Fancy something fresh and easy for dinner? This asparagus pasta is packed with springtime vibes. Tossed in a creamy tarragon sauce and topped with grilled asparagus, this is the kind of quick, no-fuss meal that feels a bit special without any hard work.
Fresh & Creamy Asparagus Pasta – A Light Springtime Favourite
Ready in just 20 minutes, this creamy asparagus pasta is the kind of dish that feels fancy but couldn’t be easier to make.
The pasta is tossed in a rich tarragon cream sauce, and topped with lightly grilled asparagus. Parmesan-style cheese adds a lovely hit of umami that ties it all together. The perfect mix of indulgence and freshness.
This recipe comes together in no time. I make the sauce first, then while the pasta is cooking, I grill the asparagus in olive oil.
Tarragon is one of my favourite herbs and I love using it in dressings and sauces. Here it is paired with parsley, white wine, cream, garlic, and lemon to completement the asparagus.
This asparagus pasta is perfect for lunch or dinner and can be enjoyed with a crisp white wine like Sauvignon Blanc or Pinot Grigio. Delicious, served with a side or garlic bread.
For something a bit different but equally delicious, try my Tortellini Pasta Salad.
🌱 MAKE IT VEGAN : You can easily make this asparagus pasta vegan by swapping the cream and Parmesan-style cheese for plant-based alternatives such as my cashew Parmesan cheese.
Why You’ll Love This Recipe
- Ready in 20 minutes: Quick enough for busy weeknights, yet elegant enough to impress.
- Creamy and fresh: A rich sophisticated tarragon cream sauce is paired with comforting pasta and simply grilled asparagus.
- Versatile for any occasion: Lovely for lunch or dinner, whether midweek or when entertaining.
- Easily made vegan: Swap in dairy-free cream and a plant-based Parmesan for a delicious vegan version. 🌱
Other Asparagus Recipes To Try
- Air Fryer Asparagus Recipe (with Hazelnut Gremolata)
- Grilled Asparagus Salad Recipe
- Vegan Asparagus Mimosa
- Asparagus & Pea Quiche With A Quinoa Crust
- Asparagus Tatin
Watch How To Make This Asparagus Pasta
How To Make This Asparagus Pasta
Ingredients
To make this asparagus pasta you will need:
- dry tagliatelle
- asparagus
- olive oil
- garlic
- parmesan-style cheese
- onion
- cornflour
- dry white wine
- cream of choice
- dry tarragon
- dry parsley
- lemon (zest and juice)
- salt and pepper
Step 1: Make The Sauce
In a saucepan, fry the onion gently in olive oil until soft and golden, about 6 minutes.
Stir in the cornflour and garlic and cook for 30 seconds or so. Stir in the wine and cook until reduced by half. Stir in the cream, tarragon, parsley, and lemon zest.
Cook for a few minutes until it starts to thicken. Season to taste with lemon juice, salt, and pepper. Set aside.
Step 2: Cook The Pasta
In the meantime, cook the pasta in salted water according to packet instructions.
Step 3: Fry The Asparagus
Remove the woody tips of the asparagus, slice the thicker stalks in half length wise, then cut them into thirds. Heat 2 Tbsp olive oil in a large frying pan. Add the asparagus and garlic and fry 3 to 4 minutes until the asparagus are charred and tender. Season to taste with salt and pepper. Set aside.
Step 4: Mix and Serve The Asparagus Pasta
When the pasta is cooked, drain well, and return to the saucepan. Mix in the sauce and parmesan with the pasta. Reheat until warm.
Serve the pasta straight away, topped with asparagus and some extra parmesan-style cheese if desired.
Make-Ahead and Storage Tips
Make-Ahead Tips
You can make the sauce ahead and keep it refrigerated in an airtight container for up to a day. Make sure to reheat it gently before adding it to the pasta. You can adjust the thickness by adding a bit more cream.
Storage Tips
This asparagus pasta is best eaten on the day. If you have any leftover, they can be kept in the fridge in an airtight container for up to 2 days.
To reheat, place in the microwave for a minute or so, or reheat gently in a pan. If the sauce has thickened, you can add a bit more cream to loosen it up.
I hope you enjoy this asparagus pasta recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Asparagus Pasta
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g dry tagliatelle
- 300 g asparagus
- 2 Tbsp olive oil
- 1 clove garlic grated
- 50 g grated parmesan-style cheese plus extra for serving
FOR THE SAUCE
- 2 Tbsp olive oil
- 1 small onion finely diced
- 1 Tbsp cornflour
- 1 garlic clove grated
- 125 ml dry white wine
- 250 ml cream of choice
- 1 tsp dry tarragon
- 1 tsp dry parsley
- 1 lemon zest
- lemon juice to taste
- salt and pepper
Instructions
- Make the sauce: In a saucepan, fry the onion gently in olive oil until soft and golden, about 6 minutes.2 Tbsp olive oil, 1 small onion
- Stir in the cornflour and garlic and cook for 30 seconds or so.1 Tbsp cornflour, 1 garlic clove
- Stir in the wine and cook until reduced by half.125 ml dry white wine
- Stir in the cream, tarragon, parsley, and lemon zest.250 ml cream of choice, 1 tsp dry tarragon, 1 tsp dry parsley, 1 lemon zest
- Cook for a few minutes until it starts to thicken. Season to taste with lemon juice, salt, and pepper. Set aside.lemon juice, salt and pepper
- In the meantime, cook the pasta in salted water according to packet instructions.250 g dry tagliatelle
- In the meantime, prepare the asparagus: Remove the woody tips of the asparagus, slice the thicker stalks in half length wise, then cut them into thirds.300 g asparagus
- Heat 2 Tbsp olive oil in a large frying pan. Add the asparagus and garlic and fry 3 to 4 minutes until the asparagus are charred and tender. Season to taste with salt and pepper. Set aside.2 Tbsp olive oil, 1 clove garlic
- When the pasta is cooked, drain well, and return to the saucepan.
- Mix in the sauce and parmesan with the pasta. Reheat until warm.50 g grated parmesan-style cheese
- Serve the pasta straight away, topped with asparagus and some extra parmesan-style cheese if desired.
Video
Nutrition
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