Asparagus pasta with peas and onion sauce

Flavorful spring asparagus pasta recipe! This vegetarian pasta with peas and onion sauce is simple yet rich with flavor.

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Hi, Rhubarbarians! Let's celebrate the beauty of seasonal spring ingredients. This is a vibrant, green asparagus pasta recipe that truly captures the essence of this delightful season.

This one showcases two springtime delights: asparagus and peas. Tender, crunchy asparagus spears and sweet peas are paired with a rich caramelized onion sauce and pasta, creating a mega flavorful dish.

Why you'll love this

Whether you're vegetarian or simply looking to eat more meatless meals, this pasta will knock your socks off!

• Fresh ingredients: With tender asparagus and sweet peas taking center stage, this dish is a celebration of vibrant, seasonal ingredients.
• Flavorful Onion Sauce: This sauce is the secret weapon that takes this dish to a whole new level. With its rich, velvety texture and deep, savory flavors, the sauce beautifully coats the pasta, asparagus, and peas.
• Family friendly: This asparagus pasta with peas is a great dish to gather friends and family around the table. Its vibrant colors and inviting flavors make it a crowd-pleaser. Even the kiddos love this one!

Let's be real: the real star of this dish is the caramelized onion sauce! It's just so rich and flavorful, but not heavy at all. I use this same sauce regularly. This cheese tortellini with onion sauce is a fave!

More vegetarian dinner recipes to try:

Ingredients and equipment

Here's everything you need to make this asparagus pasta dish at home! Full ingredient amounts with instructions are listed in the recipe card at the bottom of this article

Ingredients:

• Butter, olive oil, and sugar: for caramelizing the onions.
• Onions: for the onion sauce.
• Water: for cooking the pasta.
• Fresh asparagus and peas: the veggies in the pasta.
• Sherry cooking wine: for the sauce.
• Pasta noodles: I like fresh egg noodles best for this dish.
• Parmesan cheese: freshly grated is best!
• Salt and pepper: for seasoning.

Equipment:

• Stove top or cook top: for cooking.
• Skillet: I like cast iron best for caramelizing onions.
• Measuring spoons: for measuring ingredients.
• Sharp knife and cutting board: for slicing the onions and chopping ingredients.
• Stirring utensil: I like metal tongs for cast iron or a silicone spoonula for non-stick skillets.
• Large pot: to cook the noodles.
• Colander: for straining the pasta.
• Cheese grater: for grating the parmesan.
• Measuring cups: for measuring ingredients.

Hint hint nudge nudge: this asparagus soup is my all-time favorite spring soup!

When is asparagus season? Look for locally grown asparagus in the United States from March to June, with April being the peak month.

Learn more about asparagus here

Step by step instructions

Here is a visual guide to making this pasta perfectly at home! Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article

• Start by melting the butter in a skillet.

• Add the sugar and the onions.

• Cook the onions until they are caramelized and jammy.

• Add the asparagus.

• Cook until the asparagus is soft but still al dente.
• Add the peas and the sherry.

• Toss everything together.

• Add the noodles.

• Toss everything together.

• Add the parmesan cheese.

• Toss again and serve.

Serving suggestions

This pasta is very versatile and can easily be adapted to your liking. Here are a few serving suggestions to inspire you:

• Keep it simple: I love this as a family dinner just the way it is. Loaded with veggies and very filling.
• Make it fresh and zesty: squeeze some fresh lemon juice over the pasta just before serving to add a burst of freshness. Top with some fresh herbs like basil or parsley.
• Add protein: Add a protein of your choice on the side or tossed into the pasta. Toasted nuts, white beans, or crispy tofu are great options.
• Add texture: crunchy toppings like toasted breadcrumbs or toasted pine nuts would be fabulous!

Side dishes to serve with asparagus pasta:

• Olive rosemary focaccia bread
• Lemon rosemary sauteed chickpeas on top
• Instant Pot artichokes

Recipe tips and substitutions

• Try to find thin asparagus spears. They cook quickly and pair well with the long pasta noodles.
• Reserve some of the starchy pasta cooking water before draining. This can be used to adjust the consistency of the onion sauce if needed. Add a splash of the water at a time until you reach your desired sauce thickness.
• Experiment with different herbs and spices to customize the flavors. Fresh herbs like parsley, basil, or dill can add a burst of freshness, while spices like red pepper flakes or a pinch of nutmeg can bring some warmth and complexity to the dish.
• If you prefer a creamier sauce, you can add a splash of heavy cream or a dollop of Greek yogurt to the onion sauce.
• You can use frozen asparagus if that's all you have. Thaw and be sure to pat dry.
• Frozen peas are a great substitute for fresh English peas!
• If you're not a fan of sherry cooking wine, you can substitute it with white wine or vegetable broth. Although, I highly recommend you try this with the sherry!
• Looking for a vegan version? Swap out the butter with vegan butter or olive oil, and use plant-based Parmesan cheese or nutritional yeast as a substitute for the Parmesan cheese.

Storing and freezing

Storing: Allow the pasta to cool and then transfer the leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in a skillet or in the microwave, adding a splash of water or olive oil to refresh the flavors.

Freezing: Allow the pasta to cool completely and then transfer to an airtight, freezer safe container. Store in the freezer for up to 2-3 months. Reheat in a skillet or in the microwave, adding a splash of water or olive oil to refresh the flavors. Note: the texture may be very soft after reheating from frozen.

FAQs

More vegetarian pasta recipes to try:

• Lemony green olive pasta
• Caprese pesto pasta salad
• Cheese tortellini with caramelized onion sauce
• Pasta with fresh tomato sauce
• Italian tortellini salad

If you like caramelized onions, give these quick blackened onions a try!

Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

Recipe

Asparagus pasta with peas and onion sauce

Trish Bozeman

Flavorful spring asparagus pasta recipe! This vegetarian pasta with peas and onion sauce is simple yet rich with flavor.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course dinner, Main Course, pasta

Cuisine American, Italian

Servings 6 servings

Calories 518 kcal

Ingredients

  

1x2x3x

• 6 Tablespoons salted butter
• 4 Tablespoons olive oil
• 3 large sweet yellow onions peeled and cut into ¼" slices
• 1 Tablespoon sugar
• 1 pound thin fresh asparagus tough ends removed
• 10 ounces fresh English peas
• ⅓ cup sherry cooking wine
• 10 ounces fresh egg pasta noodles like fettuccine or linguine
• ½ cup freshly grated parmesan cheese plus more for serving
• Salt and pepper

Instructions

 

• Heat butter and oil in a large cast iron skillet over medium heat. Add onion and sugar and stir to combine. Cook for about 5 minutes, until onions are just starting to brown. Give a good stir and reduce heat to medium low. Continue to cook until onions are brown and caramelized, about an hour, stirring every 10 minutes. Be patient here! You want those onions to be brown and rich with flavor!*
  6 Tablespoons salted butter, 4 Tablespoons olive oil, 3 large sweet yellow onions, 1 Tablespoon sugar
• Meanwhile, cook the pasta according to package directions, and prepare your vegetables and grate your cheese.
  10 ounces fresh egg pasta noodles
• When onions are caramelized, stir in the asparagus and cook until al dente, about 5 minutes.
  1 pound thin fresh asparagus
• Add the peas and the sherry, and cook for another 2 minutes, then toss in the cooked pasta. When well combined, add cheese and toss until cheese is melted and pasta is well coated with onion sauce.
  10 ounces fresh English peas, ⅓ cup sherry cooking wine, ½ cup freshly grated parmesan cheese
• Season well with salt and pepper.
  Salt and pepper
• Serve with extra freshly grated parmesan cheese

Notes

• Try to find thin asparagus spears. They cook quickly and pair well with the long pasta noodles.
• Reserve some of the starchy pasta cooking water before draining. This can be used to adjust the consistency of the onion sauce if needed. Add a splash of the water at a time until you reach your desired sauce thickness.
• Experiment with different herbs and spices to customize the flavors. Fresh herbs like parsley, basil, or dill can add a burst of freshness, while spices like red pepper flakes or a pinch of nutmeg can bring some warmth and complexity to the dish.
• If you prefer a creamier sauce, you can add a splash of heavy cream or a dollop of Greek yogurt to the onion sauce.
• You can use frozen asparagus if that's all you have. Thaw and be sure to pat dry.
• Frozen peas are a great substitute for fresh English peas!
• If you're not a fan of sherry cooking wine, you can substitute it with white wine or vegetable broth. Although, I highly recommend you try this with the sherry!
• Looking for a vegan version? Swap out the butter with vegan butter or olive oil, and use plant-based Parmesan cheese or nutritional yeast as a substitute for the Parmesan cheese.

Nutrition

Calories: 518kcalCarbohydrates: 61gProtein: 14gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 37mgSodium: 257mgPotassium: 599mgFiber: 7gSugar: 16gVitamin A: 1357IUVitamin C: 31mgCalcium: 151mgIron: 3mg

Keyword asparagus, buffalo chickpeas, caramelized onions, vegetarian

Tried this recipe?Let us know how it was!

*If you need help determining when your onions are fully caramelized, watch this video, but do not remove the excess liquid. This is the sauce!

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