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This deliciously creamy Asparagus Pasta recipe is a tasty mix of fresh veggies and hearty bowtie pasta, all coated in a light, creamy sauce. It’s a lighter yet flavorful meal that’s sure to become a favorite at your dinner table!
There’s something inherently comforting about a bowl of creamy pasta. And when you add fresh vegetables to the mix, the result is nothing short of dinner magic. This is where my asparagus pasta recipe comes in, a dish that manages to be both soul-pleasing and packed with some goodness.
In this recipe, farfalle pasta is tossed with asparagus and peas, all combined with a creamy yet surprisingly light sauce. The creaminess of the sauce is prepared with a simple blend of chicken broth, skim milk, and a dollop of cream cheese, which perfectly complements the tender crunch of the veggies and the chewy pasta.
Why I Love This Asparagus Pasta Recipe
- Vegetarian: This recipe is an excellent fusion of nutrition and indulgence, allowing you to enjoy creamy pasta packed with protein and fresh vegetables.
- Creamy: Though creamy and luscious, the sauce in this asparagus pasta is lightened up for a guilt-free pleasure.
- Quick: Perfect for busy nights and weeknight dinners when you need something fast and delicious.
- Gourmet: Makes for an impressive meal to serve to guests or for special occasions.
- Veggie-Packed: This asparagus pasta recipe is a fantastic way to make the most of the fresh asparagus available during the spring season.
Recipe Ingredients
Whether you’re whipping this up for a quick weeknight dinner or serving it as a crowd-pleaser at a gathering, this asparagus pasta recipe never fails to impress.
- Farfalle Pasta – This bow-tie pasta holds onto the creamy sauce beautifully. You can swap it for penne, rotini, or fusilli.
- Asparagus – Adds a fresh, slightly crisp texture. If out of season, use green beans or zucchini.
- Green Peas – Frozen, fresh, or even snap peas can work as a substitute.
- Extra Virgin Olive Oil – You can substitute olive oil, butter, or avocado oil.
- Onion – Yellow onion or white is good. Shallots would work as well.
- Garlic – If fresh garlic isn’t available, use ½ teaspoon of garlic powder per clove.
- All-Purpose Flour – Helps thicken the creamy sauce. Cornstarch or a gluten-free flour blend can be used as an alternative.
- Chicken Broth – Adds flavor and thins out the sauce. Vegetable broth works well for a vegetarian option.
- Milk – I used skim milk, but you could also use whole milk or heavy cream for a richer sauce.
- Cream Cheese – Adds a velvety smoothness and extra creaminess to the sauce.
- Grated Parmesan Cheese – Pecorino Romano or nutritional yeast can be used as an alternative.
- Salt & Black Pepper – Enhances the overall flavor. Adjust to taste!
- Fresh Chopped Parsley – A bright and herby garnish to balance the richness. Basil or chives work as great substitutes.
How To Make Asparagus Pasta
I’m telling you, this is some great stuff here, and I can’t wait for you to try it. The best part is that we can have pasta and feel good about it. Goodbye guilt, hello dinner!
- Boil the pasta. Add the bowtie pasta to boiling water and cook for 7 minutes or until al dente. Drain.
- Saute the onions and garlic. In the meantime, prepare the sauce and heat olive oil in a large skillet over medium heat. Add onions and garlic and cook until tender.
- Make the sauce. In a small mixing bowl, combine flour and chicken broth; whisk until thoroughly incorporated. Add the broth mixture to the onion mixture in the pan. Whisk in the milk, continue to whisk constantly, and bring it all to a boil.
- Add the cheeses. Reduce the heat and cook for 1 more minute or until thickened. Stir in the cream cheese; stir until melted. Stir in the grated parmesan cheese and remove from heat—season with salt and pepper.
- Combine and serve. Add the cooked pasta and vegetables to the sauce; stir until completely combined and serve.
How To Trim Asparagus
Start by locating where the pale white shade of the stalk morphs into a fresh, vibrant green. That’s your cue to cut. You might have heard of the snap method, where you break off the ends, but let me tell you, this method often means bidding goodbye to more of the edible part of the asparagus than you’d want.
Recipe Tips
- Asparagus – For the best texture and vibrant color, snap off the woody ends before adding it to the pasta.
- Peas – Fresh, canned, or frozen peas all work. No need to thaw frozen peas—just toss them right in!
- Pasta – Swap farfalle for any pasta you like, including whole wheat or gluten-free varieties.
- Dairy-Free – For a vegan version, use non-dairy milk and cream cheese alternatives.
Serving Suggestions
This Creamy Asparagus Pasta is a tasty dish on its own, but it can also be paired with various sides to make a complete meal. Here are some suggestions:
- Salads: A crisp, refreshing salad would make a great counterpoint to the creamy pasta. Consider this tomato burrata salad.
- Roasted Vegetables: Veggies like these roasted Brussels sprouts or honey garlic butter carrots provide a nice contrast in textures.
- Protein: If you’d like, add this spatchcock grilled chicken to your menu, or how about some sautéed garlic shrimp or roasted mahi mahi would all pair well with this pasta dish.
How To Store Pasta
- Store the leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat in the microwave or on the stove over low heat. If needed, add a splash of milk to restore the creamy consistency.
More Asparagus Recipes
- Couscous with Asparagus
- Roasted Asparagus Soup
- Garlic Butter Asparagus Pasta
- Cheesy Asparagus Stuffed Chicken
- Baked Sockeye Salmon with Asparagus
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Creamy Asparagus Pasta
Ingredients
- 1 box (14.5 oz.) farfalle pasta
- 1 pound asparagus, cut into two-inch pieces, ends trimmed and discarded
- 1 cup green peas, frozen or fresh
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ¼ cup low sodium chicken broth
- 1 cup skim milk
- 2 ounces cream cheese, room temperature
- 3 tablespoons grated parmesan cheese
- salt and fresh ground black pepper, to taste
- fresh chopped parsley, for garnish
Instructions
- Bring a large pot of water to a boil. Add pasta to the boiling water and cook for 6 minutes; add the asparagus and peas to the pot and continue to cook for 3 more minutes or until al dente. Drain.
- In the meantime, prepare the sauce and heat the olive oil in a large skillet over medium heat. Add onions and garlic and cook for 2 to 3 minutes, or until tender.
- In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
- Add the broth mixture to the onion mixture in the pan. Whisk in the milk; continue to whisk constantly and bring to a boil. Reduce heat and cook for 1 more minute, or until thickened.
- Whisk in the cream cheese; stir until melted. Stir in the grated parmesan cheese and remove from heat—season with salt and pepper.
- Add the pasta and vegetables to the sauce; stir until completely combined.
- Remove from heat, garnish with parsley, and serve.
Notes
- Asparagus: Cut or snap off and discard the woody ends before adding the asparagus to the pasta.
- Peas: Use fresh, canned, or frozen peas. You don’t have to thaw them if they are frozen.
- Pasta: Farfalle Pasta can be replaced with classic, whole wheat, or gluten-free pasta. Great subs for farfalle are shells, orecchiette, mini penne, or small rigatoni.
- Cream Cheese: The cream cheese needs to be at room temperature so that it blends and melts perfectly. If cold, it will curdle and not mix well with the other liquid.
- Dairy-Free: You can replace skim milk and cream cheese with non-dairy alternatives for a vegan version of this dish.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This Recipe was easy and quick! I added chicken and lemon juice which really brightened up the sauce!
That sounds like a great twist! Chicken and lemon juice must have added such a fresh flavor. So glad you enjoyed the recipe! Thank YOU! 😊
This turned out great. My wife and I enjoyed it very much. I will spice it up a little more next time. I think as a side dish for steak or trout this would be really good. We had it as a main course and will do it again.
That’s great! I’m very glad you and your wife enjoyed it! Thank YOU! 🙂
Amazing-love it-a go to easy recipe
5 stars definitely-I made an error in my 1st post-need more recipes like this
Rather tasteless. I followed other reviewers’ suggestion to only use half the pasta, and I increased the amount of Parmesan, and still very bland.
Just add a little more salt and a bit of pepper, that will help.