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Bowl of creamy dill farfalle pasta with peas and asparagus.
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5 from 2 votes

Creamy Vegan Dill Pasta with Peas & Asparagus

This vegan dill pasta is served with peas and asparagus, and smothered in a heavenly, rich and creamy sauce that you'd never guess was dairy-free. This easy dinner is incredibly comforting and loaded with flavor!
Prep Time15 minutes
Cook Time7 minutes
Soaking Time4 hours
Total Time4 hours 22 minutes
Course: Entree, Main
Cuisine: American
Servings: 4
Calories: 622kcal
Author: Alissa Saenz

Ingredients

  • 12 ounces dried farfalle pasta, or pasta shape of choice
  • 1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
  • 1 cup vegetable broth
  • ½ cup unflavored and unsweetened vegan yogurt
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons salt, plus more to taste
  • ½ cup chopped fresh dill
  • 2 tablespoons olive oil
  • ½ pound fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 1 cup frozen peas, thawed
  • Black pepper, to taste
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil, then add the pasta. Boil the pasta until al dente, then drain it into a colander, reserving about a half cup of the pasta cooking water. You can proceed to the next step while your water heats up and while your pasta cooks.
  • Place the cashews, broth, yogurt, lemon juice, and 1 ½ teaspoons of salt into a blender. Blend the ingredients to a smooth liquid. Add the dill and briefly blend again, just until the dill is finely chopped. Set this aside.
  • Coat the bottom of a large skillet with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the asparagus. Cook the asparagus for about three minutes, stirring occasionally, until the pieces are bright green and tender-crisp.
  • Push the asparagus to the side and add the garlic to the skillet. Sauté the garlic while stirring constantly until it becomes very fragrant, about one minute.
  • Add the cooked pasta to the skillet (Note 1), then add the cashew mixture. Cook the pasta in the sauce for one to two minutes, until everything is very hot. Thin the sauce with the reserved pasta water if it gets too thick.
  • Stir in the peas, then remove the skillet from heat. Season the pasta with additional salt and black pepper to taste.
  • Serve.

Notes

  1. If your pasta isn't done cooking yet, simply remove the skillet from heat. Stir the garlic and asparagus until the skillet cools down a bit. Once the pasta is finished you can place the skillet back over medium heat and resume cooking.

Nutrition

Calories: 622kcal | Carbohydrates: 85g | Protein: 21g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 1126mg | Potassium: 657mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1285IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 5mg