Creamy Asparagus Pasta (One Pan)

I make this every spring the moment good asparagus shows up at the market, and it never disappoints. What I love most is that the pasta cooks directly in the broth and milk, so the sauce builds itself while you wait.

The sun-dried tomatoes melt into everything and add this deep, savory sweetness that you just don't get from a simple lemon pasta. Like my chicken piccata pasta, it feeds a crowd and it genuinely tastes like something you'd order at a restaurant!

Why You Will Love This Recipe

• True one-pan cooking. The pasta cooks right in the sauce, no second pot or draining needed
• Sun-dried tomatoes set it apart. They melt into the sauce and add a bold, savory depth that makes this more than a basic spring pasta
• Perfectly textured asparagus, every time. Searing the asparagus first and folding it in at the end keeps it tender with a little bite, never mushy
• Vegetarian and family-friendly. It's hearty enough to please everyone at the table, with easy options to add protein if you need it. This creamy dried porcini pasta is just as good!

Ingredients

• Fresh Asparagus: Go for thick spears, as the thin ones will turn mushy. Snap off the woody ends where they naturally give, then cut on a bias into equal pieces.
• Sun-Dried Tomatoes: Use jarred, oil-packed (Trader Joe's are great). Finely dice them so they melt into the sauce, and don't skip the oil; it's full of flavor. Avoid dry-packed because they tend to be chewier. I also use them to make my homemade sun-dried tomato pesto.
• White Wine: Choose a dry white you'd drink. it doesn't need to be expensive but it should be drinkable. Pinot Grigio, Sauvignon Blanc, or Chardonnay all work. Dry Vermouth is a great swap if that's what you have on hand.
• Pasta: I love a classic rotini for this recipe, but any short shape pasta will work such as rotini, penne, bow tie pasta, elbows, or shells. Just stay away from pasta with excessively long cooking times. We're looking for a pasta with a box instruction of about a 10-12 minute standard cooking time for al dente.
• Heavy Cream: Stirred in at the very end, it transforms the starchy cooking liquid into a rich, velvety sauce that clings to every piece of pasta, just like in my Alfredo pasta with cream cheese.
• Parmesan Cheese: Adds a salty, nutty depth that ties the whole sauce together. Stir it in off the heat so it melts smoothly rather than clumping, and keep extra on the table for serving.

See the recipe card at the end for the full list of ingredients with the quantities.

Variations

• Skip the sun-dried tomatoes. Use a tablespoon of tomato paste to add a robust tomato flavor and depth to the asparagus pasta sauce, while a cup of halved cherry tomatoes add pops of tomato to the dish.
• Add some brightness. Add a squeeze of fresh lemon juice and/or lemon zest at the end for a bright flavor enhancement! I use this same method in my sauteed broccolini recipe to add flavor!
• Add nuts. Stir in some toasted pine nuts or walnuts just before serving.
• Alcohol-free: If you prefer to skip the wine, replace ot with more chicken or vegetable broth instead.
• Want to add protein? This pasta is plenty satisfying on its own, but it pairs beautifully with a few easy additions. Stir in some sliced grilled chicken or sautéed shrimp right before serving, or brown some Italian sausage in the pan before cooking the asparagus and let it flavor the whole dish from the start. For more hearty pasta recipes, try this andouille sausage pasta!
• Gluten-free: I like to use chickpea pasta. Not only is it gluten-free, but it also adds protein and holds up well in this recipe.
• Dairy-free: Swap the half and half for canned coconut cream and use your favorite unsweetened dairy milk. Then use nutritional yeast or your favorite non-dairy cheese in place of the Parmesan cheese for a similar flavor.

How to Make Asparagus Pasta

1. Step 1: Heat the oil in a large skillet over medium heat. Add the asparagus, season with salt and pepper, and cook 8–10 minutes, stirring occasionally, until slightly softened and lightly browned. When ready, set it aside on a plate.

2. Step 2: Add the butter to the pan. When it's melted, add the sliced garlic, crushed red pepper flakes, dried basil, and sun-dried tomatoes. Stir and cook 1 minute, just until fragrant.
   

3. Step 3: Add the white wine to the pan and stir it into the cooked garlic and tomatoes.

4. Step 4: Cook until most of the wine evaporates, about 3-5 minutes. Don't rush this step, as under-reduced wine is the #1 cause of a broken sauce.

5. Step 5: Add the vegetable stock, milk, and dry pasta to the pan, and stir to combine. Turn the heat to high and bring to a boil. Once it boils, reduce the heat to medium-low, cover the pan with a lid, and cook 12-14 minutes, until pasta is cooked through to al dente, and sauce is thickened. Be sure to stir a little bit every once in a while so the milk incorporates well into the sauce.

6. Step 6: Add the heavy cream and stir it into the pasta.

7. Step 7: Stir in the grated Parmesan cheese and reserved cooked asparagus. 

8. Step 8: Season the pasta with additional salt and pepper, if desired. Transfer to a large bowl and serve. It's great with slices of toasted garlic bread or a simple butter lettuce salad.

Asparagus Pasta Recipe FAQs

Serving Suggestions

For a special occasion or dinner for guests, enjoy a simple starter like this grilled octopus salad or tomato and burrata salad to kick off the meal. Then end it with bowls of watermelon sorbet.

For an easy weeknight dinner, a simple watermelon avocado salad and some fresh crusty bread.

If you tried this Asparagus Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!