This Creamy Vegan Asparagus Pasta balances elegant flavors with simple preparation. Completely plant-based and packed with vegetables, this recipe delivers a rich, satisfying sauce made from cashews and nutritional yeast, brightened with lemon and sun-dried tomatoes. It’s ideal for weeknights or when you want to serve something that feels special without hours of work.
Fancy Pasta, Easy Recipe
This recipe looks and tastes like a restaurant dish but comes together quickly. With a few simple techniques—softening cashews, blending a smooth sauce, and sautéing crisp-tender asparagus—you’ll have a creamy vegan pasta that friends and family will rave about. The method is straightforward, and many elements can be prepped ahead to save time.
How to Make Creamy Vegan Asparagus Pasta
We love creamy vegan pasta: it proves that plant-based meals can be indulgent and comforting. This version uses soaked cashews for a luscious sauce, lemon for brightness, nutritional yeast for savory, cheesy depth, and sun-dried tomatoes for a sweet-tart finish. Follow the steps below for a reliably creamy, flavorful dish.
Soften Cashews
Do not skip this step. Properly softened cashews are essential for a smooth, velvety sauce. Place 3/4 cup raw cashews in a small saucepan and pour boiling water over them until fully submerged. Remove the pan from the heat and let the cashews soak for at least 15 minutes. For an overnight option, cover and soak at room temperature for several hours.
Prepare the Noodles
Bring a large pot of salted water to a rolling boil. This recipe calls for 8 oz of fettuccini, but you can use any pasta you prefer. Cook the pasta until al dente, stirring occasionally to prevent sticking. Before draining, reserve about 1/2 cup of pasta water—this starchy liquid helps create a silky sauce. Drain the pasta and set aside.
Make the Sauce
Drain the soaked cashews and place them in a high-speed blender with the remaining sauce ingredients: 1/2 cup vegetable broth, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon balsamic vinegar, 1/4 cup nutritional yeast, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Blend until completely smooth. If the mixture is too thick to blend, add vegetable broth one teaspoon at a time until you reach a creamy consistency you like. Finish the sauce with 1 tablespoon of reserved pasta water to help it emulsify when combined with the pasta.
Veggie Time
Heat a large Dutch oven or wide sauté pan over medium-high heat and add 3 tablespoons olive oil. When the oil is shimmering and fragrant, add 1/4 large diced white onion and sauté until translucent, about 2–3 minutes. Add 3 minced garlic cloves and cook for another 1–2 minutes.
Stir in 3 tablespoons of the reserved pasta water, then add 1 lb. trimmed and chopped asparagus. Sauté the asparagus for about 5 minutes, stirring occasionally, until crisp-tender. Add 1/2 cup julienned sun-dried tomatoes (packed in oil) and cook for an additional minute to release their flavor.
Mix It All Together
Reduce the heat to low and pour the cashew sauce into the pan with the vegetables. Add 1 cup vegetable broth and stir to combine. Let the sauce warm gently for 2–3 minutes. Add the cooked pasta and toss thoroughly so every strand is coated in the creamy sauce. If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Garnish and Enjoy!
Finish with a squeeze of fresh lemon juice, a sprinkle of toasted pine nuts, and a handful of fresh arugula for peppery contrast. Serve immediately while warm. This pasta is delicious on its own or paired with a crisp green salad.
Ingredients
Creamy Pasta Sauce
- 3/4 cup raw cashews (soaked)
- 1/2 cup vegetable broth (plus extra as needed)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon balsamic vinegar
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon reserved pasta water
Pasta
- 8 oz noodles (we used fettuccini; any pasta will work)
- 1/2 teaspoon salt for the pasta water
Other Ingredients
- 3 tablespoons olive oil
- 1/4 large white onion, diced
- 3 cloves garlic, minced
- 3 tablespoons reserved pasta water (used while cooking vegetables)
- 1 lb asparagus, trimmed and chopped
- 1/2 cup julienned sun-dried tomatoes in oil
- 1 cup vegetable broth (to loosen sauce in pan)
Optional Toppings
- 1 tablespoon lemon juice
- 1/4 cup toasted pine nuts
- 1 cup fresh arugula
Instructions
- Soften the cashews: pour boiling water over 3/4 cup raw cashews and let soak for at least 15 minutes, or soak overnight at room temperature.
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve about 1/2 cup pasta water before draining.
- Drain the soaked cashews and add them to a blender with 1/2 cup vegetable broth, lemon juice, lemon zest, balsamic vinegar, nutritional yeast, garlic powder, and salt. Blend until smooth. Add extra vegetable broth one teaspoon at a time if needed to achieve a creamy texture. Stir in 1 tablespoon reserved pasta water.
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Sauté the diced onion 2–3 minutes until translucent. Add minced garlic and cook 1–2 minutes more.
- Add 3 tablespoons reserved pasta water to the pan, then add the chopped asparagus and cook for about 5 minutes until crisp-tender. Stir in sun-dried tomatoes and cook 1 minute.
- Pour the cashew sauce into the pan with vegetables. Lower heat, add 1 cup vegetable broth, and stir until combined. Warm for 2–3 minutes.
- Add the drained pasta to the pan and toss until well coated. Adjust sauce consistency with more reserved pasta water if needed.
- Garnish with lemon juice, toasted pine nuts, and fresh arugula, if desired. Serve immediately.
Nutrition
Nutrition information is an approximation per serving:
- Calories: 326 kcal
- Carbohydrates: 40 g
- Protein: 11 g
- Fat: 15 g
- Fiber: 5 g
- Sugar: 5 g
Note: Nutrition values are estimates and will vary based on brands and portion sizes.
More Recipes
Try other vegetarian and pasta options to expand your weeknight rotation: One Pot Vegetarian Thai Curry, Vegetarian Mexican Potato Skins, Instant Pot Stuffed Spaghetti Squash, Instant Pot Vegetarian Chili, Caprese Chicken Pasta (for non-vegan diners), Mama’s Italian Meatballs, Creamy Tomato Basil Vegan Pasta, Crockpot Lasagna, Vegan Avocado Mac and Cheese, and many more pasta recipes.
Photos by: The Wooden Skillet