My sister used to make this amazingly decadent savory tart using pastry and asparagus and white sauce. Oh my it was delicious!
This was in the pre-vegan days so I have no idea if her recipe can be veganized (will have to try sometime!)
But anyway, that asparagus tart memory made me want to try something with asparagus and white sauce, and this creamy asparagus pasta was the result!
Asparagus is a strange vegetable. Well eating it isn’t the strange part, it’s what happens afterwards!
I remember getting a meal plan from a personal trainer years ago and it contained heaps of asparagus. She told me it was because of the diuretic properties of asparagus, bodybuilders love this stuff!
Well, a little bit of a natural diuretic can be nice for everyone from time to time, especially if you think you’re retaining a bit of water!
But that’s not why you should make this creamy asparagus pasta recipe, you should make it because it’s super easy and super delicious!
The asparagus is brushed with olive oil and sprinkled with sea salt and black pepper and then roasted in the oven for 10-12 minutes until perfectly roasted.
While that is roasting you cook up some penne, and if you’re good at multitasking then you can whip up some white sauce at the same time!
Even if multitasking isn’t your kitchen specialty, this meal will still be ready in 40 minutes.
Serve with some vegan parmesan for extra deliciousness!
The prep for this meal is quite hands on, as you need to be stirring that white sauce constantly, but it comes together quickly and it’s fun to make.
The result is a deliciously creamy, rich meal that is ideal as an entree and easily serves 4 since it’s very rich and satisfying.
Serve with a side salad for a well-balanced and satisfying plant-based evening meal.
You will love this asparagus pasta recipe, it is:
- Creamy
- Rich
- Filling
- Flavorful
- Insanely delicious!
I’d love to know what you think of this creamy asparagus pasta recipe! If you have any questions or comments please post them below, we’d love to hear from you.
If you make this recipe, come back and rate it and let us know how it worked out.
And if you happen to take any pics, please tag us #lovingitvegan on instagram so we can admire them!
Creamy Asparagus Pasta
Ingredients
For the Pasta:
- 8 ounces Penne Pasta (226g) Dry Weight
For the White Sauce (Bechamel):
- 3 Tbsp Olive Oil
- 2 Tbsp All Purpose Flour
- 2 cups Soy Milk (480ml)
- 1 tsp Dijon Mustard
- Sea Salt To taste
- Ground Black Pepper To taste
Instructions
- Place the asparagus onto a parchment lined baking tray. Brush with olive oil and sprinkle with sea salt and black pepper. Bake in the oven at 425°F (220°C) for 10-12 minutes until soft and cooked.
- Cook the penne according to package instructions.
- Heat up the olive oil in a pot. When the oil is hot, add the flour and stirring constantly fry the flour in the oil briefly.
- Add the soy milk all at once and stirring all the while bring to the boil. Continue stirring until the sauce begins to thicken. Continue to stir until the desired consistency is reached, bearing in mind that it will continue to thicken as it cools.
- Add dijon mustard, sea salt and black pepper.
- Fold in the asparagus and then add the penne and toss together.
- Serve with vegan parmesan cheese.
Yum! This is exactly what is described…. simple, easy and delicious! My daughter loved it too!!! Thank you for sharing your delicious recipe! I also didn’t change anything (except I did add some homemade vegan butter) because I have been needing a break from vegan “chicken” bouillon and miso additions… your recipe hit the spot! Simple and delicious! Thank you for sharing!
Awesome! Thanks so much Melody!
My family isn’t vegan, that being said I tweaked the sauce for what we use to make white sauce – heavy cream and chicken stock the mustard totally changed it, it gave it so much more depth and flavor. I’m so very glad I tried this and next time i will try for a totally vegan meal.
So glad it worked out well! Thanks so much for sharing and the wonderful review. xo
Loved this! We added broccoli to our pan with the asparagus and mixed that together with lemon juice. Added some sautéed tomatoes. I also added lemon juice to the sauce as well because my family loves the fresh lemon taste in creamy sauces! This recipe was wonderful. Thank you for sharing!
That sounds amazing Brandy, love your additions! Thanks so much for sharing and the wonderful review. 🙂
Delicious! The mustard was a great surprise thank you! I’ll be making this again!
Awesome! So glad you enjoyed it! Thanks for posting. 🙂
This recipe is pretty good! I used almond milk so I needed three tablespoons of flour. I also added an extra bit of mustard, garlic powder, and nutritional yeast because I found that without it the sauce was a little bland.
Great! Thanks for sharing! 🙂
Hi! This looks delish. Is there any way to skip the mustard?
You can definitely skip the mustard if you prefer.
Delightful!