This earthy and creamy asparagus pesto with tahini and miso is the perfect vegetarian dinner. The pesto contains a blend of asparagus, fresh basil, tahini, miso, Parmesan and lemon juice. It’s surprisingly refreshing and every bite will leave you wanting more!
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Miso is one of my favorite ingredients to cook with – it has an intense umami flavor that adds a deep savory punch to any dish. For this pasta dish, I’ve combined miso and tahini to create a cozy, creamy pesto that will warm you up on the coldest of days.
The sauce carries an earthiness from the tahini and asparagus with a burst of refreshing flavors from the lemon and basil. It is the perfect harmony of flavors! I’ll often serve this with a protein like pan seared chicken breast or oven roasted salmon, but it’s also great on it’s own.
Ingredients for Creamy Asparagus Pesto
When it boils down to it, this really is an incredibly simple pasta dish with an array of both vibrant and earthy ingredients. The tahini and miso paste add depth and richness to the sauce without being too overpowering.
- dried pasta – I recommend using a pasta like Gemelli to better hold the sauce.
- asparagus
- yellow onion – A shallot would also work well in this recipe.
- garlic cloves
- tahini
- white miso paste
- fresh basil leaves
- fresh lemon juice
- Parmesan cheese
- vegetable broth
Here’s what else you’ll need:
- cutting board and knife
- large pot
- pasta strainer
- stirring spoon
- large skillet
- blender or food processor
- measuring cups and spoons
How to Make Creamy Asparagus Pesto
There is nothing better than impressing dinner guests with a homemade pasta sauce. I often prepare this pasta dish with a simple protein when hosting a dinner party. My guests are always amazed when I tell them how quick and easy the sauce comes together. Here’s a quick breakdown of the steps:
- Cook the pasta: Cook the pasta according to the package instructions.
- Prepare the pesto: Cook the asparagus, onion and garlic until softened.
- Blend the pesto ingredients: Blend together the cooked vegetables, tahini, miso paste, basil, lemon juice, Parmesan and vegetable broth.
- Finish the pasta: Combine the pesto with the cooked pasta.
- Serve and enjoy!
Watch the Video for Creamy Asparagus Pesto
More Pasta Recipes
- Creamy Lemony Orzo with Grilled Corn and Asparagus
- Creamy Spicy Gochujang Vodka Noodles
- Crispy Gnocchi with Pesto
- Harvest Gnocchi
- Beer Braised Butternut Mac and Cheese
Please let me know how your Creamy Asparagus Pesto turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Creamy Asparagus Pesto
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This earthy and creamy asparagus pesto with tahini and miso is the perfect vegetarian dinner. The pesto contains a blend of asparagus, fresh basil, tahini, miso, Parmesan and lemon juice. It’s surprisingly refreshing and every bite will leave you wanting more!
Ingredients
- 1 lb dried pasta (like conchiglie, penne, or fusilli)
- 2 tbsp extra virgin olive oil
- 1 bunch asparagus, cut into 1-inch pieces
- 1 small yellow onion, sliced thin
- 2 garlic cloves, minced
- salt + pepper to taste
- 1/2 cup tahini
- 2 tbsp miso paste
- 1 heaping cup fresh basil, plus more for garnish
- 1/4 cup fresh lemon juice
- 1 cup grated Parmesan cheese, plus more for garnish
- 3/4 cup vegetable broth
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions and reserve about 3/4 cup of pasta water before draining.
- Prepare the pesto: Heat the oil over medium-high heat in a large skillet. Add the asparagus, onion and garlic then season with salt and pepper to taste. Cook the veggies for 10-12 minutes. You want a nice golden char on the vegetables, so be patient until they soften and brown.
- Blend the pesto ingredients: Transfer the cooked vegetables to a blender (reserve about 1/4 cup of the vegetables for garnish later). Also to the blender add the tahini, miso paste, basil, lemon juice, Parmesan and vegetable broth. Blend on high speed until smooth and creamy.
- Finish the pasta: Pour the blended pesto along with the cooked pasta back into the pot or skillet (whichever is larger). Adjust the heat to low, then slowly pour in the reserved pasta water until you have achieved your desired sauce thickness. Remove from the heat.
- Serve and enjoy: Serve with a garnish of the remaining cooked vegetables, fresh basil and grated Parmesan cheese. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 786
- Sugar: 6g
- Sodium: 879mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 100g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 25mg
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