Garlic Cream Bucatini with Peas and Asparagus Recipe

This vegan and gluten-free dish is the perfect way to use up leftover veggies from last night’s dinner. The asparagus, peas and garlic cream sauce are all made in a single pot that take less than 30 minutes for prep and cooking time.

The “Italian asparagus pasta recipe” is a delicious and easy to make dish that takes only about 15 minutes. The dish can be served with or without the cream sauce. Read more in detail here: italian asparagus pasta recipe.

Garlic Cream Bucatini with Peas and Asparagus Recipe

This is a lovely springtime find! Bucatini noodles twisted around buttery asparagus and peas in a garlic-infused creamy sauce. SO VERY GOOD!


DeLallo is the sponsor of this dish.

Listen, we’re big believers that winter shouldn’t have all of the comfort food; let spring join in! Especially when the embrace comes in the shape of fresh green asparagus soaked in garlic and enormous brilliant bursts of sweet and springy green peas swirling about in coils of pasta, all softly covered in a luscious and light lemony garlic cream sauce.

Are there any delightfully crispy and tasty small golden crispies in the mix? Absolutely. Is a cute pasta form going to make an already fantastic springtime triumph even better? Bring on the bucatini, ma’am!

Bucatini with Vegetables Ingredients

If you’ve never had bucatini, it’s like a cross between macaroni and spaghetti. All the pleasure of a macaroni tube, but with spaghetti’s lengthy twirls and twists. It’s also got a bit extra bulk to really hold on to your sauce, but it’s still light and twirls like a champ.

And, of course, when we’re looking for a creative pasta form, we resort to our DeLallo favorites! All of their goods are of exceptional quality, elevating all of your favorite carb-heavy cuisines. Their pastas are all bronze-cut and handmade in Italy, creating the texture a perfect match for your favorite sauces. (However, DeLallo also makes fantastic canned sauces!) And, although you may experiment with the pastas in this meal, their bronze-cut bucatini is a definite winner.

So, apart from your favorite noodle, here’s everything you’ll need to make this springtime pasta:

  • asparagus
  • grated fresh garlic
  • peas that have been frozen
  • broth (chicken or veggie)
  • butter
  • a lot of cream
  • lemon
  • some golden crispies (the most delicious toasted breadcrumbs ever!)

Are you going to add some grated parmesan cheese or fresh herbs on the top as a finishing touch? We really hope so. Friends, douse it with green. Spring has arrived.

Overhead shot of pasta, breadcrumbs, and asparagus

It’s Pasta Time in the Springtime!

With this one, there’s no need to spend too much time in the kitchen; we want you to be able to go outdoors for those short but progressively warm temperatures and enjoy some sun on your face, so keep things simple.

  1. Prepare the pasta. Just like you do. Oh, oh, we hope it’s bucatini, because funnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
  2. Build your sauce. Melt the butter and toss your asparagus in for a bit, until soft and bright green. Get that garlic in there until fragrant and then in goes the broth and a lot of cream.
  3. Simmer and season to taste. For the final few minutes of simmering, add the peas after the sauce has thickened a little. Then add lemon juice + zest, salt, and pepper to taste.
  4. Toss and serve! Allow the sauce to thicken and cling to the wonderful pasta. Then start sprinkling golden crispies all over that jewel!

The creaminess, the crunch, the vibrant green, the pasta…oof, there’s a lot going on here.

Spring bucatini in a pot

This Veg Pasta has a lot of things to like about it.

Though it’s a nice little vegetarian queen as is, if you want to spice things up, why not add some rotisserie chicken or some sautéed shrimp? Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes We tried it and enjoyed it, and we know you will as well!

You may also be as creative as you want with your veggie selections. We enjoyed the sweet green springtime combination of peas and asparagus, but you could use whatever fresh vegetables you have on hand to make a true pasta primavera delight.

The sauce is also the ideal combination of rich and light, making it seem like comfort food with a new gleam. And if you know us, you know that if we could, we’d cover everything with to-die-for golden crispies. If you don’t have a container of them ready to go (or if you do, but you ate them like cereal….happened), it’s you can learn how to make them here, or check the recipe notes for a fast cheat version. It’s a yay-yay-yay-y

If you’re in the mood for some spring spaghetti, and who isn’t? Please go to the kitchen and join us on this one.

Frequently Asked Questions about Garlic Cream Bucatini with Peas and Asparagus

What kind of protein go well with pasta?

This spring spaghetti goes well with shredded rotisserie chicken or sautéed shrimp.

Will different pasta shapes work?

Yes! Though bucatini is one of our favorites since it’s a little thicker than spaghetti and a lot of fun to spin.

Is it possible to make this recipe dairy-free?

To make recipe dairy-free, consider using a plant-based butter (or oil) as well as coconut cream.


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This is a lovely springtime find! Bucatini noodles twisted around buttery asparagus and peas in a garlic-infused creamy sauce. SO VERY GOOD! 

  • DeLallo Bucatini Pasta, 1/2 pound
  • 2 tablespoons unsalted butter
  • half a bunch of asparagus, trimmed and sliced diagonally (about 1 1/2 cups)
  • 4 garlic cloves, grated
  • 3/4 cup broth (chicken or veggie)
  • 1 cup a lot of cream
  • half of a bag of peas that have been frozen (about a heaping cup)
  • one lemon’s zest
  • to taste lemon juice
  • season with salt and pepper to taste
  • topping with golden crispies (breadcrumbs) (see notes for a shortcut)

  1. Cook the pasta until it is al dente, as directed on the box.
  2. Melt the butter in a medium saucepan over medium heat. Cook for 5 minutes, or until asparagus is tender and brilliant green. (The asparagus will cook a little longer in the sauce, so it’s fine if it’s still a touch hard.)
  3. Sauté for 1-2 minutes, or until garlic is aromatic. 
  4. Add broth and a lot of cream; bring to a low simmer. Once it thickens into more of a sauce, add in the peas that have been frozen for the final few minutes of cooking. Season with the lemon juice, lemon zest, salt, and pepper. 
  5. Toss the sauce with the pasta and cook for a few minutes over low heat, until the spaghetti and sauce are well combined. Allow it sit for a few minutes if required to thicken the sauce and ensure that it adheres to the noodles. If desired, top with a generous amount of breadcrumbs and rotisserie chicken or sautéed shrimp. So delicious!


Golden crispies / breadcrumbs in a hurry version: In a skillet with a few teaspoons of olive oil, toast the panko until golden brown. Season with salt, pepper, garlic powder, and dry Italian seasoning. Try not to consume the whole dish of toasted seasoned panko with smashed store-bought crispy onions.

Golden crispies and any other recommended protein choices, such as chicken or shrimp, are not included in the nutritional facts. 

  • 15-minute prep time
  • 30 minutes to prepare
  • Pasta is a category of food.
  • Stovetop method
  • Italian-inspired cuisine


The “cream sauce base” is a simple, yet flavorful sauce that can be used with many different pasta dishes. This recipe calls for cream, butter, garlic, peas and asparagus.

  • pasta with asparagus
  • white sauce pasta recipe
  • sauce for asparagus
  • red sauce pasta recipe