner guests, but won’t keep you in the kitchen prepping all evening long. Plus, we’ll walk you step-by-step through how to make it, so you’ll be on well on your way to your next fancy pasta dinner before you know it.

How to Make Creamy Vegan Asparagus Pasta

Can you tell we’re big fans of creamy vegan pasta recipes over here on Fit Foodie Finds?! Whether it’s this delicious creamy vegan asparagus pasta or this vegan mac and cheese or this creamy tomato basil vegan pasta — oh, and can’t forget this creamy Greek pasta salad — we’re firm believers that making a vegan pasta dish does not have to compromise on CREAMY goodness! And we’ll show you how to do it:

Soften Cashews

NEVER SKIP THIS STEP: Soften cashews for the pasta sauce. Making sure your cashews are softened enough to blend into this creamy sauce is is critical to the success of this dish!

First, bring a small saucepan of water (enough to cover 3/4 cup cashews) to a boil. Remove from heat and pour cashews into the water. All of the cashews should be submerged into the water. Let them sit for at least 15 minutes.

Alternatively, you can let your cashews soak in water at room temperature overnight to achieve the same softness as flash boiling.

softened cashews in a high-speed blender ready to be blended into a creamy pasta sauce

Prepare Fettuccini Noodles

Next, prepare your noodles. Fill a 6 or 8-quart pot with water and bring the water to a rolling boil. Pro Tip: This recipe calls for fettuccini noodles, but feel free to use the same amount of any noodle of your choice. Any bowtie pasta fans out there!?

Add the pasta and salt to the boiling water. Stir the pasta periodically, and let cook until the noodles are al dente.

DON’T SKIP THIS STEP: Before straining the pasta, remove about a 1/2 cup of pasta water from the pot and set it aside. It will be used later in the recipe for the saucy sauce.

Strain the pasta and set it aside for later.

Make the Sauce

Next, prepare the pasta sauce. First, drain cashews from the water (they’ll be softened enough by now!). Then, place all of the ingredients for the pasta sauce into a high-speed blender (we use a Vitamix, and LOVE it), and blend all of the ingredients together until smooth.

Pro Tip: If your pasta sauce isn’t blending well (it’s likely too thick!), add a teaspoon of additional vegetable broth to the blender at a time until it reaches a smooth consistency. This consistency is totally your preference, so feel free to taste test using your finger to get the perfect smooth consistency!

asparagus, sun-dried tomatoes and onions in a dutch oven ready to be sauteed

Veggie Time

Now it’s time to prepare the vegetables! This is split into a few steps to ensure none of your veggies are overcooked (no one likes mushy veggies!), but we promise it’s a super simple process!

First, heat a large stockpot or Dutch oven over medium/high heat. Add 3 tablespoons of olive oil to the pan.

When olive oil is fragrant, add the diced onion to the pot and stir. Let the onion cook for 2-3 minutes (until it’s translucent!), and then add the minced garlic and cook for an additional 2 minutes.

Add 3 tablespoons of the pasta water to the pot with the onions and garlic, mix, and then add the asparagus. Stir and let the asparagus cook for 5 minutes, stirring periodically.

Next, add the sun-dried tomatoes to the pot and let them cook for 1 minute.

Mix It All Together

Finally, add the pasta sauce to the pot and stir the sauce in with the vegetables. Turn the heat to low and add the last cup of vegetable broth and mix until combined.

Let everything cook together for about 2-3 minutes (or until the pasta sauce is warm!) and then add the cooked pasta to the pot. Stir everything together until all of the pasta is covered in sauce.

Garnish and Enjoy!

Top with optional lemon juice, toasted pine nuts and fresh arugula. We love this combination, but feel free to garnish with whatever your heart desires! Serve and enjoy :)

creamy vegan asparagus pasta in a dutch oven ready to be tossed together with veggies and creamy sauce

More Vegetarian Recipes

More Pasta Recipes

 

Recipe

Creamy Vegan Asparagus Pasta

This Creamy Vegan Asparagus Pasta is equal parts fancy and delicious! Plus, it’s completely vegan and veggie-packed, making this an easy and nutritious dinner every single time.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
Author: Linley Richter
Yield: 4-6 servings 1x
Category: Pasta
Method: Stove Top
Cuisine: Italian

Ingredients

Creamy Pasta Sauce

  • 3/4 cup raw cashews
  • 1/2 cup vegetable broth
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon balsamic vinegar
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon pasta water

Pasta

  • 8 oz. noodles, any kind (we used fettuccini)
  • 1/2 teaspoon salt

Other Ingredients

  • 3 tablespoons olive oil
  • 1/4 large white onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons pasta water
  • 1 lb. asparagus, trimmed and chopped
  • 1/2 cup julienned sun dried tomatoes in oil
  • 1 cup vegetable broth

Optional Toppings

  • 1 tablespoon lemon juice
  • 1/4 cup toasted pine nuts
  • 1 cup fresh arugula

Instructions

  1. First, soften cashews for the pasta sauce. Bring a small saucepan full of water (enough to cover 3/4 cup cashews) to a boil. Remove from heat and pour cashews into the water. All of the cashews should be submerged into the water. Let them sit for at least 15 minutes.
  2. Next, prepare the noodles. Fill a 6 or 8-quart pot with water and bring the water to a rolling boil.
  3. Add pasta and salt to the water. Stir the pasta periodically and let the pasta cook until it is al dente.
  4. Before straining the pasta, remove about a 1/2 cup of pasta water from the pot and set it aside. It will be used later in the recipe.
  5. Strain the pasta and set it aside for later.
  6. Next, prepare the pasta sauce. First, drain cashews from the water. Then, place all of the ingredients for the pasta sauce into a high-speed blender (we use a Vitamix) and blend all of the ingredients together until smooth. If your pasta sauce isn’t blending (is too thick), add a teaspoon of additional vegetable broth to the blender at a time until it reaches a smooth consistency. Set aside.
  7. Now it’s time to prepare the vegetables. Heat a large stockpot or Dutch oven over medium/high heat. Add 3 tablespoons of olive oil to the pan.
  8. When olive oil is fragrant, add the onion to the pot and stir. Let the onion cook for 2-3 minutes and then add the minced garlic and cook for an additional 2 minutes.
  9. Add 3 tablespoons of the pasta water to the pot with the onions and garlic, mix, and then add the asparagus. Stir and let the asparagus cook for 5 minutes, stirring periodically.
  10. Add the sun-dried tomatoes to the pot and let them cook for 1 minute.
  11. Finally, add the pasta sauce to the pot and stir the sauce in with the vegetables. Turn the heat to low and add the last cup of vegetable broth and mix until combined.
  12. Let everything cook together for about 2-3 minutes (or until the pasta sauce is warm) and then add the cooked pasta to the pot. Stir everything together until all of the pasta is covered in sauce.
  13. Top with optional lemon juice, toasted pine nuts and fresh arugula.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 326
  • Sugar: 5
  • Sodium: 621
  • Fat: 15
  • Carbohydrates: 40
  • Fiber: 5
  • Protein: 11
  • Cholesterol: 0

Photos by: The Wooden Skillet

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