Vegan Asparagus Pasta Recipe – Fresh, Light, And Delicious

Asparagus is one of those vegetables that really shines when it’s kept simple. This vegan pasta recipe lets it take centre stage. 

Paired with garlic, lemon, and olive oil, it turns into a dish that’s light, zesty, and full of flavour without being heavy.

It’s the kind of dinner that feels like a breath of fresh air. Perfect for spring evenings, weekend lunches, or anytime you want something bright and easy. 

If you’ve got a bunch of asparagus in the fridge and a box of pasta in the cupboard, you’re halfway there.

Here’s what you need to know to make this yourself.

Why You’ll Love This Recipe

This pasta keeps things light but still satisfying. The asparagus stays tender with a bit of crunch, and the lemon juice lifts the whole dish with a fresh, tangy finish. Garlic and olive oil bring warmth, while fresh herbs tie it all together.

It comes together quickly, uses minimal ingredients, and tastes like something you’d get at your favourite local spot. You can also add in your favourite extras without much effort.

How To Make Our Vegan Asparagus Pasta At Home

If you’re team asparagus, you can make this dish at home – here’s how:

Ingredients

Here’s what you’ll need to make it:

• 350g pasta (linguine, spaghetti, or penne work well)
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley or basil
• Vegan parmesan or nutritional yeast for serving (optional)

Method

1. Cook the pasta and asparagus

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.

In the last 3 to 4 minutes of cooking, add the asparagus to the same pot. Once the pasta is al dente and the asparagus is bright green and tender, reserve half a cup of the cooking water, then drain.

2. Sauté the garlic

While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and cook for about 30 seconds until fragrant.

3. Combine and finish

Add the cooked pasta and asparagus to the pan with the garlic. Toss everything together with the lemon juice and zest. Add a splash of the reserved pasta water to help coat the pasta evenly.

4. Season and serve

Season with salt and black pepper to taste. Stir through the chopped herbs, and sprinkle with vegan parmesan or nutritional yeast if you like. Serve warm.

Our Top Tips For A Perfect Dish

This is an easy recipe to make, but a few tips will make sure it’s extra special.

Trim the asparagus properly

Snap or cut off the woody ends before cooking. This makes sure every bite is tender and easy to eat.

Don’t overcook the asparagus

You want it to be just tender with a little bite left. Adding it during the last few minutes of pasta cooking keeps it bright and fresh.

Save your pasta water

That starchy liquid helps bring the sauce together and makes it cling to the pasta better.

Use fresh lemon

Bottled lemon juice can work in a pinch, but fresh juice and zest give the dish a much cleaner flavour.

Variations You Can Try

This pasta is easy to build on. Add in peas, spinach, or chopped cherry tomatoes for a pop of colour and sweetness. 

You can also toss in white beans or chickpeas for a bit more heartiness. If you enjoy spice, a pinch of red pepper flakes works really well with the lemon and garlic.

Storage and Leftover Tips

Leftovers can be stored in the fridge for up to three days. Reheat gently on the stove or in the microwave with a splash of water or olive oil to keep the pasta soft. 

It also tastes great cold as a pasta salad the next day.

Final Thoughts

Vegan asparagus pasta is one of those meals that feels just right when you want something quick, fresh, and satisfying. 

It’s light enough for warm evenings and still filling enough to stand on its own. 

This recipe is easy to make, full of bright flavour, and perfect for spring or anytime you’re after a simple plant-based dinner that hits the spot.

Vegan Asparagus Pasta Recipe – Fresh, Light, And Delicious

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 350g pasta (linguine, spaghetti, or penne work well)

• 1 bunch asparagus, trimmed and cut into bite-sized pieces

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• Juice and zest of 1 lemon

• Salt and black pepper, to taste

• 2 tablespoons chopped parsley or basil

• Vegan parmesan or nutritional yeast for serving (optional)

Directions

• Cook the pasta and asparagus
• Sauté the garlic
• Combine and finish
• Season and serve