This easy recipe is made with simple ingredients to yield a delicious asparagus broccoli pasta that’s creamy and rich! Green veggies and pasta are smothered with Boursin cheese and finished with fresh dill and lemon juice. It’s a perfect pasta bake for a family dinner, especially in the springtime!
Things are green around here — outside and in the kitchen! Spring veggies like asparagus are popping up at the grocery store, and it’s a great reminder of warm weather ahead and all of the beautiful produce that comes with it! Be sure to check out my April and May produce guides for inspiration during this time of year.
To celebrate, I’m sharing this new recipe for asparagus broccoli pasta that’s out-of-control good and SO easy to make. It’s inspired by the social media trend of baking tomatoes with blocks of feta or Boursin cheese in the oven and then mixing it all together with pasta. I wanted to use the same concept…but make it springy!
Turns out spring veggies are a perfect fit with pasta and creamy cheese. But after all, can you really go wrong with these ingredients? Ok, enough chit chat. Get cooking, and be sure to let me know how you like it!
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Ingredients and Substitutions
- Asparagus and broccoli: I love how the flavors of these two vegetables work well together, but you could always substitute other options you have on hand. Green beans and cauliflower could work. I think mushrooms would also be a good addition or substitution, especially if paired with asparagus. You just need about 4 cups of veggies total.
- Pasta: Penne or a similar option, such as fusilli, bow tie, ziti, or rigatoni, is ideal for asparagus broccoli pasta. If you need to make the recipe gluten free or want to increase the protein content, consider swapping in a legume-based pasta.
- Boursin cheese: Use 2 containers of Boursin to fully coat the pasta and veggies. They even make a dairy free option if you need it. If you can’t find Boursin in the store, try substituting a similar soft cheese and herb spread. Feta also works in pasta bakes (as I mentioned beforehand, re: the social media baked feta pasta trend), but the flavor will be saltier and slightly different.
- Lemon and dill: Other fresh spring herbs, such as tarragon, thyme, parsley, or basil would all be yummy subs.
Instructions
The full recipe card for asparagus broccoli pasta is at the end of the post. Here’s a preview of the steps with photos to guide you.
Prep the veggies.
Toss the veggies with olive oil, salt, pepper, and red pepper flakes (optional). Spread out in a rectangular baking dish and toss with olive oil. Nestle the Boursin cheese in the center of the dish.
Bake until the veggies are tender and the Boursin cheese is lightly browned on top. In the meantime, cook the pasta (and reserve some pasta water)!
Add the cooked pasta, lemon juice, and dill to the dish and stir together until coated. Pour in splashes of reserved pasta water to thin the sauce as desired.
Storage and Reheating
This type of pasta bake is best served right away, since the cheese will start to thicken and solidify the longer it sits. Of course, it will still taste delicious, but it won’t be as creamy as it is right out of the oven! If you have leftover asparagus broccoli pasta, store it in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave in intervals until warmed through.
Serving
The recipe is written using 12 ounces (¾ pound) of pasta, but you can use up to 16 ounces (1 pound) if you are feeding a larger crowd. It’s a versatile dish that stands alone as a full meal but can also be served as a side to a protein or with a side salad.
More Pasta Recipes
Love this veggie-loaded asparagus broccoli pasta? Check out these recipes while you’re here:
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Creamy Asparagus Broccoli Pasta
Equipment
- 9×13 or other rectangular baking dish
Ingredients
- 2 cups broccoli florets - from about 1 crown
- 2 cups sliced asparagus - roughly 1-inch pieces, from about 1 small bunch
- 2 tablespoons extra virgin olive oil
- Salt - to taste
- Freshly ground black pepper - to taste
- Red pepper flakes - to taste
- 2 5.2-ounce containers Boursin cheese - garlic and fine herbs variety
- 12 ounces dry penne pasta
- 2 tablespoons chopped fresh dill
- ½ to 1 lemon - juiced
Instructions
- Preheat oven to 400 degrees F/204 degrees C.
- Put the broccoli and sliced asparagus in a 9×13 baking dish (or other rectangular casserole dish). Toss with olive oil, salt, pepper, and red pepper flakes. Nestle the Boursin cheese in between the veggies in the center of the dish.
- Bake for about 30 minutes until the veggies are tender and the cheese is lightly browned.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. **Before draining, reserve at least a cup of pasta water.**
- Add the cooked pasta, dill, and lemon juice, to the baking dish with the veggies and cheese once they are cooked. Stir to coat everything in the warm Boursin cheese. Add splashes of the reserved pasta water to thin the sauce to your liking. Taste and add more herbs or lemon if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- This dish is best served right away, since the sauce thickens the longer it sits.
- If you need the dish to be dairy free, use dairy free Boursin instead of regular. You can also substitute another type of soft cheese and herb spread if that’s what you can find.
- If you need the dish to be gluten free or want to increase the protein content, substitute a legume-based pasta.
- Use up to 16 ounces of pasta to serve a larger group if needed.
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