Asparagus Pasta Recipe Recipe
Asparagus Pasta with kale, leeks and a creamy Cannellini Bean Leek Sauce. This healthy, spring, vegan pasta recipe comes together quickly and easily!
How to Make the Best Asparagus Pasta Recipe
This vibrant asparagus pasta celebrates spring produce at its finest. Fresh asparagus and hearty kale are paired with a surprisingly creamy sauce made from cannellini beans—no heavy cream required. The result is a satisfying, plant-based pasta that’s both nutritious and full of flavor.
The secret to this dish lies in mashing some of the beans with lemon, garlic, and herbs to create a luscious sauce that clings to every bite of pasta. Meanwhile, the remaining whole beans add texture and protein. Whether you choose to roast your vegetables in the oven for beautiful charred edges or quickly sauté them on the stovetop, you’ll end up with a restaurant-quality meal in under 35 minutes.
Bright lemon zest and fresh thyme bring everything together, making this asparagus pasta perfect for a weeknight dinner or a casual weekend lunch. It’s vegan-friendly as written, but feel free to add a generous shower of parmesan cheese if you prefer.
Asparagus Pasta Recipe
Asparagus Pasta with kale, leeks and a creamy Cannellini Bean Leek Sauce. This healthy, spring, vegan pasta recipe comes together quickly and easily!
Ingredients
Pasta and Vegetables
Creamy Bean Sauce
Seasonings
Instructions
Prepare the Pasta
- Set oven to 450°F if roasting the veggies in the oven.
- Place 2 quarts of water in a large pot with 1 tablespoon salt and bring to a boil. Cook pasta al dente according to package directions. Drain and reserve 1/3 cup of the hot pasta water.
Roast or Sauté the Vegetables
- On a parchment-lined sheet pan, place cut asparagus tossed with a little olive oil and a sprinkle of salt on one side of the pan.
- Rub kale with about a teaspoon of olive oil and a sprinkle of salt (use your hands to massage the oil into the kale). Place kale on the other side of the sheet pan.
- Roast in the preheated oven for 4-5 minutes, until kale is wilted and starting to lightly char. Broil for 1-2 minutes for more char if desired.
- *Alternatively*, char in a large cast iron skillet: dry fry asparagus, stirring constantly for 3-4 minutes until it begins to sear. Remove from heat, add a sprinkle of salt and drizzle of olive oil. Repeat with kale.
Make the Creamy Sauce
- Sauté leeks with 2 tablespoons of olive oil on medium heat until soft and just beginning to brown, about 3-4 minutes. Add garlic and sauté 1 minute more.
- Add about half of the beans into the pan with the leeks and garlic along with 3 tablespoons olive oil, lemon zest, lemon juice, thyme, salt, pepper, and 1/3 cup reserved pasta water.
- Mash together with a fork to create a creamy blend. Heat through until warm.
Assemble
- Toss the cooked pasta with the creamy bean sauce. Add the roasted asparagus, kale, and remaining whole beans.
- Adjust seasoning to taste with additional lemon juice, salt, or pepper. Serve topped with optional parmesan cheese.
Notes
- For extra protein, add the remaining whole cannellini beans when assembling.
- This recipe works great with any short pasta shape that catches the sauce well.
- The oven roasting method gives a nice char to the vegetables, but stovetop works well when you're short on time.
