Toshi's Table

  • About
  • Recipes
    • Breakfast
    • Appetizers
    • Soup & Salad
    • Main Dish
    • Sides & Snacks
    • Dessert
    • Drinks
    • Quick & Easy
  • Contact
menu icon
go to homepage
  • All Recipes
  • Summer Recipes
  • Subscribe
  • About
  • Contact
subscribe
search icon
Homepage link
  • All Recipes
  • Summer Recipes
  • Subscribe
  • About
  • Contact
×
Toshi's Table » Recipes » Main Dishes

Easy Spring Asparagus and Pea Pasta (Vegan)

Published: Apr 7, 2024 by Emily Toshiko · This post may contain affiliate links · 5 Comments

Share This Recipe!

57 shares
Jump to Recipe Print Recipe

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!

Overhead of a large white bowl of rotini pasta with asparagus, peas and sun-dried tomatoes garnished with basil and lemon slices.

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. 

Jump to:
  • Why You'll Love This Recipe
  • Equipment Notes
  • Ingredient Notes
  • Substitutions and Variations
  • Step by Step Instructions
  • Tips and Tricks
  • Storing and Reheating
  • Frequently Asked Questions
  • More Recipes You'll Love
  • Did you try this recipe?
  • Easy Asparagus and Pea Pasta

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

A whole zested lemon on a small plate with the lemon zest and a microplane grater.

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

Overhead of small bowls of olive oil, sun-dried tomatoes, minced garlic, cut asparagus, peas, sliced onion, spices, nutrition yeast, a can of coconut milk, box of rotini and fresh basil leaves.
  • 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

Overhead of a strainer on a wooden cutting board with drained rotini pasta.

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. 

A large pan on a wooden cutting board with sautéed onions, asparagus and peas.

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.

A large pan on a wooden cutting board with sautéed onions, asparagus and peas with sun-dried tomatoes.

Add in the minced garlic and sun-dried tomatoes. Saute for 1 minute until the garlic starts to brown.

A large pan on a wooden cutting board filled with a creamy sauce with asparagus and peas.

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. 

A large pan on a wooden cutting board filled with cooked rotini pasta, asparagus and sun-dried tomatoes.

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. 

Overhead of a white bowl of rotini pastas with asparagus, sun-dried tomatoes, and peas garnished with basil.

Garnish with freshly sliced basil and black pepper. Top with vegan parmesan if desired. 

A bowl of asparagus pea pasta with sun-dried tomatoes garnished with lemon wheels and basil.

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. 

A wooden cutting board with a white bowl of asparagus pea pasta garnished with basil and lemon slices.

Frequently Asked Questions

What is pasta primavera?

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!

Can I use frozen peas and asparagus?

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. 

More Recipes You'll Love

  • A big white bowl of bow tie pasta, cherry tomatoes, summer squash and fresh basil.
    Summer Squash and Tomato Farfalle Pasta
  • Overhead of a white bowl with creamy green pesto with arugula garnished around the bowl.
    Arugula Basil Pesto (Nut Free and Vegan)
  • A dark colored bowl with ditalini pasta salad with diced cucumbers, peppers, onion, tomatoes and lentils.
    Easy Lentil Pasta Salad (Without Mayo)
  • Fall harvest pasta salad on a large plate with wooden spoons and a napkin.
    Healthy Fall Harvest Pasta Salad

Did you try this recipe?

Don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below.

To catch the latest, subscribe to my weekly newsletter or follow along on Facebook, Instagram and Pinterest!

A large white bowl on a cutting board filled with rotini pasta with asparagus, sun-dried tomatoes and basil.

Easy Asparagus and Pea Pasta

Emily Toshiko
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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine American
Servings 4 people
Calories 552 kcal

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

This recipe was originally published on May 18, 2021. The recipe and blog post was modified and republished on April 7, 2024.
  • 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! 
Serving: 4bowlsCalories: 552kcalCarbohydrates: 103gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 161mgPotassium: 850mgFiber: 11gSugar: 10gVitamin A: 1313IUVitamin C: 32mgCalcium: 86mgIron: 5mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below and tag @toshistable on social!

More Main Dishes

  • Five spoons with scoops of various colored lentils on them.
    How to Cook Lentils
  • Creamy cauliflower pasta sauce tossed with pasta in a white bowl.
    Cauliflower Pasta Sauce with Sun-Dried Tomatoes
  • Close up of chickpea lentil burgers on a bun.
    Chickpea Lentil Veggie Burgers
  • A beet black bean burger on a bun with lettuce and tomatoes.
    Beet and Black Bean Burgers

Share This Recipe!

57 shares

Comments

  1. Lina says

    May 03, 2025 at 1:44 pm

    5 stars
    The recipes all look so delicious I wish I had time to make them all!

    Reply
    • Emily Toshiko says

      May 06, 2025 at 2:58 pm

      Thank you so much Lina!

      Reply
  2. Nancy B. Mitchell says

    April 23, 2024 at 3:17 pm

    5 stars
    My husband and I made this and it was delicious!
    Thanks for all the great recipes you share!

    Reply
    • Emily Toshiko says

      April 25, 2024 at 10:39 am

      Thank you so much for leaving a comment Nancy! I'm so happy you and your husband enjoyed the spring pasta. 🙂

      Reply
  3. Em says

    April 07, 2024 at 3:23 pm

    5 stars
    This was really easy to make during the week. I love the lemony flavors!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

About Emily

Popular

  • A whole head of roasted garlic with some cloves squeezed out off the to side.
    Quick Air Fryer Roasted Garlic
  • Close up of ten vegetable soup in a white bowl on a cutting board with a linen.
    Homemade Ten Vegetable Soup
  • Overhead view of a colorful cabbage and carrot salad in a white bowl with a wooden utensils.
    Easy Cabbage and Carrot Salad (without Mayo)
  • A lemon basil vodka martini in a coupe glass on a wooden coaster garnished with lemon and basil.
    The Best Lemon Basil Vodka Martini
Recipes Straight to Your Inbox!

Summer

  • Close up of watermelon bruschetta on a crostini cracker drizzled with balsamic glaze.
    Easy Watermelon Bruschetta with Feta
  • Overhead of watermelon skewers with fresh mozzarella and basil drizzled with balsamic glaze on a plate.
    Simple Watermelon Caprese Skewers
  • Overhead of a vibrant salad with peaches, avocado, watermelon, red onion and mint on a platter.
    Peach Watermelon Summer Salad with Arugula
  • Vegan three bean salad topped with parsley in a black bowl with a spoon on a yellow background.
    Quick Vegan Bean Salad

Footer

↑ back to top

Connect

About

  • About
  • Newsletter
  • Contact
  • Portfolio

Legal

  • Accessibility
  • Terms of Service
  • Privacy Policy
  • Privacy Settings
  • Disclaimer

Copyright © 2025 Toshi's Table

57 shares