Creamy Asparagus Pasta (without cream)
- Macchè
- Jun 6
- 3 min read
This is for the ones who love countryside untold recipes.
The plant-based creamy asparagus pasta is a staple of seasonal Italian recipes. White or green., juicy or small, asparagus are usually cooked at home for family. Here is a unique pasta recipe that you can't find in touristic restaurant.
Why do Italians eat asparagus pasta at home?
Asparagus pasta is a staple of Italian food, but you have probably never seen it in a touristic menu. This pasta is usually prepared at home, after one collective ritual that signs the beginning of spring: the wild asparagus hunt! When I first visited Antonella's family (in the south of Lazio region), they invited me to join them for the asparagus hunt. As a good countryside girl myself, I thought I was set for success. Big mistake! Finding asparagus in the wild is an art. You learn how to recognize the right bushes, type of soil, and then the thin long stalk. While looking for the treasure, you spend hours talking, laughing, and walking in the woods. My contribution was ridiculous, I collected so little they keep mocking me after years. Once we collected enough, we could go back home and make wild asparagus pasta. The real joy is sharing the hunting stories while sharing the meal. That's why we only eat this dish at home.
INGREDIENTS:
This recipe makes 4 portions of Creamy asparagus pasta. This recipe is fully vegan and suitable for lactose intolerance.
Want to explore other Italian recipes? Check our fresh pasta workshops!
400 g fresh asparagus
320 g short pasta (mezze maniche, fusilli, or penne)
40 ml extra virgin olive oil
3 spoons of nuts parmesan (10 minutes recipe here) or nutritional yeast (you can find it at AH, it looks like this)
1 spoon of lemon juice and zest
1 shallot
Salt and black pepper
Ice or very cold water
+ Macchè tip
• 150 gr firm tofu • 1 spoon of white vinegar
• lemon zest
• nutritional yeast (you can find it at AH, it looks like this) • 2 spoons of plant-based milk or water
THE RECIPE:
Trim and bleach Cut the woody ends off the asparagus. Peel off the hard parts, and leave only the tender ones. In boiling water, drop some salt and cook the asparagus for 1 minute. Fish the asparagus from the water (save some water too) and drop them in a bowl with ice or very cold water. Let them cool down, then cut the asparagus stalks into rounds, and put the tips aside.
Chop and cook Chop the shallot and gently sauté it in olive oil over medium-low heat until soft.
Add the asparagus stalks, a pinch of salt, and a ladle of asparagus cooking water. Cook for about 5 minutes, until tender.
Blend and season Transfer the cooked stalks and shallots to a blender, add the lemon juice, and blend until smooth and creamy.
The nice touch In the same pan, sauté the asparagus tips with a drizzle of olive oil and a pinch of salt for 1 minute, just until bright green and tender.
Cook the pasta Meanwhile, cook the pasta in salted boiling water until al dente. For instance, if on the pasta box it says 10 minutes, cook it for 8. Reserve a little pasta water before draining.
Pasta and sauce Add the pasta to the pan with the asparagus tips, then add in the asparagus cream. Add a couple of spoons of pasta water if needed.
The final touch Remove from the heat and add the plant-based parmesan stir vigorously until creamy and well combined.
Finish with black pepper and lemon zest.
MACCHÈ TIPS:
Let's add a creamy layer to the seasonal asparagus pasta! You can use this recipe instead of ricotta. It makes everything creamy! In a blender, put tofu, nutritional yeast, lemon juice, vinegar, plant-based milk or water, salt and pepper. Taste and adjust. Blend everything together until smooth. Incorporate the cream into step 7, and stir it with the pasta.
