This easy one-pot asparagus pasta is a healthy and quick-to-prepare main course. Thanks to the vegan cream, it turns out wonderfully creamy. It’s a perfect recipe to celebrate asparagus season.
Ingredients for making One-Pot Asparagus Pasta:
- Asparagus
- Cherry tomatoes
- Small onion
- Tagliatelle
- Chives
- Vegan Greek cheese
- Vegan cream
- Olive oil
- Water
- Vegetable stock
- Salt and pepper
How to Make One-Pot Asparagus Pasta:
Prepare the Fresh Ingredients:
First, wash the green asparagus, cherry tomatoes, and chives. Trim at least 2 cm / about 1 inch off the bottom of the asparagus stalks to avoid any woody bits when eating. Then, cut the stalks into pieces about 7 cm / 3 inches long. Next, quarter the tomatoes. Slice the chives into small, fine rings, and chop the onion into small pieces. Lastly, dice the vegan Greek-style cheese. Now that everything is prepped, we’re ready to get cooking!
Let’s Cook:
Grab a deep pan or a large pot and start heating it. Once hot, add the olive oil. First, sauté the chopped onion until it becomes translucent. Then, add the asparagus and cook it for about 2 minutes. Meanwhile, boil a liter of water in a separate pot. Next, stir in the vegetable broth, along with salt and pepper.
Now, place the tagliatelle nests on top of the asparagus and pour the prepared broth over everything. Cover with a lid and cook over medium heat for about 8 minutes, or until the pasta is nearly done. Use a fork to gently spread the pasta out in the pan.
Next, scoop out 4 tablespoons of the broth and stir in the vegan cream and the diced vegan Greek cheese. Let everything simmer briefly so the sauce thickens and the cheese melts.
Finally, add the cherry tomatoes and chives. Cover again, and let the dish sit for 3 more minutes to bring it all together.
I hope you enjoy this one-pot asparagus pasta! Let me know what you think in the comments below.
Some Recipe Suggestions:
- Vegan Pasta with Spinach
- One-pot Asparagus Risotto
- Vegan Artichoke Pasta Recipe
- Pasta al Pomodoro
- Simple Cherry Tomato Pasta Recipe
- Pesto Pasta
- Wild Garlic Pasta
- Pasta with Borlotti Beans
One-Pot Asparagus Pasta
This creamy one-pot asparagus pasta is your go-to spring dinner! With cherry tomatoes and vegan cream, it’s quick, healthy, and so satisfying.
- Total Time: 30 minutes
- Yield: 2 Servings 1x
Ingredients
500 g green asparagus
130 g cherry tomatoes
1 small onion
200 g tagliatelle
35 g chives
80 g vegan Greek cheese
150 ml vegan cream
40 ml olive oil
1 l water
1 tbsp vegetable stock
Salt and pepper to taste
Instructions
Prepare the Fresh Ingredients:
Wash the green asparagus, cherry tomatoes, and chives.
Trim at least 2 cm / about 1 inch off the bottom of the asparagus stalks.
Cut the stalks into pieces about 7 cm / 3 inches long.
Quarter the tomatoes.
Slice the chives into small, fine rings.
Chop the onion into small pieces.
Dice the vegan Greek-style cheese.
Let’s Cook:
Add the olive oil in a deep pan or a large pot.
Sauté the chopped onion until it becomes translucent.
Add the asparagus and cook it for about 2 minutes.
Boil a liter of water in a separate pot. Stir in the vegetable broth, along with salt and pepper.
Place the tagliatelle nests on top of the asparagus and pour the prepared broth over everything.
Cover with a lid and cook over medium heat for about 8 minutes.
Use a fork to gently spread the pasta out in the pan.
Scoop out 4 tablespoons of the broth and stir in the vegan cream and the diced vegan Greek cheese. Let everything simmer briefly so the sauce thickens and the cheese melts.
Add the cherry tomatoes and chives.
Cover again, and let the dish sit for 3 more minutes to bring it all together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: First, Main, Dinner
- Method: Cooking
- Cuisine: International
- Diet: Vegan