Creamy Asparagus Pasta is what I make the second asparagus shows up at a good price in spring. Tender spears get a quick sear in butter and olive oil, then everything simmers together in a light tomato and cream sauce that turns a soft blush pink. It is on the table in 25 minutes and uses one pot and one skillet.
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Creamy Asparagus Pasta with Cherry Tomatoes
This is a spring pasta that does not lean on a long list of ingredients. A spoonful of tomato paste and a handful of halved cherry tomatoes give the cream sauce just enough color and tang, dried thyme keeps it cozy, and the asparagus stays bright and a little crisp because it goes in early and cooks fast.
It comes together quickly enough for a weeknight but looks pretty enough to serve to friends. A big pile of freshly grated Parmesan and some fresh thyme on top is all the finish it needs.
Ingredients
- Asparagus - about 10 ounces, trimmed and cut into 2 inch pieces. Medium thickness spears are ideal here.
- Spaghetti - half a pound. Linguine or bucatini work too, and any short pasta is fine.
- Cherry tomatoes - just a few, halved. They melt down and add little bursts of sweetness.
- Tomato paste - one tablespoon. This is what tints the sauce and gives it a gentle depth.
- Heavy cream - a full cup, 35 percent. It reduces into a silky sauce that coats every strand.
- Red onion and garlic - the aromatic base. Yellow onion or shallot works if that is what you have.
- Butter and olive oil - the pair gives you flavor from the butter and a higher smoke point from the oil for searing the asparagus.
- Dried thyme and Parmesan - thyme in the sauce, freshly grated Parmesan and a little fresh thyme on top.
Julia's Tip
Get the asparagus into the hot pan before anything else and leave it alone for the first couple of minutes. You want a little browning on the spears, which adds a nutty, roasted flavor you cannot get if you keep stirring.
Salt the pasta water like the sea, it is your one chance to season the spaghetti itself. If you want the full breakdown, here is how to boil pasta perfectly.
How To Make Creamy Asparagus Pasta with Cherry Tomatoes - Step By Step Photos
- Bring a large pot of well salted water to a boil and cook the spaghetti until al dente. Scoop out about half a cup of pasta water before draining, then drain.
- While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the asparagus and cook for about 4 minutes, until bright green and just crisp tender with a little color on the edges.
- Add the red onion and garlic and cook for 1 minute more, until fragrant.
- Stir in the halved cherry tomatoes, tomato paste, and dried thyme. Season with salt and pepper and cook for about 2 minutes, until the tomato paste darkens.
- Pour in the heavy cream and reserved pasta water. Bring to a boil, then lower to a gentle simmer. Add the drained spaghetti and toss for about 3 minutes, until heated through and glossy with sauce.
- Taste and adjust the salt and pepper. Serve right away with plenty of freshly grated Parmesan and a scatter of fresh thyme.
If you cannot get enough of this combination, my lemon chicken asparagus pasta is the brighter, protein packed version to try next.
What To Serve With Creamy Asparagus Pasta
- Tomato and Onion Salad
- Strawberry Arugula Salad
- Mediterranean Cucumber Salad
- Crusty garlic bread to mop up the sauce
Tips
- Cut the asparagus evenly. Two inch pieces cook at the same rate and are easy to catch on a fork with the spaghetti.
- Do not skip the reserved pasta water. It is what brings the sauce together and keeps it from getting too thick.
- Keep the sauce at a gentle simmer. A hard boil once the cream is in can make it look broken.
- Grate the Parmesan fresh. It melts into the sauce on contact and tastes far better than the pre grated kind.
- Serve it right away. Cream sauces are at their silkiest straight from the pan and thicken as they sit.
Variations
- Add protein. Grilled chicken, sauteed shrimp, or crispy chickpeas all fit right in.
- Add more vegetables. Peas, baby spinach, or sliced mushrooms stretch it further.
- Make it lighter. Swap half the cream for whole milk or use half and half. The sauce will be thinner but still creamy.
- Add heat. A pinch of red pepper flakes with the garlic gives it a gentle warmth.
- Make it gluten free. Use your favorite gluten free spaghetti and reserve a little extra cooking water.
Can I Use Frozen Asparagus?
Fresh is best for texture, but frozen works. Do not thaw it first. Add it straight to the hot pan and cook a minute or two longer, then pour off any water it releases before adding the onion and garlic.
How Do I Keep The Cream Sauce From Curdling?
Use full fat heavy cream, bring it just to a boil and then drop it to a simmer, and add a splash of starchy pasta water. The tomato paste is mild enough here that it will not split the sauce as long as the heat stays gentle.
How To Store Creamy Asparagus Pasta
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Warm gently over low heat with a splash of cream or water, stirring until the sauce loosens.
- To Freeze. Not recommended. Cream sauces separate when thawed, so this is best made fresh.
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Before You Head Out
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Recipe Card
Creamy Asparagus Pasta with Cherry Tomatoes
Ingredients
Equipment
Method
- Bring a large pot of well salted water to a boil. Cook the spaghetti until al dente. Before draining, scoop out about half a cup of the starchy pasta water and set it aside, then drain the pasta.½ pound spaghetti
- While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the asparagus and cook for about 4 minutes, until bright green and just crisp tender with a little color on the edges.1 tablespoon butter, 1 tablespoon olive oil, 10 ounces asparagus
- Add the red onion and garlic and cook for 1 minute more, until fragrant and softened.⅓ cup red onion, 2 cloves garlic
- Stir in the halved cherry tomatoes, tomato paste, and dried thyme. Season with salt and pepper and cook for about 2 minutes, letting the tomato paste darken slightly and lose its raw edge.4 cherry tomatoes, 1 tablespoon tomato paste, ½ teaspoon dried thyme, salt
- Pour in the heavy cream and the reserved pasta water. Bring the sauce to a boil, then lower the heat to a gentle simmer. Add the drained spaghetti and toss everything together for about 3 minutes, until the pasta is heated through and glossy with sauce.1 cup heavy cream, ½ pound spaghetti
- Taste and adjust the salt and pepper. Serve right away, topped with plenty of freshly grated Parmesan and a scatter of fresh thyme.salt, Parmesan, fresh thyme
Nutrition
Notes
- Do not overcook the asparagus: About 4 minutes in the pan keeps it bright and a little crisp. Thin spears need a minute less, thick ones a minute more.
- Reserve pasta water before draining: The starchy splash loosens the cream sauce and helps it cling to the spaghetti.
- Cook the tomato paste: Give it a minute or two in the hot pan before the cream goes in so it turns deep red and loses any tinny taste.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of cream or water. Freezing is not recommended, since cream sauces separate when thawed.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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