Creamy Vegan Asparagus Pasta

Creamy Vegan Asparagus Pasta - 1 Creamy Vegan Asparagus Pasta - 2

By Emily Richter

8/23/2022

creamy vegan asparagus pasta in a bowl - 3 creamy vegan asparagus pasta in a bowl - 4

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.

Fancy Pasta, Easy Recipe

How to Make Creamy Vegan Asparagus Pasta

Soften Cashews

softened cashews in a high-speed blender ready to be blended into a creamy pasta sauce - 5 softened cashews in a high-speed blender ready to be blended into a creamy pasta sauce - 6

Prepare Fettuccini Noodles

Make the Sauce

asparagus, sun-dried tomatoes and onions in a dutch oven ready to be sauteed - 7 asparagus, sun-dried tomatoes and onions in a dutch oven ready to be sauteed - 8

Veggie Time

Mix It All Together

Garnish and Enjoy!

creamy vegan asparagus pasta in a dutch oven ready to be tossed together with veggies and creamy sauce - 9 creamy vegan asparagus pasta in a dutch oven ready to be tossed together with veggies and creamy sauce - 10

More Vegetarian Recipes

  • One Pot Vegetarian Thai Curry
  • Vegetarian Mexican Potato Skins
  • Instant Pot Stuffed Spaghetti Squash
  • Instant Pot Vegetarian Chili

More Pasta Recipes

  • Caprese Chicken Pasta
  • Mama’s Italian Meatballs
  • Creamy Tomato Basil Vegan Pasta
  • Amazing Crockpot Lasagna
  • Vegan Avocado Mac and Cheese
  • ALL Pasta Recipes

Ingredients1x2x3x

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

  • 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.
  • Next, prepare the noodles. Fill a 6 or 8-quart pot with water and bring the water to a rolling boil.
  • Add pasta and salt to the water. Stir the pasta periodically and let the pasta cook until it is al dente.
  • 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.
  • Strain the pasta and set it aside for later.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the sun-dried tomatoes to the pot and let them cook for 1 minute.
  • 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.
  • Top with optional lemon juice, toasted pine nuts and fresh arugula.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!

creamy vegan asparagus pasta on a plate - 11

Creamy Vegan Asparagus Pasta

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

  • 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.
  • Next, prepare the noodles. Fill a 6 or 8-quart pot with water and bring the water to a rolling boil.
  • Add pasta and salt to the water. Stir the pasta periodically and let the pasta cook until it is al dente.
  • 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.
  • Strain the pasta and set it aside for later.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the sun-dried tomatoes to the pot and let them cook for 1 minute.
  • 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.
  • Top with optional lemon juice, toasted pine nuts and fresh arugula.

Nutrition