CREAMY ASPARAGUS PASTA

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Creamy Asparagus Pasta has a silky consistency yet a healthy choice.  This recipe is dairy free and vegan, yet loaded with taste.

Creamy Asparagus Pasta simply put is delicious.  It’s a super easy recipe and made in just 35 minutes.  You only need a few simple ingredients which means it’s real food, and a healthy sauce to boot!

I’ve used my favourite gluten free pasta made from organic brown rice.  I’ve already mentioned this in a couple of my previous pasta recipe posts. I find the flavour to be very similar to wheat pasta in taste and texture that it’s a win-win situation.

This pasta sauce is soooo delectable that I couldn’t resist dunking a piece of bread into it.  The flavour is amazing and it would surely make a fantastic dip if the consistency was thicker.  That’s an idea!  I must try that out and let you know how I go!

I’m so super excited about this recipe because it’s extremely quick and simple to prepare.  It’s a perfect recipe to make during Spring, as asparagus are in season and they’re in their prime, both in nutrient value and price. 

It’s a wonderful recipe for feeding a crowd, it’s untraceably vegan and dairy free but big on taste, therefore everyone will be pleased.

If you’d like to know how to care for and store your asparagus, as well as how to prepare it before cooking, head on over to my post here.

I hope you all LOVE this Creamy Asparagus Pasta as much as we do!  It’s:

Rich

Nutritious

Creamy

Simple

Quick

If you give this recipe a try, please let me know what you think!  Rate it, leave a comment and don’t forget to tag a picture on Instagram #yummyalternatives.com.  I’d love to see your dish!

Print Recipe

CREAMY ASPARAGUS PASTA

By Alex – Serves: 4

Prep Time: 20 – Cooking Time: 15

Creamy Asparagus Pasta has a silky consistency yet a healthy choice. This recipe is dairy free and vegan, yet loaded with taste.

Ingredients

• 300g (10.7oz) brown rice pasta
• 500g (1.1lbs) fresh asparagus
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic
• 200ml (6.7fl oz) vegetable broth
• 2 tablespoons vegetable milk (I used almond)
• 2 tablespoons nutritional yeast
• Salt & pepper

Instructions

1

Wash the asparagus, cut about an inch off the ends and then cut them into slices, keeping the spears whole

2

Place a large pot of water on the stove and season generously with salt. Bring it to the boil

3

In the meantime heat the vegetable broth

4

In a saucepan gently sauté the finely chopped garlic for about 2 minutes, add the asparagus

5

Cook on medium to high heat for 5 minutes, stirring frequently

6

Add the vegetable broth, cover and cook on low heat for 5 minutes

7

Add the nutritional yeast and the vegetable milk, season with salt & pepper and continue cooking for a further 5 minutes, covered

8

Remove from heat, and place the asparagus heads on a plate

9

Carefully blend the asparagus mixture in a blender until thick and creamy

10

When the sauce is ready, add the pasta to the boiling water and cook according to the package instructions. Drain and mix immediately with the creamy asparagus sauce

11

Decorate each plate with a couple of asparagus spears on top

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