Hello lovelies, sunny Easter days are just around the corner and I have the matching recipe for you: creamy spring pasta with asparagus and tofu. Of course this pasta dish also tastes wonderful right after Easter and I can tell you, it was very well received by my family. A delicious, creamy sauce with a slight taste of lemon and garlic, with spaghetti and asparagus, shallots and smoked tofu from the oven. I created the dish in repeated collaboration with my favorite tofu brand: Taifun Tofu*.
If you love green asparagus as much as I do, try my quick asparagus tart on puff pastry with crème fraîche and thyme.
For a cosier asparagus dish, ladle up my creamy green asparagus soup finished with a crunchy pistachio gremolata.
You already know how much I love their tofu, especially all smoked versions like Tofu with sesame and almonds and of course “Black Forest Tofu”. I find the classic smoked tofu most suitable for this pasta dish, because it gets really crispy in the oven and its flavor gives a nice contrast to the creamy sauce.
Tofu, asparagus and shallots are baked in the oven. This gives them a delicious roasted flavor and the lemon also comes into its own very well. In addition, it‘s of course very practical that you can simply mix everything on a baking tray.
Thanks to the cashews, the sauce gets very creamy and is so easy to make, since all the ingredients for the sauce only have to be mixed in a blender. Then heat it up in a pan, add the cooked spaghetti and, if necessary, some pasta water (this provides extra creaminess) and your sauce is ready.
Recipe
And now here is the recipe for the creamy spring pasta with asparagus and tofu:
My family really liked the spaghetti, even though they usually all favor tomato like sauces, but here I was unanimously told that I should cook this again soon. The addition of the lemon makes the dish really spring-like and asparagus are the absolute spring vegetables anyway.
The creamy spring pasta with asparagus and tofu fits perfectly for the coming Easter days and will definitely make it back to our table. Have you ever tried cashew-based pasta sauces? I can only recommend it to you, it‘s so simple and reminds me of an Alfredo sauce. It’s not as heavy as a cream sauce though. You can of course use less garlic if you don't like so much of it.
I hope I was able to inspire you for your Easter menu, most of you have noodles at home, I assume. Hopefully you will also get the Taifun tofu, we never run out of it! You can find more dishes, that I have already created with Taifun Tofu here.
If you love creamy pasta with seasonal vegetables as much as I do, be sure to try my mediterranean pasta with asparagus and tomatoes or this creamy vegan veggie pasta – both bring spring straight to your plate. And for a light spring menu, this spring salad and tofu with pistachio crust pairs beautifully alongside.
Wishing you all a very happy Easter – even though it may look a little different for all of us this year.
If you have Pinterest, you can find me here and you can pin one of these pictures if you like:
**This blog post was created in collaboration with Taifun Tofu – the recipes are my own. *
