This creamy asparagus and tomato pasta is the perfect balance of fresh, vibrant flavors and rich, indulgent comfort—without a drop of dairy!
Tender asparagus and juicy tomatoes come together in a luscious, velvety sauce that’s plant-based and irresistibly creamy.
Ready in under 30 minutes, this wholesome dish is easy enough for a weeknight dinner but fancy enough for guests. This spring pasta is healthy, simple, and oh-so-delicious—let’s make it!
This dish is inspired by my tofu pasta sauce and mushroom zucchini pasta, but with its own unique twist.
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Ingredients + Substitutions
Here’s everything you’ll need to make this asparagus and tomato pasta recipe.
- Pasta: I like this dish with pennette, but other pasta shapes also work. Choose gluten-free pasta if needed.
- Tomatoes: Cherry tomatoes or grape tomatoes work well.
- Asparagus: Choose asparagus spears that are a rich green colour but softly fading to white towards the ends. Use a sharp knife to trim the woody ends and cut them into 1-inch pieces or a little longer.
- Broth: Use a flavourful broth to get the best tasting sauce. I use my homemade bouillon powder mixed with water.
- Spices: Fresh garlic, oregano, salt and black pepper. Use more spices if your broth isn’t particularly flavourful.
- White wine: The wine adds an extra depth of flavour to your sauce, and I highly recommend using it. However, if you must avoid it, you may replace it with broth, plus 1-2 tablespoons of lemon juice or white wine vinegar.
- Milk: I’m using soy milk, but any other non-dairy milk will also work.
- Cornstarch: To thicken the sauce, but other flours also work.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the sauce ingredients to a bowl, jar or measuring cup.
Whisk until the mixture is combined and no lumps of cornstarch remain.
Sauté the garlic in 1-3 tablespoons of water, broth, or oil if preferred.
Add the tomatoes and asparagus, cooking over medium-high heat.
Pour in the sauce and simmer until slightly thickened.
Finally, add the cooked pasta and give everything a good stir.
Serve in bowls with fresh basil leaves, vegan parmesan cheese, red pepper flakes, and/or black pepper.
Variations
- For gluten-free, use your favourite gluten-free pasta.
- Add more veggies like fresh peas, baby spinach, or sautéed mushrooms.
- For no cornstarch, you may use all-purpose or whole wheat flour with similar results. For gluten-free, try brown rice flour.
- Extra protein: Add oven-roasted chickpeas or other canned or cooked beans or legumes to amp up the nutrients in this pasta dish.
- For wine-free, use broth in its place, plus 1-2 tablespoons of lemon juice. white wine vinegar, or apple cider vinegar with similar results.
Equipment
For this tomato and asparagus pasta recipe, I use my 12-inch Xtrema Ceramic Versa pan (photographed above). I like a wide, deep skillet so it fits well once the cooked pasta is added.
Or, use another large pot or a large saucepan of your choice.
Storage
While this asparagus and tomato pasta tastes best when freshly made, leftovers will keep refrigerated for 3-4 days.
Reheat on the stovetop, and add a little water or broth to thin and loosen the sauce if needed.
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. Keep half a cup of the pasta water, but only add it if needed.
More fresh vegan pasta recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 8 ounces (½ lb) pennette also known as penne piccole (or pasta of choice)
- 1 bunch asparagus ends trimmed and cut into 1.5-inch strips
- 2 cups cherry tomatoes or grape tomatoes
For the pasta sauce
- 3-4 cloves garlic minced
- 1 cup vegetable broth
- ¼ cup white wine
- ½ cup soy milk or non-dairy milk of choice
- 1 teaspoon dried oregano
- 2 tablespoons cornstarch
- salt + pepper to taste
For garnish
- vegan parmesan cheese
- red pepper flakes, fresh basil or parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions for 'al dente' pasta. (Normally 2 minutes less than fully cooked.) Drain it, BUT reserve ½ cup or so of the pasta water, and set it aside in case it's needed later. Set the cooked pasta aside.
- Meanwhile, add all the sauce ingredients to a bowl or measuring cup and whisk to combine. Set it aside.
- Then, use a large skillet to sauté your garlic with 2-3 tablespoons of water or broth for approx. 60 seconds, stirring often. (You may use 1-2 tablespoons of olive oil if preferred, but note that this will increase the calories and fat.) Then add the tomatoes and asparagus to the skillet and stir occasionally for 2-3 minutes.
- Add the whisked sauce to your pan with the veggies and simmer for 2-3 minutes until the sauce is thickened.
- Toss in the cooked pasta and some reserved pasta water if you prefer a thinner sauce. Stir and serve with vegan parmesan cheese and/or red pepper flakes.
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