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    Home » Pasta » Healthy Creamy Asparagus Pasta: With No Cream

    Healthy Creamy Asparagus Pasta: With No Cream

    May 30, 2019 , Updated February 5, 2022 Maria 15 Comments

    Jump to Recipe Jump to Video
    Gemelli pasta combined with creamy asparagus sauce.

    Pasta, asparagus, lemon and cheese are some of the key ingredients you need to make this Creamy Asparagus Pasta. That’s right! A delicious and healthy pasta sauce recipe without cream! Are you intrigued?

    Gemelli pasta being tossed with the creamy asparagus sauce in a pan.

    If I told you that you can create a luscious, creamy pasta sauce without cream that tastes amazing, would you believe me?

    As you probably know, I love to transform seasonal vegetables into creamy sauces, all without the addition of cream or milk.

    I have previously shared with you how a healthy pasta dinner can easily be made with this Roasted Red Pepper Sauce, this Quick Tomato Sauce or this Cherry Tomato Sauce.

    I am thrilled to finally share another one of my favorites -a delicious pasta with asparagus recipe. 

    This is a simple pasta meal that comes together in under 30 minutes!

    Are you as excited as I am? I can’t wait to share… 

    Asparagus tips and pasta in a pan, topped with grated cheese.

    Instructions

    Bring a large pot of salted water to a rolling boil. While waiting for this to happen, prepare the asparagus.

    The tough end of an asparagus stalk about to be snapped off.

    Rinse the asparagus (1 bunch, about 2 pounds), snap off and discard the tough ends.

    Asparagus tips are in the process of being cut.

    Cut off the tips, about 1½ inches from the rest of the stalk and set aside.

    Asparagus stalks are being removed from a pot of boiling water.

    When the water comes to a rolling boil, cook the stalks for about 5-6 minutes or until tender. Remove with a slotted spoon and set aside.

    Asparagus tips added to a large pot of pasta.

    Cook the pasta (1 pound) in the same water according to package instructions. The pasta of choice today is Gemelli, Italian for twins. As you can see, two strands of pasta are intertwined together.

    Add the asparagus tips during the last 2 minutes of cooking.

    A hand held blender about to puree asparagus, olive oil, lemon juice and one roasted garlic clove together.

    While the pasta cooks, puree the cooked stalks with the lemon juice (⅓ cup), olive oil (⅓ cup) and roasted garlic clove (optional). Note: I always have a roasted garlic head in my refrigerator and often use the cloves as a flavor enhancer.

    A hand held blender is used to make an asparagus puree.

    The use of a handheld blender creates the perfect asparagus puree – such a smooth consistency!

    The creamy asparagus sauce about to be combined with the pasta.

    Reserve 1 cup of cooking liquid and drain the pasta. Return pasta to the same pot. Add the sauce to the drained pasta and combine. Use pasta water if sauce appears too thick.

    Creamy Asparagus Pasta in a white bowl, next to a small bowl of grated cheese, a green tea towel and tulips.

    Add the grated Pecorino Romano or Parmesan cheese (⅔ cup). Toss to combine and adjust seasonings.

    Transfer to a serving bowl and serve immediately.

    Garnish with extra cheese and lemon zest (if desired). 

    Tips

    • Use high-quality olive oil. The fruitiness of the olive oil pairs well with the mild earthy undertones of asparagus.
    • Use short textured pasta. Any short pasta with ridges works really well with vegetable pasta dishes like this one. The little crevices make it the perfect vehicle to capture the sauce. Cavatelli is another great choice.

    A bowl of gemelli pasta with a few asparagus tips.

    Easy asparagus recipes we love

    • Sauteed Garlic Asparagus 
    • Asparagus Risotto 
    • Orzo Risotto 
    • Asparagus Ricotta Tart

     

    A pot of cheesy, creamy pasta with asparagus.

    Recipe origins

    As a dietitian with a strong Italian upbringing, I love combining pasta with different vegetables. As a result, I sometimes get carried away when local, seasonal vegetables are available.

    One of the vegetables this often happens with is fresh asparagus. 

    Over the years, my daughter developed a reputation of making the best asparagus pesto, inspired by a Mark Bittman recipe…  stay tuned!

    She also adapted this asparagus pasta recipe from the Moosewood Restaurant Favorites Cookbook. It is now a family favorite recipe, especially in the spring.

    Light tasting, vibrant looking and so delicious… the perfect spring asparagus recipe! 

    I hope you get a chance to try it!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this asparagus and pasta recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A bowl of gemelli pasta with a few asparagus tips.

    Creamy Asparagus Pasta

    Pasta, asparagus, lemon and cheese are some of the key ingredients you need to make this Creamy Asparagus Pasta. A healthy pasta recipe without any cream!
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 4 servings
    Calories: 695kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 pounds asparagus
    • 1 pound pasta 454 grams, short shaped pasta
    • ⅓ cup lemon juice freshly squeezed
    • ⅓ cup olive oil extra virgin, for the sauce
    • 1 clove garlic oven roasted (optional)
    • ⅔ cup pecorino romano cheese or parmesan cheese grated
    • lemon zest for garnish (optional)

    Instructions

    • Over high heat, bring a large pot of salted water to a rolling boil. 
    • While waiting for the water to boil, let's prep the asparagus.
    • Rinse the asparagus, snap off and discard the tough ends. Cut off the tips (about 1½ inches) from the rest of the stalk and set aside.
    • When the water comes to a rolling boil, cook the asparagus stalks for about 5-6 minutes or until tender. Remove with slotted spoon and set aside.
    • Cook the pasta in the same water according to package instructions. Add the asparagus tips during the last 2 minutes of cooking.
    • While the pasta cooks, use a hand held blender to puree the cooked asparagus stalks, lemon juice, olive oil and roasted garlic clove together until a smooth consistency is achieved.
    • Reserve 1 cup of cooking liquid and drain the pasta.
    • Return the drained pasta to the pot, add the sauce and combine. Use pasta water if sauce appears too thick.
    • Add the grated cheese. Toss to combine.
    • Transfer to serving bowl and serve immediately. Garnished with extra grated cheese and/or lemon zest.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Use a high-quality olive oil. The fruitiness of the olive oil pairs well with the mild earthy undertones of asparagus.
    • Use short textured pasta. Any short pasta with ridges works really well with vegetable pasta dishes. The little crevices make it the perfect vehicle to capture the sauce. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 695kcal | Carbohydrates: 96g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 212mg | Potassium: 746mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1785IU | Vitamin C: 20.8mg | Calcium: 256mg | Iron: 6.6mg
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    Filed Under: Main Dishes, Pasta

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Barb Butler

      May 25, 2022 at 12:37 am

      5 stars
      I loved this and will make it again, but I did “up” the roasted garlic to 3 large cloves. I used linguini noodles and did mix the entire portion of sauce in, but next time I’d spoon the sauce over each portion of noodles – or maybe make extra sauce to put on top of each for added appeal. I also added in some cooked chicken.

      Reply
      • Maria

        May 26, 2022 at 9:35 am

        Thanks for sharing Barb! Glad to hear you enjoyed the pasta dish.

        Reply
    2. Donna Marie

      April 06, 2022 at 2:03 pm

      This was delicious, Maria!! Thank you for sharing.

      Reply
      • Maria

        April 06, 2022 at 8:25 pm

        How wonderful Donna Marie! Thanks for sharing!

        Reply
    3. Louise Samson

      May 22, 2021 at 3:31 pm

      5 stars
      Yet another winner!
      I did not have roasted garlic on hand and was a bit rushed SO….I cheated. You and your daughter inspired me: after puréeing the asparagus, I used some homemade pesto I had, mixing it in the same bowl, dumped everything with the pasta and FEASTED! My husband LOVES this. The lemon zest for garnish makes the dish stand out even more.
      Grazie mille, Maria. Ancora!

      Reply
      • Maria

        May 25, 2021 at 4:34 pm

        Yeah!!! I am so happy to read this. Thanks so much for taking the time to share Louise, truly appreciate it.

        Reply
    4. michelle

      May 17, 2020 at 4:36 pm

      5 stars
      LOVE this!! And especially that it’s so so healthy. A cream sauce without all the fat and stomachaches (for us dairy-haters out there).
      I may have used a teeny bit too much asparagus, and I had a ton of sauce– enough for quite a bit more pasta. Which is great!
      This is now on my keepers list.
      Thank you so much!

      Reply
      • Maria

        May 17, 2020 at 5:03 pm

        I am so thrilled to read this! Thanks Michelle!

        Reply
      • Marina

        April 28, 2021 at 3:04 pm

        5 stars
        Delicious! Thank you so much for this recipe! Sent it to all my friends, going to cook again and again 😍

        Reply
    5. Haley

      April 06, 2020 at 6:26 pm

      This was a fun dish overall! I would never think to puree the asparagus to make a cream sauce! My only question is would there be anything else to use besides lemon juice? My husband really does not like lemon and had a hard time getting it down. I quite enjoyed it, but I want to make it again!

      Reply
      • Maria

        April 06, 2020 at 11:11 pm

        Thanks Haley. Perhaps you can try reducing the total amount to just 1 tablespoon. After portioning the pasta, you can always squeeze a little bit more of the lemon juice over your portion. You can also try experimenting with some of your favorite fresh herbs. Classic asparagus pairings are mint, basil and chives. YOu can also consider adding some spices like paprika and chili if you like some heat. Thanks so much for stopping by.

        Reply
    6. Val

      July 10, 2019 at 11:36 am

      5 stars
      This is such a great looking pasta dish and I love that there is no cream in the sauce. Can’t wait to try it! Thanks Maria!

      Reply
      • Maria

        July 10, 2019 at 11:37 am

        Thanks so much Val! Hope you get a chance to try this asparagus pasta. Appreciate you dropping by, thanks!

        Reply
    7. Karen (Back Road Journal)

      June 07, 2019 at 3:35 pm

      A delicious way to use one of my favorite vegetables…your creamy asparagus pasta sounds great.

      Reply
      • Maria

        June 07, 2019 at 8:03 pm

        Thanks so much Karen, appreciate you taking the time to stop by ♥

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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