Creamy Asparagus Pasta Salad


  • 12oz Pasta
  • 1 lb Asparagus
  • 1 cup peas/carrots mix frozen
  • 1 Cup Milk
  • 1/2 Cup Chicken Stock
  • 8 oz cream cheese
  • 1/2 cup parmesan cheese
  • Basil-about 12 leaves ish
  • Small Onion
  • 1-2 cloves garlic
  • 1 TBSP flour
  • 1 TBSP Olive Oil
  • 1 TBSP Butter
  • Salt & Pepper


  1. Cut asparagus into 1-1.5″ chunks. Bring a pot of water to a boil and cook the asparagus for 2-3 min or until the asparagus is dark green in color. Drain the water and put the cooked asparagus into a bowl of water with ice.
  2. Cook Pasta according to the package. While the pasta cooks, start the sauce.
  3. Heat a large saute pan on medium heat. Add butter and olive oil. Add cut up onion. Cook until the onions are soft. Add garlic and cook for 30 seconds. Sprinkle flour on top and cook for 1 minute stirring constantly. Add milk and stir often until the sauce thickens a little and there are no lumps. Mix in 1/2 tsp salt, chicken stock, cream cheese and half of the parmesan cheese. Stir until fully combined.
  4. Add the frozen peas/carrots to the sauce and let them heat up.
  5. Add the pasta, asparagus, and 3/4 of the chopped basil to the pan. Stir/toss until everything is coated well with the sauce. Season with salt/pepper to your liking
  6. Transfer to a serving bowl and sprinkle the top with the remaining parmesan and garnish with basil leaves. ENJOY!