Pasta Italiano

BY : PUBLISHED : November 17th, 2013 UPDATED: August 18th, 2021

This is one of my favorite pasta recipes and it has been wonderful to create a cream sauce that we love! Enjoy! Inspiration from Chef Chloe.

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Pasta Italiano

Miranda Rivera
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Lunch
Servings 4


  • 16 oz. brown rice penne pasta (or your own choice)
  • 1 bunch asparagus, ends trimmed, cut into 1-inch
  • 2 15-oz cans cannellini beans, rinsed, drained, and divided
  • 1 cup plain soy, almond, or rice milk
  • 5 cloves garlic
  • 1 Tablespoon lemon juice
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup water
  • 1/2 cup raw cashews
  • 1 teaspoon crushed red pepper flakes
  • A few dashes of cayenne
  • 2 cups cherry or grape tomatoes, quartered lengthwise


  • For pasta: Cook pasta according to directions on package. For the last 3 minutes of the pasta cooking, add the asparagus. Drain as usual when finished.
  • Meanwhile, for sauce: Combine in blender until smooth: 1/2 drained beans (1 can), garlic, milk, lemon juice, olive oil, salt, and black pepper. Transfer to medium saucepan and heat over medium heat. Next, in the blender, place 1 cup water and 1/2 cup cashews together and blend until creamy. Add this cream to the saucepan, along with tomatoes, the other drained beans, red pepper flakes, and cayenne, and continue to heat until pasta is ready.
  • Assembly: Once pasta and asparagus is drained and returned to pot, immediately add sauce mixture to it, stir, and serve.
Keyword asparagus, cream sauce, gluten free, italian, pasta, plant-based, tomatoes, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

View all posts by Miranda Rivera