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Strawberry Asparagus Pasta

Strawberry Asparagus Pasta

Prep: 4 hr 5 min
Cook: 35 min
Total: 4 hr 40 min
Servings: 2

This sauce is very unusual and it makes your tastebuds so curious that you can’t stop eating it. It is creamy but light and essentially summery. Also, it goes amazingly well with crunchy asparagus. Don’t like pasta? Try it as an oil-free salad dressing for an epic salad experience.

Author Slavic Vegan
by Slavic Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Strawberry Asparagus Pasta (2 Servings)
Needed Kitchenware: Mixing bowl, blender, 2 cooking pots, saucepan, large cooking pan
  • 200 g linguine or tagliatelle pasta
  • 150 g asparagus
  • 1 garlic clove
  • 2 tbsp olive oil
  • mint leaves, for garnish
  • ½ cup ice cubes
Strawberry Sauce
  • 150 g strawberries
  • ¼ cup cashews, soaked in water 4-6 hours
  • zest of ½ lemon
  • 2 tbsp nutritional yeast
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • 2 tbsp plant-based milk
  • 1 tsp white wine vinegar
  • salt, to taste
  • ground black pepper, to taste
Recipe Directions


  • Cook pasta of your choice according to the package instructions.
  • Meanwhile, bring another cooking pot to cook. Fill with water and bring to a boil. Prepare an ice bath on a side (Large bowl of water with ice cubes). Trim the tough ends off the asparagus and then roughly chop it into 2-inch pieces. Blanch asparagus for 30 seconds in the boiling water, take it out, and drop the pieces into the ice bath. Wait for a minute and then drain it. Set aside.
  • Blend all ingredients for the sauce in a high speed blender until smooth. Pour into a small saucepan and gently heat it up if desired.
  • Heat olive oil in a large cooking pan over medium heat. Throw in the clove of garlic and fry it until golden. Discard the garlic.
  • Drain the pasta and add it into the skillet along with asparagus. Stir everything so the pasta is coated in oil and switch off the heat.
  • Serve with generous amount of sauce on top and garnish with mint leaves.
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Recipe nutrition

Nutritional Information

Yield: Strawberry Asparagus Pasta
Servings: 2
Information per serving:
Energy: 649.6 kcal
Carbohydrate: 90.9 g
Protein: 22.3 g
Fiber: 11.5 g
Sugar: 8.1 g
Fat: 23.4 g
Monounsaturated Fat: 13.8 g
Polyunsatured Fat: 2.9 g
Omega-3: 0.2 g
Omega-6: 2.7 g
Saturated Fat: 3.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 34.5 mg 8% DV
Folate: 510.7 µg 128% DV
A: 38.2 IU 5% DV
B1: 2.5 mg 227% DV
B2: 0.7 mg 60% DV
B3: 14.2 mg 101% DV
B5: 17.9 mg 358% DV
B6: 5 mg 382% DV
B12: 0 mg 0% DV
C: 50.3 mg 67% DV
D: 6.1 IU 1% DV
E: 3.9 mg 26% DV
K: 53.4 µg 59% DV
Calcium: 97.8 mg 10% DV
Copper: 0.5 mg 58% DV
Iron: 6.8 mg 38% DV
Magnesium: 69 mg 22% DV
Manganese: 0.7 mg 38% DV
Phosphorus: 257.6 mg 37% DV
Potassium: 405.1 mg 9% DV
Selenium: 18.7 µg 34% DV
Sodium: 106.7 mg 7% DV
Zinc: 3 mg 38% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegan roman strawberry asparagus pasta

Strawberry Sauce? Really?

A great and interesting alternative to tomatoes - especially for those people avoiding tomatoes or nightshades. It's slightly sweet, just like tomatoes, and gives off a brilliant pink color that contrasts well with the asparagus.

vegan roman strawberry asparagus pasta

Did the Romans used to eat Strawberry Sauce Before Tomatoes Were Introduced?

There is no evidence that European peoples used to eat pasta with strawberry sauce before tomatoes were imported. According to Tastes of History, the Romans ate neither pizza nor pasta as we know it today, but rather a dish made from barley, spelt, and other grains, which were boiled and then seasoned with various sauces. The warm Mediterranean climate of Italy is suited to growing fresh vegetables and herbs, which meant that Italians could get creative with a delicious variety of pasta sauces.

Tomato-based sauces emerged as a favorite complement to pasta, and tomatoes remain the most popular pasta sauce ingredient today. However, tomatoes were not introduced to Europe until the 16th century, so it is unlikely that people used to eat pasta with tomato sauce before then. There is no mention of strawberry sauce as a pasta topping in any ancient Roman texts, and cultivated strawberries were not introduced to Europe until the 16th century, so it is unlikely that people had access to the wild varieties.

But Is It Good?

It's delicious! A true delight to the palette due to how uncommon it is. Try it and see for yourself!

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