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.
PrintVegan Strawberry Pasta with Asparagus
Light and creamy vegan strawberry pasta with asparagus.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Italian, Vegan
Ingredients
Scale
- 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.
Nutrition
- Calories: 483
- Sugar: 7.9g
- Sodium: 309mg
- Fat: 14.5g
- Saturated Fat: 2.7g
- Carbohydrates: 72.5g
- Fiber: 6.8g
- Protein: 18.7g
- Cholesterol: 0mg
Hi Anastasia, This is absolutely gorgeous, Wow! It just screams Valentine’s Day and the color of the sauce is just beautiful!! Well, I already know what I’m making for my valentine😋
I do have one question, is there a way to make this nut free?
Thanks so much!! Can’t wait to try this!! Yum!
Thank you, Alison!
You can try to make it with sunflower seeds, but I’m afraid it might mess up the color of the sauce. Also you can try store-bought vegan cream (I think oat cream would work perfectly). Add as much as you need until you reach the desired consistency. Coconut milk could potentially work as well, if it doesn’t have strong flavor. I hope it helps!
bro this shit is ass