This creamy Asparagus Pasta is a vibrant Italian-inspired dish that brings together tender asparagus, aromatic herbs, and parmesan for a wholesome, satisfying meal ready in just 20 minutes.
Packed with fiber, plant-based nutrients, and healthy fats from olive oil, it’s a nourishing, protein-balanced option that feels indulgent yet light.
Perfect for quick weeknight dinners, it’s equally comforting and refreshingly bright.
Creamy Asparagus Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for sautéing and combining)
- 1 sharp knife (for chopping vegetables)
- 1 cutting board
- 1 food processor or blender (for sauce)
- 1 measuring cup (for liquids and pasta water)
- 1 wooden spoon or spatula
Ingredients
- 12 oz pasta any shape
- 2 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic grated or minced
- 1½ lbs asparagus trimmed and cut into pieces
- ¾ tsp salt or to taste
- ⅛ tsp black pepper
- ½ cup grated parmesan cheese plus more for serving
- ½ cup fresh basil leaves or 3 sprigs thyme
- ½ lemon juice and zest
- 1 cup water for cooking asparagus
- 2 tbsp water for blending sauce
- ½ cup reserved pasta water for adjusting creaminess
Instructions
- Prepare and Trim the Asparagus: Begin by washing the asparagus thoroughly under cool running water to remove any dirt or grit. Lay them flat on a cutting board and gently pat dry with a clean kitchen towel. Using a sharp knife, trim away the woody ends at the bottom—about one inch (2.5 cm). Cut the tender spears into bite-sized discs, keeping the tips whole. The tips add a delicate texture and visual appeal once cooked.
- Sauté the Aromatics: Set a large skillet over medium heat and pour in 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the finely chopped onion. Sauté gently for about 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant but not browned. This slow sauté releases the onion’s natural sweetness, forming the flavor base of the dish.
- Cook the Asparagus: Add the prepared asparagus pieces to the skillet along with the grated garlic, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Toss everything together so the vegetables are evenly coated in the aromatic oil. Allow them to cook for about 1 minute, then pour in 1 cup of water to soften the asparagus evenly. Continue cooking for another 4–5 minutes, stirring occasionally, until the asparagus is bright green and fork-tender.
- Blend the Creamy Asparagus Sauce: Transfer half of the cooked asparagus mixture to a food processor or blender. Add ½ cup fresh basil leaves (or thyme if preferred), ½ cup grated parmesan cheese, the juice of half a lemon, and 2 tablespoons of water. Blend until smooth and creamy. If the sauce feels too thick, add a splash of water until it reaches a pourable consistency. This creates a silky, flavorful sauce that will coat the pasta perfectly.
- Cook the Pasta: Bring a large pot of water to a rolling boil and add generous salt—about 1½ tablespoons for 3 quarts of water. Add 12 ounces of pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking. Before draining, reserve ½ cup of the pasta water for later use. Drain the pasta and set aside.
- Combine Sauce and Pasta: Return the skillet with the remaining asparagus to medium heat. Pour in the blended asparagus sauce and stir gently to combine. Add the cooked pasta along with ¼ to ½ cup of reserved pasta water to achieve your desired creaminess. Toss thoroughly to ensure every piece of pasta is coated in the sauce. The starchy water helps emulsify the sauce and gives it a silky texture.
- Adjust Flavor and Texture: Taste the pasta and adjust seasoning as needed. Add extra salt, a pinch of black pepper, or more parmesan for richness. A squeeze of lemon juice or a touch of lemon zest enhances brightness. Stir gently for another minute to allow the flavors to meld perfectly.
- Garnish and Serve: Turn off the heat and drizzle a small amount of extra virgin olive oil over the pasta for added shine and flavor. Serve immediately while warm, garnished with additional parmesan, fresh basil leaves, and a light sprinkle of lemon zest. This creates a vibrant, creamy, and aromatic dish ready to enjoy.
Notes
- Use fresh or high-quality frozen asparagus for the best flavor and color.
- Trim the woody ends to ensure tender, enjoyable bites.
- Cook pasta al dente; it will continue softening slightly when combined with the sauce.
- Reserve pasta water to help emulsify the sauce and create a silky texture.
- Gradually adjust salt and seasoning while tasting for balanced flavor.
- Blend half of the cooked asparagus with basil, parmesan, and lemon for a smooth, creamy sauce.
- Toss pasta gently with sauce and reserved water to coat evenly without over-mixing.
- Serve immediately for the best flavor and texture; reheating may slightly soften asparagus tips.
Chef’s Secrets: Techniques for Maximum Flavor
To enhance flavor, sauté onions slowly over medium heat rather than rushing at high heat.
This develops sweetness without browning or bitterness.
When blending the asparagus sauce, include a splash of the cooking liquid—it makes the sauce smoother and easier to coat the pasta.
For a lighter version, use less cheese and increase basil or herbs for freshness.
Lastly, tossing the pasta with reserved water gradually allows you to control the creaminess perfectly, preventing a sauce that’s too runny or overly thick.
Serving Suggestions: Perfect Pairings Ideas
This asparagus pasta pairs beautifully with simple, fresh accompaniments.
Serve it with a crisp green salad dressed lightly with lemon vinaigrette, or add roasted cherry tomatoes for extra sweetness.
A side of garlic bread or warm focaccia complements the creamy texture nicely.
For protein, consider grilled chicken, shrimp, or pan-seared tofu.
A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the herbal and citrus notes of the pasta.
Storage Tips: Keeping Pasta Fresh
This dish is best enjoyed fresh for optimal flavor and texture.
If you need to store leftovers, let the pasta cool completely before placing it in an airtight container in the refrigerator.
It will keep for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of water or olive oil to restore creaminess.
Freezing is not recommended, as the texture of the asparagus and creaminess of the sauce can be compromised.
Frequently Asked Questions
1. Can I use frozen asparagus instead of fresh?
Yes! Frozen asparagus works very well. Thaw slightly and pat dry before cooking, and be mindful of extra moisture—reduce added water if needed.
2. Can I make this recipe dairy-free?
Absolutely. Substitute parmesan with a plant-based or nutritional yeast option and use olive oil generously to maintain creaminess without dairy.
3. Can I use a different pasta shape?
Yes, any pasta shape works, including penne, fusilli, or spaghetti. Just adjust the cooking time according to the package instructions to achieve al dente texture.
4. How can I make the sauce extra creamy?
Use more parmesan or a splash of olive oil while blending. Adding reserved pasta water gradually also ensures a silky, cohesive sauce.
5. Can I prepare this dish ahead of time?
While you can prep ingredients in advance, the final dish is best cooked and served fresh. Assemble right before mealtime for optimal flavor, texture, and visual appeal.
