in pursuit of more

living with just a little less

Vegan Recipe: Spring Pasta Alfredo With Roasted Asparagus

When it comes to faith, it is without a doubt the one thing in life I think we ought to never leave the house without heaps of. Believing is next to breathing in my opinion, and I’ve yet to see a disastrous face plant after any scary leap I’ve ever taken (and hey, that’s what friends are for, to pick you up, right?).Faith is one of those things that you can’t get from anywhere but within you, and no matter who you are or what you have it can’t be bought. You’ve just got to find it within yourself to trust. Without faith, all that life hurdles at us becomes hardship, instead of challenge. Without challenges, we become idle, and idleness breeds boredom. Faith in ourselves and in our future is what we have to live for, and without it, pushing forward into the unknown is impossible. After all, what will help us overcome the fear of not knowing what is next in life?

Belief that it will be good, and we can make it that way. Belief that we will be strong, and that we are always in the right place at the right time. For us. There is a saying that our life lessons come to us in life when we are ready to handle them ~ if we resist those lessons they will chase us. If we face them, we will grow. Faith always trumps fear. Every time. You’ve just got to leap. And plus, it’s pretty darned fun. I write this is as I start the third year of a passion project that has seen me grow farther and faster in two years than I ever thought possible. I took a leap 2 years ago almost to the day, and I still lay awake at night excited about what the next day could possibly bring (cue the butterflies). I am so excited to see what comes next.

This uber-tasty vegan recipe comes from the pile of well-used and well-loved recipe books I’ve collected through the years. It’s a fave, and in my opinion 1000 times better than any heavy dairy-based pasta sauce. Taste and see for yourself, and enjoy!

Spring Pasta Alfredo With Roasted Asparagus:
(1) bunch fresh asparagus
(1-2) tbsp olive oil
(1) pinch of salt
(3) cups dry pasta of choice, cooked according to package directions
(1-2) cups alfredo sauce, recipe below
(2-3) leaves fresh basil, sliced into ribbons (optional)
black pepper as desiredStart by heating the oven to 425 degrees. Lightly oil a flat baking tray with a little oil and set aside. Rinse the asparagus under cold water and trim off the rough bottom edges (about 1-2 inches). Toss the cut asparagus in a bowl with a tablespoon of oil or so and some optional salt.

Lay the asparagus spears flat on the baking tray and place in the preheated oven. Cook for 12 – 15 minutes until browning. Remove from the oven and allow to cool before using as is or cutting into halves lengthwise to add to your pasta & sauce.

Once the asparagus is in the oven, put up some water to boil for the pasta. Cook the pasta, drain and set aside until the sauce and asparagus is ready.

The Alfredo Sauce:

~ adapted from Silvers Hills Kitchen
(1) cup raw cashews
(2.5) cups water
2 tbsp white flour
(1/2) tsp garlic powder or granules
(1) tsp salt
(1) tsp dried basil
(1) tbsp olive oil

Combine all ingredients except for the dried basil in a blender and blend until smooth, letting the blender run a full minute or two to ensure the cashews are well blended. Alternatively, you can start with 1/2 the water and add the remainder after the first 30 seconds or so of blending.

Pour the blended mixture into a saucepan and bring to a slow boil, stirring as you go here and there. Once the sauce is bubbling and thick, add the basil and remove from the heat.

To serve this dish, combine the cooked pasta and a cup or so of the prepared sauce in a wok or larger saucepan. Add sauce as desired and taste for salt. Toss the hot sauce with freshly cooked pasta until desired sauce coating is reached, and the mixture is hot. Serve immediately by arranging the pasta either in individual bowls or on a platter and top with roasted asparagus, basil ribbons, fresh pepper and additional olive oil if desired (I always desire olive oil).

This is hands down my kids favourite creamy pasta, as I can’t tell you the number of times we’ve ordered dairy-based pasta alfredo for the girls in a restaurant only to watch them leave with a gut bomb and a whole second dinner’s worth left on the plate. Not with this one. They clean their plates every time, and a little does go a long way.

This is a meal that reheats beautifully and the sauce will keep for days in the fridge and can be used as a spread on sandwiches, or as a moistener for fritters & burgers as well in a pinch. Kids love it. Adults love it. I think you will too. Happy spring!

Spring Asparagus Pasta w/ Vegan Alfredo Sauce | In Pursuit of More
Spring Asparagus Pasta w/ Vegan Alfredo Sauce | In Pursuit of More

43 responses to “Vegan Recipe: Spring Pasta Alfredo With Roasted Asparagus

  1. Your intro about faith is inspiring!! I need to start taking some leaps in my life! I loveee when you make vegan meals..this one looks divine. Cashews have quickly become a staple in my kitchen for sauces, snacks, and nut butters!

    1. Cashews are so amazing aren’t they Britt? This one is a lifesaver for kid food ideas. Saved me so many times! xx

  2. This looks lovely and perfect for spring ! I’ve been wanting to try a vegan cashew based pasta sauce and all the ones I’ve seen require you to soak the cashews for a few hours. But your version still looks so creamy! Will be trying as soon as I can get my hands on some cashews!

    1. Perfect Veronica – I hope you like it! I have found that soaking the cashews makes it different and not in a good way! Just use them as is — it’s divine. Keep us posted, and thanks! 🙂

      1. Shira- I just made this for my family and had to come back to tell you it was amazing! I was a little skeptical after I blended it, and it was so watery, but it sure thickened up quickly. We could not believe a few simple ingredients made such a creamy and flavorful sauce! the best part is that i didn’t feel sick or bloated like i do after eating anything with milk/cream. I will definitely be making this again and again. Thanks!

        1. So great to hear Veronica! I should have put a note in there about the thickening – so glad you stuck it out (lol!). This is so easy & satisfying, glad it was a hit.

  3. An inspiring recipe to try, particularly as I’m new to vegan/vegetarian living, cooking and eating. Will give this a go at the weekend, seeing as my seasonal, organic veg box arrived yesterday adorned with asparagus!

  4. Just gorgeous Shira! Roasted asparagus is one of my favourites and I can’t wait to get my hands on some!

    I’m living the whole “be scared and love the ride” idea right now and I couldn’t be happier. Focusing on the journey is so rewarding especially since I don’t have an end goal in my life right now. All I want is to keep making progress. Turns out focusing on what I’m doing rather than what I have achieved is amazing for the psyche 😉

  5. I made a roasted garlic and artichoke (dairy) Alfredo last week for my birthday dinner. While it was amazingly delicious, I could barely move for a good hour after I ate it! Something like this, with none of the dairy but all of the flavor, just might be the answer to that little problem. It looks heavenly!

    1. Yes, agreed Katie! I love alfredo sauce but find it just too……Heavy. This fits the bill very nicely and while not light…it’s a lovely fill-in when you get the craving 🙂

  6. This is an alfredo I can get into – – cuz it’s loaded w/ green (asparagus!!). All that creamy richness needs it.

    Oh my…your words have me thinking, Shira.

  7. Looks so incredibly creamy! I adore cashew alfredo, it’s remarkably like the real thing, but when you pair it with asparagus, it’s unstoppable! MMmmmm!

  8. This was delicious! Thank you. I’m one of those no-oil vegans and I was able to modify the recipes and it still came out great.

  9. The sauce is AMAZING. I used whole wheat flour (only thing I had) and besides affecting the color a little it worked just as well. I also sprinkled a little nutritional yeast over the top. I could seriously just eat the sauce from the pan…

  10. I made this last night for supper. It was fabulous. I made a couple of changes. Instead of 2.5 cups of water for the sauce, I added 1.5 cups of water and 1 cup of almond milk. (I’m looking for more calcium in my diet) and my local grocery store was out fresh basil but I had basil infused olive oil at home to use up. So I used that. Yummy!! Thanks for the great recipe. 🙂

  11. Thank you sooooo much Shira!!! I had it tonigh and the hole family adored it…
    The best alfredo sauce… I could not believed how creamy the sauce turned out.
    Will be doing it again and again. Great recipe!!!

  12. LOVE this recipe and use it several times a month. It’s hard to find foods for my picky 10 year old, but she also loves this one and will eat it for her lunches. And I agree with the others, it doesn’t leave you all bloated afterward. I’m wondering if you have tried freezing it for later?

  13. Hi! I will try this for dinner. I bought a lovely bunch of asparagus. I don’t have cashews so I will use soy milk or almond… Maybe almond. I’ll let you know. Hugs!!!

  14. I have made this recipe numerous times and my family and friends absolutely love it! This is such a hit among the non-vegans in my life and one of them even asked me for the recipe. I just can’t get over how freakin good this is. Thanks so much for this wonderful recipe!

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