This easy asparagus and pea pasta is a springtime favorite! The creamy sauce is made from a base of light coconut milk keeping this recipe completely vegan. It is bright and zesty in flavors due to the lemon and basil. The addition of sun-dried tomatoes balances out the acidity with some natural sweetness!
Asparagus pea pasta is popular during spring and into summer. This recipe is inspired by Nisha’s pasta primavera recipe in her Vegan Instant Pot cookbook! Pasta primavera is traditionally made with heavy cream, however this version uses coconut milk to keep it vegan. I opted to use light coconut milk (lower in saturated fat) to achieve the same creamy texture and consistency you would associate with heavy cream.
This lemony asparagus pasta pairs well with three bean salad, arugula lentil salad, or roasted brussels sprouts! Add in a lemon basil martini for a tasty cocktail that compliments the flavor profiles of the pasta.
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Why You'll Love This Recipe
- It’s creamy in flavor but won’t leave you feeling heavy since it is dairy-free!
- You can use either fresh or frozen vegetables in this easy vegetarian pasta dish.
- It makes for a quick week-night meal; it usually takes me about 30 minutes to make this start to finish!
Equipment Notes
You will need a microplane grater, box grater or zester to zest the lemon. Zesting the lemon utilizes the flavorful peel, elevating this lemon asparagus pasta.
Ingredient Notes
- Pasta - I like to use rotini for the fun spiral shape! Feel free to use your favorite. Make sure to reserve ¼ cup of pasta water in case you want to stretch the sauce.
- Asparagus - use 1 bunch of fresh asparagus or 1 package of frozen asparagus.
- Peas - you can opt to use fresh or frozen peas. I often have a hard time finding fresh peas.
- Onion and garlic - this adds necessary flavors to this dish. You could also use 2 shallots in place.
- Sun-dried tomatoes - they add a balance of sweetness to the dish which cuts through the creaminess of the sauce.
- Spices - salt, dried basil and freshly ground black pepper.
- Lemon - you need both the zest of 1 lemon and the juice of ½ of a lemon
- Light coconut milk - I opt to use light coconut milk since it is lower in saturated fat
- Fresh basil - this adds a final touch of elegance and flavor to complete the meal!
Substitutions and Variations
- Pasta - use your favorite pasta shape such as penne, tagliatelle,bow ties or even spaghetti!!
- Tomatoes - use fresh cherry tomatoes in place of sun-dried tomatoes and cook them with the asparagus, peas and onions for additional sweetness.
- Pesto - add about a tablespoon of vegan pesto for an additional herby flavor!
- Leeks - slice up some leeks and cook them with the asparagus, peas and onions.
- Roasted garlic - add in a few roasted garlic cloves to the sauce! Roasted garlic adds depth of flavor.
- Frozen vegetables - you can use frozen asparagus and frozen peas in this recipe. I do recommend letting the asparagus thaw (or even microwaving it for a minute) so you can cut it into bite-sized pieces before adding it in the pan.
- Creamier - use full-fat coconut milk instead of light coconut milk.
- Spicy - add ¼ teaspoon to ½ teaspoon of red pepper flakes!
Step by Step Instructions
Cook the pasta according to the package direction, making sure to reserve ¼ cup of pasta water in case you need to add it to the sauce.
Add the oil to a larger frying pan or cast iron pan. Add the onion, asparagus, frozen peas, salt and dried basil. Saute for 8-10 minutes.
Add in the minced garlic and sun-dried tomatoes. Saute for 1 minute until the garlic starts to brown.
Add in the coconut milk, nutritional yeast, lemon zest and lemon juice. Stir together until the sauce warms and looks cohesive (about 5 minutes). Scrape any bits off the bottom of the pan.
Add the pasta to sauce in a large bowl or directly in the pot the sauce was cooked in (if it is large enough). You can add a bit of the reserved pasta water if you need to stretch the sauce a bit.
Garnish with freshly sliced basil and black pepper. Top with vegan parmesan if desired.
Tips and Tricks
If you’re using frozen asparagus I recommend either letting it thaw for a bit or heating it in the microwave for a minute until it has thawed enough so it can be cut into bite sized pieces.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat spring pea and asparagus pasta in a microwave safe dish. I do not recommend freezing this pasta dish.
Frequently Asked Questions
Pasta primavera is a springtime pasta dish that typically includes vegetables in a cream sauce. This recipe is inspired by pasta primavera flavors, but made into a dairy-free recipe!
Yes you can absolutely use frozen peas and asparagus! I’ve made this recipe many times using frozen vegetables because I couldn't always find the fresh version; or honestly the fresh vegetables looked sad. Frozen vegetables are a great alternative here. I do recommend letting the asparagus thaw enough so you can cut it into pieces.
Easy Asparagus and Pea Pasta
Equipment
- microplane, box grater or zester (to zest the lemons)
Ingredients
- 1 lb rotini pasta (or your favorite pasta)
- ¼ cup reserved pasta water (reserve in case you want to stretch the sauce)
- 1 tablespoon extra virgin olive oil
- 1 bunch of asparagus ends trimmed, cut into bite-sized pieces
- 1 cup peas (fresh or frozen)
- 1 yellow onion thinly sliced
- ¼ teaspoon salt
- ½ teaspoon dried basil
- 4 cloves of garlic minced
- 3 tablespoon sun dried tomatoes (in oil) julienned (thinly sliced)
- 1 (15) oz can of light coconut milk
- ½ lemon + zest
- 3 tablespoon nutritional yeast
- ½ cup fresh basil thinly sliced for garish
Instructions
- Cook the pasta according to package directions. Set aside. I like to use rotini for this recipe but feel free to use your favorite!
- Add the oil to a large frying pan. Heat over medium heat. Add the asparagus, peas, onion, salt and dried basil. Saute for 8-10 minutes until the onions become translucent.
- Add the minced garlic and sun-dried tomatoes. Saute for another minute until the garlic is fragrant and begins to brown.
- Add the coconut milk, lemon zest, lemon juice and nutritional yeast to the pan. Stir together and scrape the bottom of the pan to loosen up any stuck veggies. Cook for 3-5 minutes until the sauce is heated through.
- Add the cooked pasta to the sauce. You may need to transfer to a larger pot, or a large mixing bowl. Garnish with freshly sliced basil, black pepper and vegan parmesan if desired.
Notes
- Use your favorite pasta shape.
- You can use fresh or frozen veggies! If using frozen asparagus I recommend letting it thaw (or microwave it for 1 minute) enough so you can slice it into bite-sized pieces.
- For a creamier version use full-fat coconut milk.
- Make it spicy by adding ¼ teaspoon to ½ teaspoon of red pepper flakes!
- I like to buy julienne sun-dried tomatoes in oil that are already thinly sliced.
- If you use regular sun-dried tomatoes, try soaking them in warm water for a few minutes before slicing them.
- Top it off with homemade vegan parmesan!
Lina says
The recipes all look so delicious I wish I had time to make them all!
Emily Toshiko says
Thank you so much Lina!
Nancy B. Mitchell says
My husband and I made this and it was delicious!
Thanks for all the great recipes you share!
Emily Toshiko says
Thank you so much for leaving a comment Nancy! I'm so happy you and your husband enjoyed the spring pasta. 🙂
Em says
This was really easy to make during the week. I love the lemony flavors!