Creamy Asparagus Pasta

Dinner doesn’t always need to be fancy, but it should taste like you put in effort—even if you didn’t spend hours in the kitchen.

This creamy asparagus pasta is one of those meals that looks impressive, tastes even better, and comes together without any stress.

It’s rich without being heavy, fresh without being too light, and has just the right balance of creamy sauce, crisp-tender asparagus, and juicy cherry tomatoes.

The whole thing starts with pasta—penne, in this case—tossed in a simple garlic cream sauce that clings to every bite.

Then comes the real star: bright green asparagus, sautéed just enough to keep it crisp, paired with blistered cherry tomatoes that burst with flavor.

A little parmesan brings everything together, and a touch of lemon zest at the end keeps it from feeling too rich.

If you’re short on time but still want something that feels a little special, this dish delivers. It’s fast, it’s fresh, and it’s the kind of dinner you’ll be glad to have in your regular rotation.

Table of Contents

Creamy Asparagus Pasta Recipe

Ingredients

250g penne pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, finely minced
1 small shallot, finely chopped (or 2 tablespoons onion)
1 bunch fresh asparagus (about 200g), ends trimmed, cut into 2-inch pieces on a slight diagonal
1 cup cherry tomatoes, whole
1 cup heavy cream
½ cup grated parmesan cheese
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly cracked black pepper
⅛ teaspoon crushed red pepper flakes (optional, for a hint of heat)
Zest of ½ a lemon (for brightness)
Extra parmesan and black pepper for serving

Instructions

Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil and butter in a large sauté pan over medium heat. Add the minced garlic and chopped shallot, cooking for about 2 minutes until soft and fragrant—do not brown them.
Add the asparagus to the pan and sauté for 3 to 4 minutes until bright green and tender-crisp. Toss in the whole cherry tomatoes and cook for another 2 minutes until they’re slightly blistered but still plump.
Reduce the heat to low and pour in the heavy cream. Stir gently to combine and warm through for about 1 minute.
Add the cooked penne to the pan, tossing everything together. Stir in the parmesan cheese until melted and creamy. If the sauce seems too thick, loosen it with a splash or two of reserved pasta water.
Season with salt, black pepper, and crushed red pepper flakes if using. Add lemon zest and toss again to balance the richness with a bit of freshness.
Serve immediately, topped with extra parmesan and a fresh grind of black pepper.

Easy Tips For Making Creamy Asparagus Pasta Even Better

Small changes can make a big difference in flavor, texture, and how quickly the dish comes together.

Use fresh asparagus: Thin, bright green stalks are the most tender and cook quickly. Avoid limp or dull-colored bunches.
Salt the pasta water well: This is the only chance to season the pasta itself, so don’t skip it.
Save some pasta water: A splash of this starchy water helps the sauce stick to the pasta better and keeps it creamy.
Cook the veggies just until tender: Overcooked asparagus and tomatoes lose their color and texture. They should be cooked but still hold their shape.
Grate your own parmesan: Freshly grated cheese melts more smoothly into the sauce than pre-shredded versions.
Add lemon zest at the end: This small step cuts through the richness of the cream and makes the dish taste fresh.

Variations

Here are some simple ideas to change things up while still keeping it delicious.

Swap the pasta: You can use fettuccine, farfalle, or even spaghetti instead of penne.
Add grilled or baked chicken: Slice it and mix it in before serving for extra protein.
Try shrimp: Lightly sautéed shrimp go really well with creamy sauces and asparagus.
Use mushrooms: Sauté sliced mushrooms along with the garlic and shallots to give the dish more depth.
Add spinach or peas: These cook quickly and bring in more green without overpowering the dish.
Make it spicier: Increase the crushed red pepper flakes or add a pinch of cayenne for a little heat.

How To Trim Asparagus The Right Way?

Getting rid of the tough ends makes a big difference in taste and texture.

Use the snap method: Hold a stalk near both ends and bend it gently until it snaps. It naturally breaks at the right point. Use this as a guide to trim the rest.
Line them up and cut: Once you snap one stalk, line the others next to it and cut the woody ends off at the same length using a knife.
Peel thick stalks: If your asparagus is on the thicker side, use a vegetable peeler to remove the outer layer of the lower part. This keeps it tender after cooking.

What To Serve With Creamy Asparagus Pasta?

Pairing your pasta with the right side dishes makes the meal feel complete.

Garlic bread
Caesar salad
Roasted vegetables
Grilled chicken
Pan-seared salmon
Simple green salad
Steamed broccoli
Toasted baguette slices

How To Store And Reheat Leftover Asparagus Pasta?

Keep leftovers fresh and creamy with a few simple steps.

Let it cool before storing: Always allow the pasta to cool to room temperature before placing it in the fridge.
Use an airtight container: Store in a sealed container for up to 3 days in the refrigerator.
Add a splash of milk or cream when reheating: This helps bring back the creaminess when warming it up on the stove or in the microwave.
Microwave gently: Heat in 30-second bursts, stirring in between to avoid overheating or drying out.
Avoid freezing: Creamy sauces often separate or become grainy after thawing, so it’s best enjoyed fresh or within a few days.