Creamy Vegan Asparagus Pasta

April 5, 2015

Happy Easter!!! AKA Bunny Day AKA my fav holiday (for obvious reasons)!! – If you’re looking for something last minute to bring to a family brunch or dinner party, try this super quick, easy, and yummy asparagus pasta sauce! I love to use the Brown Rice & Quinoa Fusilli Pasta from Trader Joe’s (Gluten Free). This pasta is great served hot or cold. If you serve it cold just toss with some fresh mint and/or basil and you have yourself a great pasta salad. Heres the recipe:

1 bunch of asparagus

3 tbsp olive oil

2 lemons, zested and juiced

salt & pepper

Bring a pot of water to a boil and add in asparagus spears that have had their ends taken off and have been chopped into thirds. After boiling for about 8 minutes, the asparagus should be soft. Remove the asparagus with a slotted spoon and immediately submerge into ice water to preserve the bright green color and stop the cooking process. Set the asparagus aside and add the pasta to the boiling asparagus water to cook. While the pasta cooks, add the asparagus, a bit of olive oil, the juice and zest of a lemon or two, and 1/3 cupĀ of the starchy pasta water into a blender with salt and pepper. You will be left with a super creamy, fresh, and yummy sauce for your pasta! This is one of my go to recipes wen I’m craving pasta!

I originally discovered this recipe from Kin Community on YouTube years ago! You can watch their amazing recipe video here that shows you step by step:



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