Asparagus Pasta with Cauliflower Alfredo Sauce

This award-winning asparagus pasta with cauliflower Alfredo sauce is creamy, comforting, and packed with veggies that make every bite unforgettable.

This Asparagus Pasta with Cauliflower Alfredo Sauce isn’t just any recipe—it’s an award-winner. Named a “Best of 2020” recipe by RecipeLion Magazine, it’s a game-changing dish that combines indulgence with wholesome ingredients. Perfectly roasted asparagus, tender penne pasta, and a rich cauliflower Alfredo sauce come together to create a meal that feels decadent but is surprisingly healthy.

The cauliflower Alfredo sauce is the true star. Blended with almond milk, vegetable broth, and a touch of garlic and lemon, it’s velvety smooth and flavorful without the need for heavy cream. Toss in roasted asparagus for a smoky, crisp-tender bite, and finish with a sprinkle of Parmesan to bring it all together. It’s comfort food reinvented, offering the same satisfaction as a traditional Alfredo pasta with fewer calories and more nutrients.

What makes this dish even better is its versatility. It’s naturally vegetarian, but you can easily adapt it for different dietary needs. Use gluten-free pasta for a gluten-free version, or swap the Parmesan for nutritional yeast to make it dairy-free and vegan. You can even lighten it up further by swapping the pasta for zucchini noodles or spaghetti squash.

This recipe proves that healthy eating doesn’t mean sacrificing flavor. The creamy sauce coats every piece of pasta, while the roasted asparagus adds a pop of freshness and texture. It’s no wonder it’s a crowd-pleaser—this dish belongs in your weeknight rotation or on your table for a special occasion.

Asparagus Pasta with Cauliflower Alfredo Sauce

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Pick up some fresh cauliflower and asparagus at the market and make this light version of alfredo pasta. It’s a great way to add veggies into an otherwise hearty dish.

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 1x
• Category: Entrées

Ingredients

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• Asparagus
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper
• Alfredo Sauce
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup unsweetened almond milk
  • 1/2 cup vegetable broth
  • Juice of 1 lemon
  • 1 head cauliflower, chopped
  • Salt and pepper
• Pasta
• 1 (16-ounce) package regular, whole-wheat, or gluten-free penne pasta
• 1 cup grated Parmesan cheese

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Instructions

1. For the asparagus: Preheat the oven to 450 degrees F and line a large rimmed baking sheet with a silicone mat or parchment paper.
2. Place the asparagus on the baking sheet and toss with the olive oil, salt, and pepper. Roast the asparagus, stirring halfway through, for 15 minutes or until it is crisp-tender and beginning to lightly brown. Remove from the oven and set aside.
3. For the alfredo sauce: Heat the olive oil in a large sauté pan over medium heat. Add the garlic and sauté for 30 seconds.
4. Slowly whisk in the almond milk, vegetable broth, and lemon juice and bring the mixture to a simmer. Once simmering, add the chopped cauliflower and season with salt and pepper.
5. Simmer the cauliflower for 7 to 10 minutes or until the cauliflower is soft.
6. Remove from the heat and carefully pour the mixture into a high-powered blender.
7. Blend on high until smooth, about 3 minutes. Season with salt and pepper.
8. For the pasta: Bring a large pot of water to a boil. Add the penne pasta and cook until al dente. Drain and return to the pot.
9. Add the roasted asparagus and the sauce.
10. Season with salt and pepper again if necessary, top with the Parmesan cheese, and serve immediately.

Cauliflower love is on the rise in restaurants and homes everywhere, from cauliflower rice to pizza crust, and it’s easy to see why—it’s a health power food and it tastes delicious as well. While cauliflower is known to be tricky to grow, our Marvelous Cauliflower Gardening Guide will get you fully prepared to take on the challenge.

Have you tried this Asparagus Pasta with Cauliflower Alfredo Sauce? Share your thoughts in the comments.