Dijon Asparagus Pasta! Happily chowing down on this all-star spring pasta line up featuring earthy asparagus and tender peas.
Fast, easy, and oh-so-scrumptious, this creamy Dijon Asparagus Pasta is bursting with springtime flavor. Tender pasta coated in a zippy Dijon sauce nestled with tasty asparagus and peas makes for a fantastic week night meal that the whole family will enjoy!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Dijon Asparagus Pasta is the perfect spring pasta dish when you are looking for a pasta dish that puts amazing asparagus to work.
We absolutely love pasta! And we also love asparagus! I could eat asparagus all day long! It’s one of my favorite veggies. It’s the veggie that keeps giving in the garden year after year. Our garden has beautiful asparagus that comes up every spring.
Michael has lovingly tended to our asparagus plants because he knows I love them so much! Thank you Michael!!!
Tips for Success:
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio.
- Cooking the Veggies: Make sure the asparagus (and peas) have reached the desired tenderness.
- Dijon Mustard: Our family was completely divided over how much Dijon mustard to use. Most preferred 1 Tablespoon; however, we did have family members who preferred more. Our suggestion is to start with 1 Tablespoon, then after the dish cooks (but before adding the pasta), taste test and adjust accordingly. Remember the sauce has to coat the pasta so you want to have a zippy sauce, then once it coats the pasta, it mellows out.
- Low Fat Dish Expectations: This dish is designed to be a low-fat dish. It is not going to taste as decadent as a dish that has a higher fat content. It is very delicious, but we want to make sure the reader understands this. If you wish to make it more decadent, give it a generous sprinkle of Vegan Parmesan Cheese.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen, but pasta can get mushy when reheating. For best results, thaw out in the refrigerator the night before.
Pantry Products Used:
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
Kitchen Products Used:
- Large ceramic/enamel lined skillet or similar stockpot with a tight-fitting lid
- Stockpot to cook the pasta
We certainly hope you give this deliciousness a try.Print
Fast, easy, and oh-so-scrumptious, this creamy Dijon Asparagus Pasta is bursting with springtime flavor.
- 1 lb. asparagus, trimmed, cut into thirds
- ¼ cup low-sodium vegetable broth *
- ½ cup water
- 1 Tablespoon dried minced onions
- 1 cup water
- 1 cup low-sodium vegetable broth
- 1 Tablespoon reduced-sodium tamari *
- 1 Tablespoon tahini
- 2 Tablespoons nutritional yeast
- 1 Tablespoon Dijon mustard (+/-)
- 1 Tablespoon distilled white vinegar
- 2 teaspoons cornstarch (or arrowroot powder)
Sauce Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried mustard powder
- ¼ teaspoon dried crushed thyme leaves *
- ¼ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- 1 cup frozen peas, thawed (optional)
- 10 to 12 oz. cooked (GF) farfalle pasta *
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Clean and trim the asparagus, cut the stalks into 3rds or 4ths, then place in a large skillet, add ¼ cup vegetable broth, ½ cup water, and 1 Tablespoon dried minced onion flakes. Stir to combine. Bring to a boil, then immediately lower to a simmer.
- In the meantime, place the Sauce Ingredients and the Sauce Spice/Herb Ingredients into a bowl, whisk to combine. Set aside.
- When the asparagus has just about reached the desired tenderness, add the sauce, turn up the heat. Stir to thicken the sauce, then lower to a simmer. Simmer for several minutes.
- Add the cooked pasta and thawed peas, stir, simmer for several minutes to heat the pasta and peas through.
- Remove from the stove, place a cover over the skillet and allow to sit undisturbed for several minutes to allow the flavors to marry and the pasta to absorb some of the sauce.
- Serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.