Creamy Asparagus Pasta with Green Pesto
This creamy asparagus pasta with green pesto comes together in just 15 minutes for a quick, comforting vegan dinner. Tender asparagus, garlic, and a silky soy-cream pesto sauce make it easy and irresistibly good.
Ingredients
- 200 g pasta I used fusilli; use gluten-free if needed
- 200 g asparagus stalks cut into 2-3 cm pieces; use the tender upper parts (save the lower halves for soups or risotto)
- 4 cloves garlic sliced
- fresh basil a handful
- 2 Tbsp green pesto homemade or store-bought; use a vegan pesto
- 1 Tbsp olive oil
- 250 ml vegan soy cream Alpro works well
- 1 Tbsp nutritional yeast flakes
- salt and pepper to taste
Instructions
- Boil the pasta according to the instructions on the package.
- Add the olive oil to a pan. Add the sliced garlic and asparagus and sauté for 4-5 minutes over medium heat.
- Lower the heat to a minimum and stir in the pesto, chopped fresh basil, soy cream, nutritional yeast, salt, and pepper.
- Once the pasta is cooked, add it to the pan and toss to coat. If needed, loosen the consistency with a little pasta water.
Notes
Keep the heat on the lowest setting when you stir in the soy cream so it doesn't split, and loosen the sauce with a splash of the starchy pasta water. Leftovers keep in the fridge for up to 2 days; reheat gently with a little extra cream or water.