Creamed Asparagus Over Pasta

Creamed Asparagus Over Pasta

Tender asparagus layered between pasta and a creamy white sauce


8 servings


1 1/2 pounds fresh asparagus spears, trimmed and cut into 1-inch pieces
8 ounces penne or other pasta
3 tablespoons flour
1 1/2 tablespoons cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1/4 teaspoon dried basil
3 cups milk
6 ounces cream cheese
1/4 cup grated parmesan cheese


1. In a large stock pot, bring about 2 quarts of water to a boil. Add asparagus and cook just until tender, about 5 minutes. Remove asparagus from water with a slotted spoon and set aside.

2. Add water as needed to the pot, and bring back to a boil. Add pasta and cook according to package instructions. Drain and rinse with hot water.

3. While pasta is cooking, make the white sauce by combining the flour, cornstarch, seasonings, and milk in a large sauce pan. Whisk to remove lumps and bring to a boil, stirring constantly. Boil for a minute or two until thickened.

4. Turn heat to low. Add cream cheese and stir until melted. Add parmesan cheese and mix well.

5. To serve, layer pasta, asparagus, and sauce on plates. Leftovers can be combined for re-heating, or layered in a casserole dish and re-heated in the oven (350 degrees for 30 minutes).


Creamed Asparagus over Pasta



Creamed Asparagus over Pasta


Preparation Time: 

30 minutes

Cooking Time: 

15 minutes

Tammy's Review: 

This is one of my favorite ways to eat asparagus! I love pasta and white sauces, and the flavor of this is very yummy with asparagus! I created this combination a couple of years ago when I was looking for more variety to use up all the asparagus we had. My rating: 10/10


I have made something similar but added leftover chicken or freshly grilled chicken. Its also good with fettucine pasta similar to Fettucine alfredo.
Chicken seems a great companion to asparagus.


I forgot to salt the white sauce, but other than that it came out really good. I'd never made a white sauce on my own so it's fun to have one to tweak. BTW, the length of time for cooking the asparagus was perfect. Too often I do exactly as the recipe says and it comes out overcooked!

I used fetuccini instead of penne and it still come out really good although I would imagine with penne you'd get more sauce with each bite! :)

Thanks for the recipe!


Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.

User login

Subscribe for free recipes, menu plans, and kitchen tips!