Pea and Asparagus Pasta combines fresh asparagus, sweet green peas, vegan parmesan and a creamy dairy-free lemon sauce for a quick and wholesome springy meal. Perfect for busy nights or lazy weekends. Once you try it, you'll want more!
Spring is one of my absolute favourite seasons after summer! The days are longer, we have more sunny days, and my mood is changing this time. The darker hours and winter depression are slowly ending. Hurray!
So, to celebrate the arrival of spring, I decided to make this delicious and vibrant pea and asparagus pasta that is entirely vegan and nut-free!
Packed with fresh, seasonal flavours, it's a dish that's as nourishing as delicious.
Jump to:
- Why you will love this Pea and Asparagus Pasta?
- Ingredients for Pea and Asparagus Pasta
- How to make Pea and Asparagus Pasta
- Not a fan of asparagus?
- Top tips to make this springy pasta:
- Substitutions & Variations
- How to store
- Creamy Pea and Asparagus Pasta: Frequently Asked Questions
- More easy pasta recipes:
- Pea and Asparagus Pasta
- More easy recipes you'll love:
I love this pasta so much because it is an ultimate comfort food that will be ready in no time. You don't need to spend your whole day in the kitchen.
It is creamy, delicious, satisfying, vegan and nut-free.
For me, the lemony sauce takes it to another level! The combination of lemon juice, parmesan and cream…. Uhm, yummm well, you need to try it as well!
For more creamy pasta, check out my Easy and Creamy Cashew Alfredo Pasta, my Gnocchi with Creamy Mushroom Sauce, my Creamy Gochujang Pasta, Creamy Vegan Mushroom Pasta, or my forever favourite Silken Tofu Pasta with Mushrooms, which is also one of my most popular recipes on the blog.
Why you will love this Pea and Asparagus Pasta?
There's so much to love about this recipe!
- Quick and Easy: Oh yes, you know me! We're here for quick, easy, and, most importantly, delicious recipes! This pasta dish is super easy to whip up, making it perfect for those hectic weeknights when you need something tasty and satisfying.
- Fresh Spring Flavours: With tender asparagus and sweet green peas, this pasta is like a celebration of spring on a plate. But not only that! The lemon juice and dairy-free cream combined with the vegan parmesan takes the recipe to another level.
- Nut-Free Goodness: Finding creamy vegan recipes can be challenging for those with nut allergies or dietary restrictions. But don't worry. I made this recipe without nuts, using only dairy-free cream.
- Versatile and Customizable: One of the best things about pasta dishes is their versatility. Feel free to get creative with this recipe! Add your favourite veggies, swap out the pasta shape, or add some vegan protein for an extra boost. The possibilities are endless!
Ingredients for Pea and Asparagus Pasta
Here's what you'll need to make this easy and tasty springy recipe!
- Butter
- Garlic
- Asparagus
- Frozen peas
- Lemon
- Vegan parmesan
- Vegetable broth
- Dairy-free cream
- Salt & pepper
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Pea and Asparagus Pasta
When making tasty comfort food, the most important thing for me is to make it fuss-free and quick. I love making delicious meals like this but I don't want to spend my whole day in the kitchen. Surely, I'm not alone with this. 🙂
So, here is how to make this springy creamy pea and asparagus pasta:
- Begin by cooking the pasta according to the package instructions until al dente, reserving some of the pasta water for later use.
- In the meantime, heat butter in a pan over medium heat and sauté minced garlic until fragrant. Then add the asparagus and cook until tender yet crisp. After, add peas and cook for a few minutes until heated through.
- Now comes the magic – the creamy sauce. Pour in the dairy-free cream and vegetable broth, giving it a gentle stir. Add the vegan parmesan for that delightful cheesy flavour, lemon zest, lemon juice, salt, and pepper. Let it simmer for a few minutes, allowing the flavours to blend and the sauce to thicken.
- Once your pasta is al dente, drain it, combine it with the creamy lemon sauce and cook them together for a few minutes until everything is heated through. Add pasta water if desired. The starchy water will also help to thicken the sauce.
- Add salt and pepper to taste or more lemon juice if desired.
Sprinkle more parmesan and red chilli flakes for extra heat, and you're ready to enjoy your tasty, creamy, comforting pea and asparagus pasta!
Not a fan of asparagus?
I won't lie; I wasn't always a fan of asparagus. But in the last few years, I started using it and trying it in a few recipes, and now I can say that I love it.
But talking about asparagus, have you seen my Vegan Cheesy Asparagus Tart with Puff Pastry? Oh my, I think you should try it! It's SO GOOD! Perfect for breakfast, brunch or lunch when you only have a little time in the kitchen.
Top tips to make this springy pasta:
- Save Pasta Water: Reserve some of the pasta cooking water before draining. The starchy water can be used to adjust the consistency of the sauce and help it adhere better to the pasta.
- Don't Overcook Vegetables: Be careful not to overcook the asparagus and peas. They should be tender yet still slightly crunchy.
- Serve Immediately: For optimal taste and texture, serve the pasta immediately after tossing it with the sauce.
Substitutions & Variations
- No vegan parmesan? No problem! You can substitute it with nutritional yeast for a cheesy flavour.
- To add a spicy kick to this dish, sprinkle red pepper flakes over the finished pasta or sauté minced chilli peppers with the garlic for extra heat.
- Another positive note about this recipe is that it is so versatile. You can switch things up by adding more or different veggies or even extra protein to the dish.
So, if you're craving spring pasta, try this one and let me know what you think in the comments.
How to store
Transfer any leftovers to an airtight container to store this Creamy Pea and Asparagus Pasta. Place the container in the refrigerator; it should keep well for 3-4 days. When reheating, add a splash of water or vegetable broth to the pasta to help rehydrate the sauce and prevent it from drying. Heat it in the microwave or stovetop until heated through, stirring occasionally.
Creamy Pea and Asparagus Pasta: Frequently Asked Questions
To make this recipe gluten-free, use gluten-free pasta instead of regular pasta. Check the labels to ensure all other ingredients are gluten-free as well.
If you prefer a thinner sauce, add more vegetable broth or pasta water until you reach your desired consistency. Conversely, if you'd like a thicker sauce, mix some cornstarch with pasta water to make it even thicker.
This creamy vegan pasta pairs well with a variety of side dishes, such as a fresh green salad, garlic bread, or roasted vegetables. It's also delicious on its own as a main course.
More easy pasta recipes:
Pasta with Vegan Cream Cheese and Cherry Tomatoes
Quick and Easy Vegan Sausage Pasta
Easy Vegan Spaghetti Bolognese
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Thank you for joining me in the kitchen and trying this delicious recipe! Your feedback means the world to me, so if you loved this dish, don't forget to rate the recipe and share your thoughts in the comments below.
PrintPea and Asparagus Pasta
- Total Time: 25 minutes
- Diet: Vegan
Description
Pea and Asparagus Pasta combines fresh asparagus, sweet green peas, vegan parmesan, and a velvety dairy-free lemon sauce for a quick and wholesome springy meal. Perfect for busy nights or lazy weekends. Once you try it, you'll want more!
Ingredients
- 225 g pasta
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 bunch of asparagus
- 1 ½ cup frozen peas
- ½ tsp lemon zest
- 1 tbsp lemon juice
- ⅓ cup parmesan, plus more for serving
- ½ cup veggie broth
- 1 cup dairy-free cream
Instructions
- Begin by cooking the pasta according to package instructions until al dente while reserving some of the pasta water for later use.
- In the meantime, heat butter in a pan over medium heat and sauté minced garlic until fragrant.
- Then add the asparagus and cook until tender yet crisp. After, add peas and cook for a few minutes until heated through.
- Now comes the magic – the creamy sauce. Pour in the dairy-free cream and vegetable broth, giving it a gentle stir. Add the vegan parmesan for that delightful cheesy flavour, lemon zest, lemon juice, salt, and pepper. Let it simmer for a few minutes, allowing the flavours to blend and the sauce to thicken.
- Once your pasta is al dente, drain it, combine it with the creamy lemon sauce and cook them together for a few minutes until everything is heated through. Add pasta water if desired. The starchy water will also help to thicken the sauce.
- At this point, I like to add 1-2 tablespoon extra vegan parmesan for the extra cheesy flavour, which will also thicken the sauce.
Add salt and pepper to taste or more lemon juice if desired.
Sprinkle more parmesan and red chilli flakes for the extra heat, and here you go; now you can enjoy your tasty, creamy, and comforting pea and asparagus pasta!
Notes
Save Pasta Water: Reserve some of the pasta cooking water before draining. The starchy water can be used to adjust the consistency of the sauce and help it adhere better to the pasta.
Don't Overcook Vegetables: Be careful not to overcook the asparagus and peas. They should be tender yet still slightly crunchy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta, Dinner
- Cuisine: Italian-Inspired
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