A springtime vegan pasta with a bright yet savory flavor. In-season asparagus, fresh basil, and cherry tomatoes combined with a burst of lemon juice, garlic, and vegan butter. This dish is super quick and easy to make for dinner or for meal prepping. 

Let’s be honest – pasta is a year-round food. However, sometimes you have to adapt your basic spaghetti to whatever produce is in season at the time. 

Hello asparagus! When I saw multiple types of asparagus at Trader Joe’s for low, low prices, I knew that it must be springtime, aka asparagus season. (A more accurate measure of spring than groundhog day, if you ask me!)

This springtime vegan pasta is ready to enjoy in just 25 minutes but is also a fantastic option for plantbased meal-prepping at the beginning of the week. Enjoy the bright and fresh flavors of spring, while still feeling like you’re indulging in something delicious.

Ingredients you’ll need:

8 oz dried pasta of choice 

1 lbs asparagus chopped

1 cup cherry tomatoes sliced in half 

2 tbsp vegan butter

2 tbsp olive oil

2 tsp minced garlic 

1 tsp miso paste

½ lemon juiced

Chili flakes, salt, and pepper to taste

Toppings

Vegan parmesan grated 

Fresh basil chopped 

Vegan pesto (optional)

This recipe uses vegan parmesan, vegan butter, and vegan pesto – and yes, you can get them all at the store these days. 

For the parmesan, I used Violife’s Just Like Parmesan Wedge, which is just an incredible substitute for the real thing. It’s a wedge that grates just like parmesan so you can finally have the Olive Garden experience of piling on the parm as a vegan! (See the recipe notes for other options if this is unavailable). 

For the vegan pesto, I dolloped the Trader Joe’s brand Vegan Kale, Cashew, and Basil Pesto on each serving. This is an optional step so no worries if you can’t find it, but the extra fat definitely makes the recipe even yummier. 

The vegan butter I use is from Myokos (which is a great, clean option!), but there are so many other vegan butter options you can find. If you aren’t a fan of plant-based butter, just use additional olive oil.

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Instructions:

Bring a pot of water to boil, add generous salt, and cook pasta according to the instructions. Here I use regular spaghetti noodles, but this recipe also works really well with fusilli noodles!

First prepare the veggies by cutting the asparagus into 1-inch strips, then slice the cherry tomatoes in half. Set aside.

In a large saucepan on medium heat, melt 2 tablespoons of vegan butter, then add 2 tablespoons of olive oil. 

Next, add 2 teaspoons of minced garlic and 1 teaspoon of miso paste. Since we aren’t using real dairy products, the miso paste adds much-needed umami and depth to the dish (it’s seriously a game-changer!). Use a wooden spatula to whisk and dissolve the miso paste with the other ingredients.

Squeeze the juice of half a lemon into the pan and keep stirring with the spatula to ensure the garlic doesn’t burn. This is your super simple sauce! 

Next, add the chopped cherry tomatoes to the pan and saute for 2 minutes until the skin starts to soften and wrinkle. Add the chopped asparagus to the pan, mix well, then season with salt, pepper, and chili flakes to taste. Saute the veggies into the sauce for at least 5 minutes, stirring occasionally.

Finally, add the cooked pasta to the pan and toss well to combine with the other ingredients. Plate the pasta, then top off each serving with grated vegan parmesan to taste, fresh basil, and a dollop of vegan pesto (optional). Enjoy! 

Try these recipes that are just as quick and easy! 

• Creamy Vegan Alfredo 

• One Pot Mediterranean Pasta

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