Spring Cavatelli with Asparagus & Lemon
GETTING READY FOR COOKING
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Servings: 2-3 Dietary Info: Vegan, Dairy-Free, Nut-Free
A light and vibrant vegan pasta dish, this cavatelli with asparagus celebrates the fresh flavors of spring. Tender asparagus and sautéed onions are brightened with garlic, lemon juice, and a hint of dried mint, then tossed with al dente cavatelli. A touch of nutritional yeast adds a subtle, cheesy note, while reserved pasta water creates a silky, cohesive sauce. Finished with freshly ground black pepper, this simple yet flavorful dish comes together quickly and is perfect for a wholesome weeknight dinner.
Why You’ll Love This Recipe:
✔ Vibrant & Fresh – Celebrates the bright, clean flavors of spring asparagus and lemon.
✔ Quick & Wholesome – A satisfying, nutrient-packed meal ready in under 30 minutes.
✔ Creamy Without Cream – Nutritional yeast and starchy pasta water create a luscious, silky sauce.
✔ Simple Pantry Flavors – Elevated with just a few key ingredients like dried mint and fresh garlic.
This Recipe is Ideal for
✔ A quick, elegant weeknight dinner
✔ Celebrating spring and early summer asparagus season
✔ A light yet satisfying pasta that doesn’t feel heavy
✔ Cooking for varied diets (naturally vegan and easily adaptable)
Dietary Adaptations
✔ Naturally vegan, dairy-free, and nut-free.
✔ Gluten-free: Use your favorite certified gluten-free pasta.
✔ Oil-free: Sauté the vegetables in a few tablespoons of vegetable broth or water.
✔ Add protein: Stir in a can of drained white beans or chickpeas with the asparagus.
More Key Details
Pasta Water is Liquid Gold: Don’t forget to reserve a cup of the starchy water before draining your pasta. This magical liquid helps the sauce cling to the cavatelli, thickening it naturally and creating a restaurant-quality, silky finish. Add it gradually until you reach the perfect consistency.
The Power of Dried Mint: While fresh herbs are often preferred, dried mint is a classic in many Mediterranean dishes and brings a uniquely concentrated, earthy-sweet flavor that perfectly complements the bright lemon and fresh asparagus. If using fresh mint, add it at the very end as a garnish.
Al Dente is Essential: Be sure to cook your cavatelli to al dente—it should still have a slight bite to it. It will continue to cook for a minute when tossed in the hot skillet with the vegetables and sauce, so undercooking it slightly in the boiling water prevents mushy pasta.
Nutritional Yeast for Umami: This is your flavor secret weapon. Nutritional yeast adds a savory, subtly cheesy depth that makes the dish taste rich and complex without any dairy. For best results, stir it in off the heat to maintain its nutritional benefits and prevent clumping.
Let`s start with the process
1. Cook the Pasta
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Pour in 2 tbsp soy sauce, 1 tbsp hoisin, 1 tsp rice vinegar, and 1 tsp maple syrup. Stir well.
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If too thick, add 1-2 tbsp water to loosen.
2. Prep the Vegetables
While the pasta water comes to a boil, cut the asparagus into 1-inch pieces. Finely chop the onion and mince the garlic.
3. Sauté the Aromatics
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook for 4–5 minutes, until soft and translucent. Add the minced garlic and sauté for another 30 seconds, until fragrant.
4. Cook the Asparagus
Add the asparagus pieces to the skillet. Cook, stirring occasionally, for 5–7 minutes, until the asparagus is tender-crisp and vibrant green.
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4. Season the Sauce
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Stir in the lemon juice and dried mint. Season lightly with salt.
5. Combine Pasta & Sauce
- Add the drained cavatelli to the skillet with the asparagus.
- Toss everything well to combine. Begin adding the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce becomes silky and clings to the pasta.
6. Combine Pasta & Sauce
- Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately.
7. Finish & Serve
- Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately..
Ingredients
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- 200–250 g cavatelli pasta
- 1 bunch asparagus, trimmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2–3 tbsp olive oil
- Juice of ½ lemon
- 1 tsp dried mint leaves (or more, to taste)
- 2 tbsp nutritional yeast
- Salt, to taste
- Freshly ground black pepper, to garnish
- Reserved pasta water (½–1 cup)
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