Why You’ll Love This Recipe
I love this pasta because it layers flavors in such a clever way. The dasima infuses both the pasta and sauce with gentle brininess, the cream makes it luscious, and the rice vinegar brightens each bite. The roasted seaweed gives the dish an unexpected crunch and depth, while the asparagus adds freshness and color. It’s quick enough for a weeknight yet feels special enough for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Rigatoni or other short pasta
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Dasima (dried kelp)
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Asparagus, trimmed and cut into bite-size pieces
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Heavy cream
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Rice vinegar
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Sesame oil
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Roasted seaweed (gim), crumbled
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Salt and pepper
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Optional: grated Parmesan for serving
Directions
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I bring a large pot of water to a boil, add the dasima, and let it steep for a few minutes to create a light broth. I remove the kelp before it boils vigorously.
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I season the broth with salt, then add the pasta and cook until just shy of al dente.
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In the last few minutes of pasta cooking, I add the asparagus to the pot so it cooks alongside.
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I reserve a cup of the dasima broth, then drain the pasta and asparagus.
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In the same pot, I return the pasta and asparagus along with the cream, a splash of reserved broth, and the rice vinegar. I cook over medium heat until the sauce thickens and clings to the pasta.
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I drizzle in sesame oil, season with salt and pepper, and toss to coat.
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I plate the pasta and sprinkle crumbled roasted seaweed over the top before serving.
Servings and timing
This recipe serves 4 people.
Prep time is 10 minutes, and cook time is 20 minutes, for a total of 30 minutes.
Variations
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I swap asparagus for broccolini, green beans, or snap peas.
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For extra protein, I stir in sautéed shrimp or shredded rotisserie chicken.
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I use soba noodles instead of pasta for a more Japanese-inspired version.
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A sprinkle of toasted sesame seeds adds extra crunch.
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For a spicy kick, I add a pinch of red pepper flakes or a drizzle of chili oil.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I warm gently on the stovetop with a splash of milk or cream to loosen the sauce. The microwave works, but I stir halfway to keep the sauce smooth.
FAQs
Can I skip the dasima?
Yes, but it adds unique depth. If skipping, I use well-salted water and consider adding a splash of fish sauce for umami.
What’s the best pasta shape for this recipe?
Rigatoni or penne work well, but any short pasta with ridges helps hold the creamy sauce.
Can I make this without dairy?
Yes, I use coconut cream instead of heavy cream for a dairy-free option.
How do I keep the asparagus bright green?
I add it in the last few minutes of cooking so it stays tender-crisp and vibrant.
Can I prepare any parts ahead of time?
Yes, I can make the dasima broth a few hours ahead and store it in the fridge until ready to cook.
Conclusion
This creamy asparagus pasta blends the richness of cream with the briny depth of seaweed and the freshness of spring vegetables. It’s a quick, satisfying meal that feels light yet indulgent, and it’s one of my favorite ways to bring a little restaurant-style creativity to a weeknight dinner.
