This Broccoli Asparagus Pasta is a quick and easy veggie-forward meal. The dish has bright flavor from lemon juice and spring veggies. Use a bean-based pasta for some extra protein and have this dish on the table in 25 minutes!
When I think about spring recipes, asparagus is the first food that comes to mind. You can usually purchase asparagus year round, but asparagus is in season during the spring. So, the late spring months are a great time to enjoy asparagus at their peak.
Broccoli is also still in season during the spring. And broccolini (if you want to use it) is in season during the spring and summer.
So this dish is perfect to make in the springtime and take advantage of the freshest available produce!
That said, you can definitely make this Broccoli Asparagus Pasta anytime.
The entire dish is ready in under 30 minutes. It make a great quick and easy weeknight dinner.
You can use a bean-based pasta for some extra protein or add some easy tofu or tempeh to up the protein content for a full meal.
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Why I love this Broccoli Asparagus Pasta
- Dietary needs - this broccoli asparagus pasta is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also very high in protein and fiber.
- Quick and easy - this dish comes together in about 25 minutes, perfect for weeknight dinner
- Hearty, healthy dinner - with nutritious broccoli and asparagus, plus healthy fats from the tahini sauce, this dish is filled with good stuff. Choose a bean-based pasta for added protein and fiber
- Fresh spring recipe - asparagus and broccoli or broccolini are both in season in the spring. So if you make this during spring, you'll get veggies at peak freshness
Ingredient Notes & Substitutions
- Pasta: I used a bean-based linguine for extra protein in this dish. I recommend using a long pasta like spaghetti or linguine in this dish, especially if you are using broccolini and leaving the asparagus whole like I did
- Yellow Onion
- Broccolini or Broccoli: I used broccolini in this dish. Broccolini a cross between regular broccoli and Chinese broccoli (which is actually a leafy green). Broccolini is long and slim, so visually it looks better with the asparagus. But flavor-wise, you can go with either broccoli or broccolini
- Asparagus: when shopping for asparagus, look for a bunch where the tip of each spear is intact, not smashed or broken
- Garlic
- Lemon Juice: acidity helps bring out flavor. Fresh lemon juice is best!
- Tahini: tahini is a sesame seed paste that has a nice earthy taste. I love how it creates a creamy sauce for the pasta. If you don't like tahini, you could use another nut/seed butter like sunflower seed butter or almond butter
- Salt & Pepper
- Red Pepper Flakes: sprinkle some red pepper flakes on this pasta right before serving. If you're not a fan of spice, feel free to omit
How to make Broccoli Asparagus Pasta
Step 1. Cook pasta according to the package directions. Reserve ¼ cup of the pasta water. Drain and rinse well.
Step 2. In a large skillet, sauté the onion, broccolini, and asparagus for 5-7 minutes, until starting to soften. Cover with a lid to help the veggies cook.
Step 3. Turn off the heat and add the cooked pasta, garlic, lemon juice, tahini, salt, and pepper. Stir to coat the vegetables. Add a splash of pasta water to create a sauce.
Step 4. Serve and season with red pepper flakes. Enjoy!
FAQ & Expert Tips
Broccoli and broccolini are similar in flavor, and can easily be interchanged in most recipes. But they do have a few differences.
Broccoli has a thick stalk and large florets on top. When cooking broccoli, you can eat both the stalk and florets. Just slice off the outer layer of the stalk, which is a bit tougher. Then chop into pieces and throw them in the dish with the florets.
Broccolini has smaller florets and longer stalks than broccoli. It also has some leaves. And, you can eat the entire thing! No need to chop off any tough skin or discard the leaves. Just throw it all in!
I used linguine pasta to complement the length of the asparagus and broccolini.
Longer pasta types like spaghetti or fettuccini will work best in this dish.
Yes! Feel free to add your favorite veggies. Most veggies will cook more quickly than broccoli and asparagus. So just be aware of cook times.
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce.
Recipe Prayer
Thank you God for the nutrients and flavors in this meal. We are grateful that You give us food to nourish our bodies. Amen.
More Vegan Pasta Recipes
Want more plant-based pasta dishes? Here's what you should try next:
Tried this recipe?
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📖 Recipe
Broccoli Asparagus Pasta
Ingredients
- 8 Ounces Spaghetti or Linguine
- 1 Medium Yellow Onion thinly sliced
- 2 Heads Broccolini whole or Broccoli, chopped into florets
- 1 Bunch Asparagus
- 3 Cloves Garlic minced
- ¼ Cup Lemon Juice
- 2 Tablespoons Tahini
- ½ Teaspoon Salt
- ⅛ Teaspoon Pepper
- Red Pepper Flakes
Instructions
- Cook pasta according to the package directions. Reserve ¼ cup of the pasta water. Drain and rinse well.
- In a large skillet, sauté the onion, broccolini, and asparagus for 5-7 minutes, until starting to soften. Cover with a lid to help the veggies cook.
- Turn off the heat and add the cooked pasta, garlic, lemon juice, tahini, salt, and pepper. Stir to coat the vegetables. Add a splash of pasta water to create a sauce.
- Serve and season with red pepper flakes. Enjoy!
Nutrition
Nutrition information is an estimate.
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