Description
This Asparagus Pesto Pasta is a vibrant, flavorful vegan dish that combines tender spring asparagus with a fresh basil pesto sauce. It’s quick, satisfying, and perfect for a seasonal dinner or light lunch. Keywords: asparagus pesto pasta, vegan pasta recipe, spring pasta, dairy-free pesto, easy vegan dinner Description A light and zesty pasta dish tossed with homemade basil pesto and fresh asparagus, making it an ideal plant-based meal for springtime.
Ingredients
Units
Scale
- 12 oz pasta (penne, fusilli, or spaghetti – gluten-free if needed)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/3 cup olive oil
- Juice of 1/2 lemon
- Optional: cherry tomatoes or vegan parmesan for topping
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Add asparagus during the last 3 minutes of cooking. Drain and set aside.
- In a food processor, combine basil, nuts, garlic, nutritional yeast, salt, and lemon juice. Pulse until roughly chopped.
- With the processor running, slowly drizzle in olive oil until the mixture becomes a smooth pesto.
- Toss the cooked pasta and asparagus with the pesto until well coated.
- Serve warm or at room temperature, topped with cherry tomatoes or vegan parmesan if desired.
Notes
- For extra creaminess, add 1 tablespoon of tahini or avocado to the pesto.
- Pesto can be made in advance and stored in the fridge for up to 3 days.
- Swap asparagus for green beans or peas when not in season.
Nutrition
- Calories: 390
- Sugar: 3g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
