Vegan Strawberry Pasta with Asparagus

Anastasia

4 years ago

Apparently, strawberry pasta is a thing in Italy. I love strawberries and I like to put fruits in savory dishes. I am so happy to veganize this gorgeous recipe and to share with you my vegan strawberry pasta.

This sauce is very unusual and it makes your tastebuds so curious that you can’t stop eating it. It is creamy but light and essentially summery. Also, it goes amazingly well with crunchy asparagus.

Don’t like pasta? Try it as an oil-free salad dressing for an epic salad experience.

Start with cooking pasta of your choice according to the package instructions.

Bring a pot of water to a boil. Prepare an ice bath on a side. Trim the tough ends of asparagus and then roughly chop it into 2-inch pieces. Blanch asparagus for 30 seconds, take it out and drop into the ice bath. Wait for a minute and then drain it.

Blend all ingredients for the sauce in a high speed blender until smooth. Pour into a small saucepan and gently heat it up if needed.

Heat olive oil in a skillet over medium heat. Throw in a clove of garlic and fry it until golden. Discard the garlic.

Drain the pasta and add it into the skillet along with asparagus. Stir everything so the pasta is coated in oil and switch off the heat.

Serve with generous amount of sauce on top and garnish with mint leaves.

If you liked this recipe, try my Oil-Free Raspberry Salad Dressing and Sesame-Coconut Crusted Tofu Salad. You can use this sauce in a tofu salad as well.

Vegan Strawberry Pasta with Asparagus

Light and creamy vegan strawberry pasta with asparagus.

Author: Anastasia
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 minutes
Yield: 2
Category: Main course
Cuisine: Italian, Vegan

Ingredients

200g pasta (linguine or tagliatelle)
150g asparagus
1 garlic clove, peeled

For the sauce:

150g strawberries (about 1 1/2 C)
1/4 C cashews (soaked for 4-6 hours)
zest of 1/2 lemon
2 tbsp nutritional yeast
1/8 tsp garlic powder
1/8 tsp onion powder
2 tbsp plant milk
1 tsp white wine vinegar
salt and black pepper to taste

olive oil for cooking
mint leaves for garnishing

Instructions

Cook pasta of your choice according to the package instructions.
Bring a pot of water to a boil. Prepare an ice bath on a side. Trim the tough ends of asparagus and then roughly chop it into 2-inch pieces. Blanch asparagus for 30 seconds, take it out and drop into the ice bath. Wait for a minute and then drain it.
Blend all ingredients for the sauce in a high speed blender until smooth. Pour into a small saucepan and gently heat it up if needed.
Heat olive oil in a skillet over medium heat. Throw in a clove of garlic and fry it until golden. Discard the garlic.
Drain the pasta and add it into the skillet along with asparagus. Stir everything so the pasta is coated in oil and switch off the heat.
Serve with generous amount of sauce on top and garnish with mint leaves.