A quick and delicious weeknight meal you can whip up in 30 minutes or less. This broccoli asparagus pasta dish is filling, flavourful, and easy to make.
Enjoy this broccoli asparagus pasta in the spring and summer when fresh asparagus is in season, or any time of year you can find asparagus at the supermarket.
My mushroom zucchini spaghetti inspires this dish with a light creamy sauce, that’s simple to make, yet filled with flavour.
I’m using a combo of broth, dairy-free milk, and tapioca flour to mimic heavy cream at a reduction of the calories and fat.
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Ingredients + Substitutions
Here’s what you’ll need for this delicious broccoli asparagus pasta recipe.
- Pasta: I like penne or another short pasta type for this one, but you may use any shape you’d like. Choose whole grain or gluten-free if needed.
- Veggies: I’m using onion, garlic, broccoli, and asparagus.
- Broth: Choose a very flavourful and salty broth for the best results. I’m using my homemade bouillon powder mixed with water.
- Red pepper flakes: While optional, I highly recommend including the spice for added depth of flavour. Feel free to omit for children or spice-intolerant eaters.
- Tapioca flour: To thicken the sauce. Tapioca flour or starch is naturally gluten-free. You may also use cornstarch, or regular flour if a gluten-free option is not required.
- Milk: I’m using soy milk, but any dairy-free milk will work. Just make sure it’s unsweetened.
- Vegan parmesan cheese: I’m using my homemade nut parmesan cheese, but you may also use store-bought.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by bringing a large pot of water to a boil and then add the pasta to the boiling water and cook it according to its package directions.
Sauté the onion and garlic in a large skillet. (photo 1)
Add the asparagus and broccoli and cook until tender. (photo 2)
Combine the broth, milk, pepper flakes, and tapioca flour. (photo 3)
Then pour the sauce mixture into the pan and let it simmer. (photo 4)
Add the cooked and drained pasta and parmesan cheese. (photo 5)
Mix well and serve with more cheese, chilli flakes, or parsley. (photo 6)
Serve hot and enjoy.
Variations
If time permits, here are some ideas to jazz up this dish.
- Add a squeeze of fresh lemon juice or some lemon zest to the cooked dish and toss before serving.
- For more greens: try peas, baby spinach, baby kale, swiss chard, or green beans.
- Extra protein: add toasted pine nuts, slivered almonds, or a can of chickpeas to the dish.
- For added depth of flavour substitute ¼ cup of the vegetable broth with white wine.
Equipment
For this broccoli and asparagus pasta recipe, I use our 12-inch Xtrema Ceramic Versa pan (photographed above). I like a wide and deep skillet for this so it fits with the cooked pasta.
Or, use another large pot or a large saucepan of your choice.
Storage
Keep leftovers in the fridge for 3-4 days in an airtight container and reheat them on the stovetop.
I don’t recommend freezing pasta as it alters its texture.
Expert Tips
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
- Reserve some pasta water when draining the cooked pasta to thin your sauce if needed.
More delicious veggie pasta dishes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- ½ pound (8 ounces) penne pasta approx. half pack of a standard pasta box
- 1 yellow onion finely chopped
- 5 cloves garlic minced
- 1 bunch asparagus ends trimmed and cut into 1-inch pieces
- 4 cups broccoli florets
- 1 cup vegetable broth
- ½ cup non-dairy milk
- 1 tablespoon tapioca flour or cornstarch
- ¼ teaspoon red pepper flakes optional, but recommended
- ¼ cup vegan parmesan cheese
- salt + pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Then cook your pasta according to the package directions for 'al dente' pasta. Drain it but reserve some of the pasta water, and set it aside.
- Meanwhile, use a deep skillet to sauté the onion and garlic with 2-3 tablespoons of water over medium heat until translucent, approx. 3-4 minutes. Then add the asparagus and broccoli, season with salt and pepper, and continue sautéing until tender, approx. 6-8 minutes.
- While the vegetables are cooking, combine the broth, milk, tapioca starch, and red pepper flakes in a bowl or measuring cup. Mix well and then pour the sauce into the skillet with the veggies. Simmer until thickened, approx. 2-3 minutes and then turn off the heat.
- By now your pasta should be cooked, so add it to the pan with the sauce and veggies along with the vegan parmesan cheese, and mix well.
- Optional: For a thinner sauce, add some of the pasta water you reserved to the pan and stir. (To your preference.)
Evan H says
Absolutely delicious! My kids and fiancé devoured this, and so did I! We will be making this again 🙂 thanks for your recipe!
Rosa says
You’re most welcome, Evan. So glad you all enjoyed it. 🙂