The alfredo sauce makes this vegan Rotini Alfredo pasta taste rich, smooth, creamy, and decadent. If you want it to have more of the traditional white color, omit the paprika. I chose a gluten-free brown rice rotini for the pasta because the spiral shape holds more sauce than a long noodle. For veggies, I chose asparagus and peas, but of course, you can use whatever veggies you like. My Rotini Alfredo with Asparagus and Peas is a hearty, comforting, and much healthier (gluten-free and soy-free) version of an old favorite that makes me happy to choose Italian again.

Creamy Rotini Alfredo With Asparagus and Peas [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 1 pound brown rice rotini or pasta of your choice
  • Kosher salt
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped
  • 1 cup raw cashews
  • 1 cup hot water
  • Juice of one lemon
  • 1 tablespoon tahini
  • 1 tablespoon Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon smoked paprika
  • A pinch of nutmeg
  • 1/2 teaspoon Kosher salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1 cup unsweetened almond milk
  • 2 tablespoons coconut butter spread (optional)
  • 1 bunch scallions, chopped
  • 1 bunch asparagus, chopped
  • 1/3 cup frozen peas
  • Fresh parsley, chopped for garnish
  • Fresh cracked black pepper


  1. In a large pot of boiling salted water, cook the pasta according to the package directions. While the pasta is cooking, prepare the sauce. In a medium-sized saucepan, heat 2 tsp. of oil over medium-high heat. Cook the onions and garlic until they are softened and starting to brown, about 8 minutes. While the onions and garlic are cooking, add the cashews and the hot water into a food processor. Leave the saucepan out because you’re going to use it again. Pulse a few times to get the chopping started and then process until smooth, about 2 minutes.
  2. Add the cooked onions and garlic to the food processor. Add the lemon juice, tahini sauce, mustard, nutritional yeast, paprika, nutmeg, salt and pepper and process until well combined and smooth. Taste and adjust the seasonings to your liking. Transfer the cashew sauce to the saucepan over medium heat. Stir in the milk and let cook until the sauce is to your desired thickness and consistency. If it seems to thick, add more milk. If you want the sauce to be silkier and creamier, add the coconut butter spread (or vegan butter of your choice). Reduce the heat to the lowest setting just to keep the sauce warm.
  3. By now the pasta should be done. Drain the pasta into a colander. In the pasta pot, add the remaining oil over medium-high heat. Add the scallions and asparagus and cook until the vegetables are tender but still crisp. Add the pasta back to the pot and toss with the vegetables. Add the cashew cream sauce to the pasta and toss to coat. Stir in the peas and cook until they are warmed through. Serve while hot with parsley and fresh cracked black pepper. Enjoy!

Nutritional Information

Per Serving: Calories: 2757 | Carbs: 418 g | Fat: 100 g | Protein: 70 g | Sodium: 1969 mg | Sugar: 45 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...