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Pasta with Asparagus and Creamy Mushroom Sauce

June 16, 2014 By Karielyn Tillman 12 Comments

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This healthy plant-based Gluten-Free Vegan Pasta with Asparagus and Creamy Mushroom sauce is an easy weekday meal that’s made with clean, real food ingredients and is ready in less than 30 minutes.

White bowl of The BEST Gluten-Free Vegan Creamy Mushroom Asparagus Pasta on a white wooden surface

This post has been updated October 1, 2016, as part of the “5 Affordable Weeknight Dinners from Whole Foods Market” campaign highlighting high-quality ingredients from my recent Whole Foods Market shopping trip. 


This Pasta with Asparagus and Creamy Mushroom Sauce is part of the “5 Affordable Weeknight Dinners from Whole Foods Market” theme highlighting recipes made with organic, high-quality groceries using Whole Foods Market 365 Everyday Value brand ingredients and Whole Foods Market fresh, responsibly grown, local and Whole Trade produce.  Check out all the details of my shopping trip here.

If you’ve never shopped at Whole Foods Market before or purchased their 365 Everyday Value brand, I think you will be pleasantly surprised at the quality and value.  You can be assured when you buy 365 Everyday Value brand foods they will not contain high-fructose corn syrup, no hydrogenated fats, and no artificial colors, flavors, preservatives or sweeteners.

1 Bag, 5 Meals, 4 People | The Healthy Family and Home

Make sure you check out the other 4 dinner recipes you can make using high-quality ingredients at great prices from Whole Foods Market:

  • Vegan Spicy Chickpea and Mango Wraps
  • Vegan Stuffed Pepper Soup
  • Vegan Smoked Paprika and Black Bean Chili
  • Blueberry and Mango Salad with Tahini Ginger Dressing

I’ve also prepared a chart showing how you can use re-use the ingredients from one shopping trip to make all the recipes above.

Feel Good About What You Eat text graphic

What Ingredients Do I Need To Make This Vegan Pasta with Asparagus and Creamy Mushroom Sauce Recipe?

This recipe is made with nutrient-dense, real food ingredients that you probably already have on hand.

Try to buy organic ingredients whenever possible.

Whole Foods Market has thousands of items on sale every day!  Don’t forget to download the Whole Foods Market app and subscribe to the Whole Foods Market newsletter for sales and digital coupons.

While traditional creamy mushroom sauces usually contain butter, heavy cream, and cheese, this healthier version is vegan, gluten-free, dairy-free, soy-free, paleo-friendly (using paleo-approved pasta) and Medical Medium compliant.

  • Gluten-Free Pasta
  • Asparagus
  • Shitake Mushrooms
  • Baby Bella Mushrooms
  • Avocado Oil
  • Cashews
  • Shallots
  • Dried Rosemary
  • Garlic
  • Ground Black Pepper
  • Himalayan Pink Salt

Make sure you visit my “5 Fast Facts of Nutrient-Dense Foods” to see the nutritional benefits of the ingredients I used in this recipe!

How To Make Vegan Pasta with Asparagus and Creamy Mushroom Sauce | Step-By-Step Instructions:

This recipe, Vegan Pasta with Asparagus and Creamy Mushroom Sauce, which is part of the “5 Affordable Weeknight Dinners from Whole Foods Market” theme, is a quick and easy plant-based meal that can be made in the length of time it takes to prepare your pasta.

Step 1: Prepare The Veggies + Pasta (+/- 10 minutes)

  1. The first thing I do when making this recipe is to start boiling the pasta. It gives me at least 10 minutes to work on the veggie prep and enough time to saute’ the asparagus. After deciding which variety of gluten-free pasta you’d like to use (spaghetti pasta, penne, angel hair, etc.), boil it according to the package directions. When it’s finished, drain it and set aside.
  2. While the pasta is boiling, you can dice the asparagus into 1 1/2 inch pieces, dice the shallots and de-stem the mushrooms. When finished, set them aside.

Step 2: Prepare The Sauce (+/- 5 minutes)

  1. While the pasta is boiling, add all the ingredients for the sauce to a Vitamix and blend until creamy and smooth. 
  2. Adjust the seasonings to your preference.

Step 3: Prepare The Asparagus (+/- 5 minutes)

  1. Add all the ingredients for the asparagus to a skillet and saute’ on medium/high heat for about 4-5 minutes, or until they are soft.

Step 4: Assembly

In a large mixing bowl, add the cooked pasta, sauteed asparagus, and mushroom sauce together and gently toss until it is well combined and evenly distributed.

You may want to add everything back into the skillet to re-warm depending on long it took for your pasta to cook and if it cooled down while preparing the rest of the recipe.

That’s it…dinner is ready!

White bowl of The BEST Gluten-Free Vegan Creamy Mushroom Asparagus Pasta on a white wooden surface

Ingredient Substitutions + Tips for Vegan Pasta with Asparagus and Creamy Mushroom Sauce:

Pasta. You can substitute the spaghetti pasta with your favorite gluten-free variety like penne, shells or angel hair.

Mushrooms. Feel free to use your favorite variety or whatever type of mushrooms you have on hand.

Shallot. You can substitute with organic red onion.

Avocado Oil. You can substitute with organic extra-virgin olive oil.

Himalayan Pink Salt. This is my salt of preference, but you can always use sea salt as a substitute.

Want More Healthy Plant-Based Vegan + Gluten-Free Meal and Entrée Recipes?  

Check out these:

  • Clean Eating Zucchini Boats with Creamy Garlic Sauce 
  • Spaghetti Squash with Creamy Lemon Garlic Sauce 
  • Creamy Vegan Vegetable Minestrone Soup
  • or my CLEAN EATING Cookbook with over 100+ healthy, plant-based gluten-free + vegan recipes made with real food ingredients just like this one that you will love!

Continue to Content
Gluten-Free Vegan Creamy Mushroom Asparagus Pasta

Gluten-Free Vegan Creamy Mushroom Asparagus Pasta

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This healthy plant-based Gluten-Free Vegan Pasta with Asparagus and Creamy Mushroom sauce is an easy weekday meal that's made with clean, real food ingredients and is ready in less than 30 minutes. { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Paleo-Friendly* | Medical Medium* }

Ingredients

  •  1 box 365 Everyday Value organic gluten-free pasta* (16-ounce box)

For the mushroom sauce:

  • 2 cups organic shitake mushrooms
  • 2 cups organic baby bella mushrooms
  • 1 1/2 cups Whole Foods Market organic raw cashews
  • 1 1/2 cups water (filtered/purified)
  • 4 cloves organic garlic 
  • 1 bulb organic shallots (quartered)
  • 1 tablespoon 100% pure avocado oil
  • 1 1/2 teaspoons 365 Everyday Value organic dried rosemary
  • 1 teaspoon Himalayan pink salt
  • 1/2 teaspoon 365 Everyday Value organic ground black pepper

For the asparagus:

  • 12 stalks organic asparagus (diced into 1 1/2-inch pieces)
  • 2 teaspoons 100% pure avocado oil
  • 2 cloves garlic (freshly crushed)
  • 1-2 pinches 365 Everyday Value organic ground black pepper
  • 1-2 pinches Himalayan pink salt

Paleo + Medical Medium Substitutions:

  • *Use paleo-approved pasta or Medical Medium compliant pasta

Instructions

Prepare the veggies + pasta:

  1. Prepare the veggies by dicing the asparagus into 1 1/2-inch pieces, cutting the shallots into quarter pieces and de-stemming the mushrooms.
  2. Prepare the pasta according to the package directions, then drain.

Prepare the mushroom sauce:

  1. While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix and blend until creamy and smooth.
  2. Adjust seasonings to your preference and water to the consistency you prefer.

Prepare the asparagus:

  1. Add all the ingredients for the asparagus to a skillet and saute on medium/high heat for 4-5 minutes, or until the asparagus is soft.

Assembly:

  1. In a large mixing bowl, add the cooked pasta, sauteed asparagus, and mushroom sauce together and gently toss until it is well combined and evenly distributed.
  2. Return to the skillet to reheat if you prefer.
  3. Best when served immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 349 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 461mg Carbohydrates: 35g Net Carbohydrates: 26g Fiber: 9g Sugar: 7g Sugar Alcohols: 0g Protein: 12g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
© Karielyn Tillman
Cuisine: American / Category: Healthy Recipes
This healthy plant-based Gluten-Free Vegan Pasta with Asparagus and Creamy Mushroom sauce is an easy weekday meal that's made with clean, real food ingredients and is ready in less than 30 minutes. It's dairy-free and contains no butter of white flour. { The Healthy Family and Home } #vegan #pasta #asparagus #mushroom #dinner
Disclosure:  This is a Sponsored Post by Whole Foods Market.  I was provided ingredients to make the recipes in this post and was compensated for my time.  Thank you for supporting the brands and companies that make this website possible!

Filed Under: Healthy Recipes, Meal + Entree Recipes, Medical Medium Recipes, Paleo-Friendly Recipes, Vegan Recipes, Vitamix Recipes

About The Author

Hi, I'm Karielyn! I'm the cookbook author of "CLEAN DESSERTS" and creator of "The Healthy Family and Home" website. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating. Read More…

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Reader Interactions

Comments

  1. Rhonda says

    April 12, 2017 at 2:48 pm

    Your sauce is outa this world! I added 3+ Tbls. of nutritional yeast. It makes 3-4 cups of sauce enough to feed 12 people. You could cut the recipe in half. I will make it again….. Thanks

    Reply
    • Karielyn says

      April 17, 2017 at 3:12 pm

      Hi there Rhonda! I’m so glad to hear you enjoyed the recipe and thanks for sharing the tip about adding the extra nutritional yeast…you can never add too much nutritional yeast IMO!

      I appreciate you trying it out and taking the time to let me know you liked it 🙂

      Reply
  2. Rachel Dickens says

    July 15, 2014 at 8:16 pm

    Yummm this looks amazing and super healthy! Do you think you could still make it if you didn’t have a vitamix?

    Reply
    • Karielyn says

      July 16, 2014 at 12:43 pm

      Hi there Rachel! The only thing I’d be worried about is the cashews in the mushroom sauce. If you have a high-powered blender (other than a Vitamix) that could process the cashews into a creamy texture, it would work.

      The only other thing I could think of would be to soak the cashews for maybe 1/2 an hour to soften them and you could ~try~ to process them in a food processor. It may not have as creamy and smooth texture as with a Vitamix but it just might work if you don’t mind a little difference in the texture. The taste should be the same though.

      Thanks for the question and I hope that works out and you are able to make it because it is really good 😉

      Reply
  3. Carl @ Kids Magician says

    June 26, 2014 at 12:24 pm

    Hey Karielyn, great receip. Past is one of my favourite dishes and have never tried mixing mushrooms but this dish looks delicious. Thanks for sharing!

    Reply
    • Karielyn says

      June 26, 2014 at 7:31 pm

      Hi there Carl! Thanks so much and I hope you enjoy the recipe if you try it out 😉

      Reply
  4. April says

    June 24, 2014 at 10:23 pm

    Made this today and served it with lots of veggies (broccoli, cauliflower and carrots). It was delicious! Thanks for the recipe! (:

    Reply
    • Karielyn says

      June 26, 2014 at 8:24 pm

      Hi there April! I’m so glad to hear you enjoyed it and I love the combination of veggies you used…the more the better!

      Thanks for trying out the recipe and for taking the time to let me know you like it 😉

      Reply
  5. Cindys Recipes and Writings says

    June 16, 2014 at 11:11 pm

    Your mushroom sauce sounds perfect for pasta!

    Reply
    • Karielyn says

      June 17, 2014 at 8:49 am

      Hi there Cindy! Thanks so much and thanks for stopping by 😉

      Reply
  6. Peter @Feed Your Soul Too says

    June 16, 2014 at 12:26 pm

    this looks great. wonder if you have a suggestion to replace the nuts?

    Reply
    • Karielyn says

      June 17, 2014 at 8:50 am

      Hi there Peter! The only other thing I could think that might work would be coconut milk (canned, full-fat) which is what I also use when I want to make something with a creamy texture (and milk/cream replacement).

      Thanks so much for your question and for stopping by 😉

      Reply

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Hi...I'm Karielyn and welcome to my website where I share easy and healthy plant-based vegan + gluten-free recipes made with real food ingredients that make you feel good about what you eat! Read More…

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