Easy Asparagus and Pea Pasta
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.
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!
Tried this recipe?Leave a comment below and tag @toshistable on social!