This creamy avocado & asparagus pasta recipe is fresh and yet has a rich taste. A vegan dinner ready in less than 30 minutes and a sauce packed with greens!
Avocado Pasta Sauce Ingredient List:
Less than 10 ingredients to create the perfect creamy, dreamy sauce. Easy to make, we just blend all the ingredients together.
- Avocado: use ripe avocado.
- Asparagus: one bunch cooked in boiling water. We want the asparagus to be tender.
- Dill: deliciously fresh, citrus-like taste that packs so much flavour!
- Soya cooking cream: Plant-based alternative to cream that can easily be found at the grocery store in the non-refrigerated section. Did I mention this sauce is super creamy?
- Lemon: for acidity.
- Nutritional yeast: common vegan cheese substitute in many recipes. It has a nutty, cheesy and savoury flavour.
- Spices: a mix of garlic powder and onion powder.
- Salt: to enhance flavours.
Which Pasta Shape to Use?
I like to use orecchiette pasta for this recipe but feel free to use any type of pasta. For a weeknight dinner, use short pasta such as penne. For a fancier dinner, you can use spaghetti or linguine.
How to Enjoy This Creamy Avocado Pasta?
- Main meal: both during the week or weekend. Feel free to add toppings to your preference to make it fancier.
- Pasta salad: for a picnic or potluck. This pasta recipe can be enjoyed hot or cold.
- As a side: at your next barbecue alongside grilled tofu or meat (not vegan!).
Tips to Perfect This Recipe:
- Use a ripe avocado: we want to make sure it’s tender.
- Keep some pasta water aside. The avocado sauce is thick so it will help dilute a bit.
- Don’t overcook the pasta: it will continue to cook with the sauce.
Conservation:
Please note that this recipe is best enjoyed fresh. If you do have leftovers, add more lemon juice to the pasta to prevent it from browning. I recommend eating leftover pasta cold as a pasta salad. Reheating the pasta will alter the taste.
Creamy Dreamy Avocado & Asparagus Pasta (Vegan)
4
servings10
minutes13
minutes23
minutesThis creamy avocado & asparagus pasta recipe is fresh and yet has a rich taste. A vegan dinner ready in less than 30 minutes and a sauce packed with greens!
Ingredients
500g of pasta of choice (I recommend orecchiette)
- Pasta sauce
1 bunch of asparagus, ends removed
1 ripe avocado
250ml of soya cooking cream
Juice of 1 lemon
½ cup of dill (packed)
½ tsp of garlic powder
½ tsp of onion powder
2 tbsp of nutritional yeast
½ tsp of salt
- To serve: chopped walnuts, fresh dill and red pepper flakes
Instructions
- Prepare 2 pots filled with water, one to cook the asparagus (medium pot) and the other one to cook the pasta (large pot). Add a generous pinch of salt to pasta water.
- Add the asparagus to the smallest pot when water is boiling. Cook for about 5 minutes, until cooked through.
- Cook pasta according to packaging instructions. Keep about ½ cup of pasta water aside.
- Add the cooked asparagus and all the remaining sauce ingredients to a high speed blender. Blend until you get a creamy texture.
- Drain the pasta. Add the sauce to the cooked pasta with a little bit of pasta water. Mix well. Serve in a bowl and garnish with walnuts, fresh dill and red pepper flakes.
Notes
- Please note that this recipe is best enjoyed fresh. If you do have leftovers, add more lemon juice to the pasta to prevent it from browning. I recommend eating leftover pasta cold as a pasta salad. Reheating the pasta will change the taste.
