This fresh, light and easy asparagus pea pasta without cream gets ready in under 30 mins. This comforting dish is perfect for a spring dinner, midweek meals or to serve guests in gatherings.
This spring pasta is made with tender asparagus and peas. The best part is that it doesn’t use any cream making it a lighther and healthier option. I used cheddar cheese and pasta water to create the creamy base instead of Parmesan, as it contains animal rennet.
The key to this recipe is cheddar, combined with starch from pasta water it makes pasta creamy and coats every piece of pasta without any heaviness.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Pasta: I used radiatori pasta, but you could use any pasta that you have on hand. Check the ‘variations and substitutions’ section below for alternative options.
Vegetables: Onion, garlic, asparagus and peas.
Spices and Herbs: Dried basil, oregano, chilli flakes and salt.
Oil: I used olive oil for the authentic taste and flavour.
Cheese: I used grated cheddar cheese, check ‘variations and substitutions’ for other options.
How To Make Asparagus Pea Pasta With Cheddar
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: Bring a pot of salted water to a rolling boil.
Step 2: Add pasta and cook until al dente.
Step 3: Reserve a cup of pasta water and set it aside.
Step 4: Prep vegetables while pasta cooks. Once pasta is done, drain water and set it aside.
Step 5: Heat oil in a pan or skillet.
Step 6: Saute onion and garlic
Step 7: Now add asparagus and cook until tender.
Step 8: Stir in peas, spices and herbs.
Step 9: Add reserved pasta water, cooked pasta, cheese and mix until everything is well combined.
Enjoy delicious spring pasta with asparagus and peas on its own or with sides such as mango avocado salad,
Variations and Substitutions
Pasta Shapes: Try different pasta shapes like cavatappi/spirali, rotini, fusilli, or penne that have nooks and crannies to help hold onto the sauce.
Herbs: You can substitute dried herbs with fresh ones such as parsley or basil.
Spices: Chilli flakes can be substituted with freshly cracked pepper.
Vegan: For vegan version, replace cheddar cheese with plant based cheese.
Storage
Asparagus pea pasta tastes best when freshly prepared. However, you can store leftover pasta in an airtight container in the fridge for up to 3 days.
Reheat: Add a splash of water to loosen the sauce and warm it in the microwave or stovetop.
Tips and Tricks
Asparagus: Cut it into small bite size pieces and cook just until it is tender while still slightly crunchy and bright green.
Cheese: Switch the heat off and stir in cheese to avoid greasiness.
Don’t Overcook: Refer the package instructions for cooking time and cook pasta until it is just al dente.
Stir: Reduce heat to lowest setting, remove the lid and stir while cooking asparagus to prevent it from sticking to the base of the pan.
FAQ
Medium cheddar is best as it imparts sharp flavour and melts smoothly.
Cheddar cheese splits if added at high heat. Always switch the heat off and stir in cheese.
Yes, Starch from reserved pasta water combined with cheese results in creamy sauce.
Asparagus Pea Pasta Without Cream
Equipment
- 1 Steel pot
- 1 Skillet/Steel Pan
- 1 Spoon
- 1 Cup
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 230 g (or) 2 Cups radiatori pasta
- water to cook pasta
- 2 teaspoons olive oil
- 1 medium onion peel and chop
- 2 cloves garlic peel and chop finely/mince
- 200 g (or) 1.5 cups asparagus wash, trim and chop into 0.5 inch pieces.
- 95 g (or) ½ cup frozen peas thaw
- 1 teaspoon oregano
- 1 teaspoon dried basil
- salt as required
- 1 teaspoon red chilli flakes
- 50 g (or) ⅓ cup medium cheddar cheese grated
Instructions
- Bring a pot of salted water to a rolling boil.water
- Add 230 g (or) 2 Cups radiatori pasta and cook until al dente as per instructions on the packet.230 g (or) 2 Cups radiatori pasta
- Reserve a cup of pasta water.
- Prep vegetables while pasta cooks. Once pasta is done, drain and set it aside.
- Heat 2 teaspoons olive oil in a pan or skillet over medium heat.2 teaspoons olive oil
- Add chopped 1 medium onion, 2 cloves garlic and saute for 3-4 minutes until onion turns soft and translucent.1 medium onion, 2 cloves garlic
- Now add 200 g (or) 1.5 cups asparagus, reduce the heat, cover the pan with a lid and cook for 3-4 minutes until tender.200 g (or) 1.5 cups asparagus
- Take the lid off the pan, stir in thawed 95 g (or) ½ cup frozen peas, 1 teaspoon dried basil, 1 teaspoon oregano, salt and 1 teaspoon red chilli flakess.95 g (or) ½ cup frozen peas, 1 teaspoon oregano, 1 teaspoon dried basil, 1 teaspoon red chilli flakes
- Pour saved pasta water, cooked pasta, 50 g (or) ⅓ cup medium cheddar cheese and mix until everything is well combined.50 g (or) ⅓ cup medium cheddar cheese
- Enjoy delicious pasta with asparagus and peas.
Notes
Nutrition
More Pasta Recipes
KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
