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–+ servings
a bowl of vegan asparagus pasta

Vegan Asparagus Pasta

Author: Melanie McDonald
5 from 9 votes
Quick, tasty, protein-rich and super fresh Vegan Asparagus Pasta. Simple to prepare, ready in under 20 minutes and great served either hot or cold.
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
Servings: 5

Ingredients
  

  • 16 oz (453 grams) pasta , (gluten-free if necessary)
  • 1 bunch (about 16oz (453 grams) fresh asparagus , trimmed & cut into bite sized pieces
  • 1 lemon , juice and zest
  • 1 tablespoon maple syrup , or 2 teaspoons white/cane sugar
  • 12 oz (340 grams) silken tofu or soft tofu
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano or basil
  • 1 teaspoon crushed red chili pepper flakes , use less if you're not a spicy fan
  • 2 tablespoons whole grain mustard , add to taste or you can omit if you don't like mustard
  • ½ cup (120 mls) dairy-free milk , unsweetened and unflavoured
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

INSTRUCTIONS
 

  • Bring a large pan of salted water to a boil and cook the pasta according to the directions on the packet.
  • While the pasta is cooking add all of the other ingredients (except the asparagus) to a blender and blend until smooth.
  • Add the asparagus pieces to the boiling pasta for the last 3 minutes of cooking time.
  • Reserve about half a mug of the starchy pasta water. Just dip the mug into the boiling pasta water and scoop it out. Set aside for now.
  • Use a colander to drain the pasta and asparagus. Return to the pan.
    (If serving the pasta cold, rinse it in cold water and shake off any excess to stop it from continuing to cook before you return it to the pan).
  • If serving hot, place over a low heat. If serving cold there's no need. Then pour the sauce over the pasta and asparagus and toss together well until warmed through. If you need to loosen the sauce a little, add a few drops of the reserved pasta water.

NOTES

Leftover Vegan Asparagus Pasta (or leftover sauce) can be kept covered in the fridge for up to 5 days. Enjoy it cold like a pasta salad, or reheat. I recommend adding a drop of plant milk or water and stirring well to loosen the sauce before serving. 

NUTRITION

Serving: 1g | Calories: 419kcal | Carbohydrates: 78g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 558mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 867IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 4mg
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