Asparagus and Mushroom Pasta
It can be challenging to pick a vegan recipe when non-vegans are coming to dinner. After having this, my carnivore dad stopped himself from licking the plate (he said it would be impolite). He then asked for the recipe a few days later. Whether making for guests or for yourself, you’ll love this comfort food!
– Credit: Fat Free Vegan Kitchen
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Comfort
- Diet: Vegan
Ingredients
8 oz. rotini pasta (or, even better, cascatelli)
1.5 lbs. asparagus
8 oz. cremini mushrooms (or baby bella, or any you like)
4 cloves garlic, minced
1 tsp. vegetable bouillon (see note)
2 tsp. dried basil
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
1 pinch red pepper flakes (or more to taste)
1/2 cup almond milk (or any unsweetened plant milk)
2 tsp. cornstarch (or more for a thicker sauce)
Instructions
1. Boil the pasta in plenty of salted water according to the package instructions.
2. When the pasta is done, scoop out 1 1/2 cup of the pasta water before draining.
3. Drain the pasta then it return to the pot.
4. While the pasta is cooking, prepare the asparagus by chopping the white off the ends then cutting each stalk into three equal pieces (1 1/2 to 2 inch lengths)
5. Heat a large covered skillet or Dutch oven over medium heat.
6. Add the asparagus and cook for a minute or two.
7. Add 1/4 cup of water and cover quickly. Allow the asparagus to steam for 2 min.
8. Uncover and add the mushrooms. Ad a splash of water if it seems dry. Cover and cook for about 2 min.
9. Uncover and add the garlic. Cover and cook for a minute or two.
10. Add the asparagus/mushroom mix to the pasta and combine well. Keep warm on the lowest heat setting.
11. Put 1 cup of the pasta water into a small saucepan over medium heat.
12. Add the bouillon, basil, nutritional yeast, garlic powder, and red pepper.
13. In a small bowl whisk together the almond milk and cornstarch, then add it to the sauce.
14. Continue cooking the sauce, stirring, until it boils and thickens slightly.
15. Pour the sauce over the pasta and vegetables, stir to coat.
Notes
- The first time I made this I used vegetable bouillon (Better than Bouillon no-Chicken). The second time I ran out of bouillon so I used Club House La Grille vegetable seasoning. I put two tbsp. in a small bowl with enough water to get it all wet. Let sit while prepping everything else.
- If the sauce is too thin, before adding to the pasta, whip up another plant milk/cornstarch in a bowl – maybe a tablespoon or two. Whisk and add it to the sauce – it will thicken as it heats.
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 4g
- Sodium: 185mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg