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.

Course dinner, Main Course, pasta

Cuisine American, Italian

Keyword asparagus, buffalo chickpeas, caramelized onions, vegetarian

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings servings

Calories 518kcal

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

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.

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.