Looking for an easy vegan asparagus pasta recipe that tastes luxurious but don’t want to spend an hour in the kitchen? Look no further, this is the one for you!

I know, I know. Asparagus season is almost over, plus the sourcing of the vegetable has sparked some justified criticism in Austria and Germany.
I still wanted to share this recipe, that I initially created at the very beginning of this year’s season, because it’s so simple and versatile.
You can absolutely swap it for any other vegetable you like!

This is a quick and easy recipe that you can dial up or down according to your own needs.

My recipe below is the medium amount of effort. The only thing you have to think about in advance is soaking the cashews for the cream.
If you’re in a hurry or you forgot to soak them, you can either quick-soak them as I did (see recipe notes) or use store-bought plant-based cream.

This pasta recipe is

Vegan
Dairy Free
Egg Free
99% Whole Foods
Can easily be made Gluten Free
Super quick and easy

Print Recipe

Creamy Asparagus Pasta with Truffle Cashew Parm

Prep Time10

Cook Time12

Course: Main Course

Cuisine: Italian, vegan

Keyword: asparagus, dairy free, easy, egg free, vegan

Servings: 2

Ingredients

150 g Green Asparagus
120 g Pasta
½ Cup Cashews soaked for a couple hours
Garlic Powder
Onion Powder
Salt
Pepper

Truffle Cashew Parm

½ Cup Cashews
⅓ Cup Nutritional Yeast
¼ tsp Truffle Oil
Garlic Powder to taste
Salt to taste

Instructions

Drain your soaked cashews and blend them in a food processor with just enough water to achieve a creamy consistency
Steam the asparagus for 10-15 minutes, depending on the size. You want it to be cooked but still have a little bit of bite
Cook pasta al dente, reserve a little of the pasta water
Combine pasta and cream in the pot you used to cook the pasta, add a splash of pasta water for consistency if needed
Add garlic powder, onion powder, salt and pepper to taste

Truffle Cashew Parm

Add all the ingredients in a food processor and pulse until a fine meal is achieved

Notes

You can dial up the production value of this recipe by instead of using garlic and onion powder, sautéing fresh onion and garlic, then deglazing with some white wine. Let cook for a couple minutes, add cream, salt and pepper to taste. Optionally blend to achieve a creamy consistency.

If you forgot to soak your cashews, quick soak them by soaking them in hot water for 30 minutes. The texture will be a little grainy (like in my picture) but still very delicious!
You could also use store bought plant based cream.