Creamy Asparagus Pasta

Creamy Asparagus Pasta

In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe’s final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.

Ingredients

  • 20 grams gim

    often labeled as roasted seaweed

  • 2 squares dasima or kombu

    4-inch

  • 1 tablespoon kosher salt
  • 1 pound rigatoni
  • 1 1/2 cups heavy cream
  • 1 small red onion

    halved and thinly sliced

  • 2 large garlic cloves

    finely grated

  • 1 teaspoon freshly ground black pepper
    plus more to taste
  • 1 teaspoon rice vinegar
  • 1/2 pound asparagus

    thinly sliced at an angle

  • 1 tablespoon toasted sesame oil
  • Flaky sea salt

    for serving

Directions

  1. 1

    Fold the gim in half and, with very sharp kitchen shears or a chef’s knife, slice into thin strips. Set aside for serving.

  2. 2

    In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)

  3. 3

    Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.

  4. 4

    Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.

Creamy Asparagus Pasta

Creamy Asparagus Pasta

4.0(2.1k)

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About this Recipe

Craving a deeply savory, unexpectedly creamy pasta dish that transcends the ordinary? This Creamy Asparagus Pasta brings an umami-rich twist to your dinner table, proving that familiar ingredients can deliver truly remarkable flavors.

What truly sets this pasta apart is the ingenious double application of seaweed. Dasima, or dried kelp, infuses both the pasta water and the sauce with a subtle seaside savor, building a foundational umami. Then, roasted gim (seaweed) adds a deep nuttiness and a satisfying salty crunch, making every bite incredibly layered and dynamic.

Prepare for a truly unique pasta experience where savory, creamy notes meet a refreshing brightness. You'll enjoy chewy rigatoni coated in a blush-hued emulsion, rich with heavy cream and the deep umami provided by the dasima broth. The thinly sliced asparagus adds a tender, fresh bite, perfectly balanced by a hint of rice vinegar that brightens the entire dish.

The final touch of toasted sesame oil glosses the pasta, echoing the flavors of the gim and adding a warm, aromatic finish. This is a dish that feels both comforting and elegantly complex, perfect for impressing guests or simply elevating a weeknight meal.

While this Creamy Asparagus Pasta is perfect as is, you can easily adapt it to your pantry. If you prefer a milder onion flavor, a finely minced shallot could be used in place of the red onion. You could also experiment with other sturdy pasta shapes like penne or cavatappi if rigatoni isn't on hand.

This dish makes for an impressive yet effortless weeknight dinner or a unique dish to share with friends. Serve it warm, perhaps with a light green salad to complete the meal.

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