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.
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
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.
This recipe, 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 meal that can be made in the length of time it takes to prepare your pasta.
Just blend the creamy mushroom sauce in a Vitamix in a matter of minutes and saute’ the asparagus while the pasta is boiling.
Then all you have to do is toss everything together and dinner is ready!
While traditional creamy mushroom sauces usually contain butter, heavy cream and cheese, this healthier version is vegan, gluten-free, dairy-free and made with clean, healthy ingredients.
Want more healthy meal and entrée recipes? Check out 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 an entire chapter of 20 healthy, clean eating meal and entrée recipes you will love!
Pasta with Asparagus and Creamy Mushroom Sauce (Vegan, Dairy-Free)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 1 box 365 Everyday Value organic spaghetti pasta (16 ounce box, cooked)
For the asparagus
- 12 stalks organic asparagus (diced into 1 1/2 inch pieces)
- 2 teaspoons 100% pure avocado oil
- 2 cloves organic garlic (freshly crushed)
- 1 - 2 pinch Himalayan pink salt
- 1 - 2 pinch 365 Everyday Value organic ground black pepper
For the sauce
- 2 cups organic shitake mushrooms
- 2 cups organic baby portobello mushrooms
- 1 1/2 cup Whole Foods Market organic raw cashews
- 1 1/2 cup water (purified / filtered)
- 4 cloves organic garlic (freshly crushed)
- 1 bulb organic shallots (diced)
- 1 1/2 teaspoon 365 Everyday Value organic dried rosemary
- 1 tablespoon 100% pure avocado oil
- 1 - 1 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon 365 Everyday Value Ground Black Pepper
Directions
| Prepare the veggies and pasta | |
| Step 1 | Prepare the veggies: dice the asparagus into 1 1/2 inch pieces, dice the shallots, de-stem the mushrooms Prepare the pasta according to the package directions. |
| Prepare the asparagus | |
| Step 2 | While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and saute on medium/high heat for 4 - 5 minutes. Set aside. |
| Prepare the sauce | |
| Step 3 | While the pasta is boing, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth. Adjust seasonings to your preference and water to get the consistency you prefer. |
| Assembly | |
| Step 4 | 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. Best when served immediately. Enjoy! |
Note
This recipe will make approximately 4 - 6 servings.
The recipe and photographs for "Pasta with Asparagus and Creamy Mushroom Sauce" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution Non-Commercial 4.0 International License and cannot be used without my written permission.
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!
this looks great. wonder if you have a suggestion to replace the nuts?
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 😉
Your mushroom sauce sounds perfect for pasta!
Hi there Cindy! Thanks so much and thanks for stopping by 😉
Made this today and served it with lots of veggies (broccoli, cauliflower and carrots). It was delicious! Thanks for the recipe! (:
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 😉
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!
Hi there Carl! Thanks so much and I hope you enjoy the recipe if you try it out 😉
Yummm this looks amazing and super healthy! Do you think you could still make it if you didn’t have a vitamix?
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 😉
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
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 🙂