Creamy Vegan Spring Asparagus Pasta
If you are looking for a quick and easy, healthy comfort food dish, have I got the recipe for you! Creamy Vegan Spring Asparagus Pasta! And guess what? It is gluten free, dairy free and vegan. I use an edamame and mung bean pasta instead of the traditional wheat pasta because not only is it gluten free, but it tastes good and packs 24 grams of protein per serving. I combine it with asparagus and arugula in a creamy cheesy sauce that is so simple to make in the same pot you cooked your pasta in. It is made with Miyokos Creamery vegan cheese which is made from quality organic ingredients and is honestly the best store bought vegan cheese I have tasted. This dish comes together in 20 minutes and it is so good nobody will know it is vegan.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Bring a large pot of water to boil, and salt liberally. Add the fettuccini, and cook for about 6 minutes, then add the asparagus and cook 1-2 minutes more until the pasta is cooked and the asparagus is bright green and tender. Remove 1/2 cup of the pasta water and set aside. Drain the pasta and asparagus, and set aside. Add the cheese back to the pot over very low heat along with the water, and whisk until smooth (if it is too thick add a little more water). Add the pasta and asparagus back along with the scallions and arugula and stir until coated. Place on serving plates and serve!
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- Heart Healthy
- Child Friendly