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creamy asparagus pasta on a blue plate
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5 from 1 vote

Creamy Asparagus Pasta Alfredo Style

Creamy green asparagus pasta with a simple vegan alfredo sauce. A quick and easy pasta recipe with taste.
Course Main Course
Cuisine Vegan
Keyword asparagus pasta, creamy asparagus pasta, vegan alfredo sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 664kcal
Author Aline Cueni


Asparagus Pasta

  • 7 oz (200g) penne or any other pasta
  • 1 tbsp olive oil
  • 14 oz (400g) green asparagus

Vegan Alfredo Sauce

  • 2 tbsp plant-based margarine or butter
  • 1-2 clove garlic minced
  • 1 small onion minced
  • ½ cup soy milk *see notes
  • 4 tbsp plant-based cream cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried Italian herbs e.g. basil, oregano


  • Cook the pasta in boiling salt water al dente, rinse and set aside. → Take out ~½ cup pasta water and keep aside.
  • Trim off tough ends of the asparagus and chop diagonally in thin slices. Heat a skillet with olive oil, add the asparagus, and roast for about 5 minutes.

Alfredo Sauce

  • Place the butter, minced garlic, and onion in a little saucepan and cook for 3 minutes. Add the cream cheese and soy milk and cook for about 5 minutes, until you have a thick creamy sauce. Season it with salt, pepper, and dried Italian herbs. Optional: Add garlic powder for an intenser Alfredo-Garlic taste.
  • Transfer the pasta and sauce into the skillet with the roasted asparagus. Return to the stove and toss gently for one minute. Add some of the pasta water to stretch the sauce. 


  • Soy milk works the best for this sauce. But can be substituted with oat milk.
  • You can substitute green asparagus with white ones or mix both of them.
  • Vegetarian: Use the dairy substitute for non-diary products.


Calories: 664kcal | Carbohydrates: 90g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Sodium: 800mg | Potassium: 702mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2035IU | Vitamin C: 15.7mg | Calcium: 108mg | Iron: 6.2mg