I'm always looking for new, easy-to-make recipes that are perfect for weeknight dinners. This pasta dish with asparagus is vegan, zesty, and spicy - and it's sure to please even the pickiest of eaters! Plus, it only takes 20 minutes to make from start to finish. Give it a try tonight!
Asparagus pasta is one of our favorite vegetarian pasta recipes because it is simple and the whole family loves it.
This was inspired by our lemony spaghetti recipe on this site, and pairs well with this Roasted Brussels sprouts recipe, as they are both cooked in minutes and can be made next to each other, and are absolutely delicious.
To make this asparagus pasta recipe you need very simple ingredients that are also pantry staples.
- Dry pasta of your choice
- Fresh Asparagus (frozen asparagus spears also work)
- Minced garlic cloves
- Red pepper flakes
- Fresh lemon juice and zest
- Extra virgin olive oil
- Vegan parmesan cheese
See the recipe card for quantities.
This asparagus pasta recipe is made in 15 minutes, and just a couple of kitchen utensils.
Bring water to boil and cook pasta according to package directions in salted water. Remove the pasta from the heat 2 minutes before the recommended time (almost al dente).
The pasta will finish its cooking process in a skillet and we don't want it to be overcooked.
Drain the pasta using a colander, and drizzle with olive oil to prevent them from sticking.
Prepare the asparagus and lemon
While cooking pasta, wash and pat dry your asparagus delicately to avoid breaking the spears.
Cut the asparagus spears about one inch from the bottom. We need to get rid of the woody ends, which can be discarded.
Then cut asparagus into 1 ½" pieces, and reserve.
Cut the lemon in halves and juice one half.
Assemble the dish
In a skillet on medium heat, add the olive oil, followed by the red chili flakes, and add garlic. Cook for one minute.
Immediately after, add asparagus and lemon juice, sauté for a minute and cover with a lid for 2 minutes.
Add the drained pasta, followed by homemade vegan parmesan cheese, and stir.
Zest the remaining lemon half and sprinkle the lemon zest on top of the pasta.
Taste and adjust to your liking with salt, black pepper, and add lemon zest.
Plate and garnish instructions
Serve this lemon asparagus pasta recipe al dente, sprinkle vegan parmesan cheese, and lemon zest on top. Add extra pepperoncini for extra heat.
Use bowls and serve immediately.
To make this asparagus pasta recipe you will only need a large pot to cook your pasta, a strainer, and a large skillet.
If you are unsure about how tender your asparagus are, you can blanch asparagus in boiling water for a minute, and reserve in cold water so they keep their color.
All dry pasta kinds go well with this recipe. Our favorite kind is paccheri or penne pasta, both short pasta.
The reason we settled for paccheri (the translation from Italian mean literally "bags"), is because we love how the asparagus spears make their way into this tubular-shaped pasta, creating fantastic pockets of flavor.
Spaghetti with asparagus is also a popular option.
We always go for vegan pasta made with durum wheat semolina and water.
If you want to add more veggies we suggest sugar snap peas, frozen peas, or cherry tomatoes.
Feel free to add fresh basil during the last step, if you want to add some herbs.
To make this asparagus pasta recipe gluten-free, simply use the Gluten-free paccheri pasta of your choice, as the rest of the ingredients are naturally gluten-free.
No! You need fresh lemon juice and lemon zest. As this Pasta with asparagus recipe requires very few ingredients on this lemon asparagus pasta, you need to nail them.
Bottled lemon juice gives a strange flavor to the recipe, and also this recipe calls for lemon zest, which really makes a difference in this recipe, as it adds an extra lemony flavor, without adding too much acidity.
As soon as you arrive from the market or grocery store, place your asparagus in a glass with water, making sure the water covers, about 2 inches (5 cm) from the stem. Then cover with a plastic or nylon bag and put in the fridge.
Use this kitchen hack also to extend the life of herbs like parsley, coriander, and mint.
We prefer this dish as it is. If you prefer a vegetarian version and use grated parmesan cheese, you have the option to make it a creamy asparagus pasta by saving ½ cup of pasta water and adding it along with the parmesan cheese, stirring fresh lemon zest, until creamy.
Trim about 1 inch (2.5 cm) of the woody end, and then cut asparagus into 1 ½" - 2 inches. pieces and either make a transversal cut or thinly slice on a deep diagonal.
Pour water into a large saucepan, and add either the raw or blanched asparagus followed by ice cubs. This will keep the asparagus green bright color.
More asparagus recipes
We love asparagus and we cook them in many forms, as they always make an easy meal. For holidays, our grilled asparagus with toasted almonds are always present, and when white asparagus is in season, we indulge in this delicacy as much as we can.
Don't forget to try out our No-fry Eggplant Parmesan recipe, also vegan and a springtime favorite... yes Eggplants are also at their best during the Spring season.
If you want to have a fuller meal, why not try a small portion of authentic Tuscan soup to start your meal followed by this light pasta dish.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Easy Pasta with Asparagus Recipe (Vegan, Zesty and Spicy)
- ½ lb gluten-free paccheri pasta or mostaccioli, cooked and drained
- 3 tablespoons olive oil
- 1 large bunch asparagus trimmed. 10 oz (300 g) fresh asparagus spears (about one bunch 17 oz or 500 grams before cutting the woody ends), cut into 1 ½-inch piece (you can also use frozen, see notes)
- 2 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes
- ½ lemon juiced plus zest from the whole lemon
- ¼ cup Vegan Parmesan cheese
- Salt to taste
- Cook pasta according to package directions in a large pot of boiling salted water. Stir occasionally until 2 minutes before the recommended time. Drain pasta.
- Discard woody ends. Cut the asparagus spears about one inch from the bottom. We need to eliminate the woody ends, which you can discard.
- Meanwhile, heat olive oil in a large skillet over medium-high until shimmering. Add red pepper flakes and minced garlic, and cook, stirring, until fragrant, about 30 seconds.
- Add asparagus and sauté. Put the lid on and cook for 1 minute. Remove from heat and let sit until pasta is done.
- Add drained pasta to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemon into pot and add the Vegan Parmesan cheese. Cook, tossing vigorously. Taste and season with lemon zest and more salt if needed.
- Serve dividing pasta among serving bowls and top with more lemon zest and vegan parmesan.
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