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    Home » Main Courses

    Vegan Creamy Mushroom and Asparagus Pasta

    Published: Mar 25, 2021 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 12 Comments

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    This vegan creamy mushroom and asparagus pasta is one of the easiest vegan pasta dishes that you can make! Taste is out of the world!

    There’s this period of time between winter and spring where you can’t decide if you are ready to switch to cooler/less filling foods or you want to keep the carbs. This vegan creamy mushroom and asparagus pasta is there for this in between time.

    It’s usually during these few weeks that asparagus seasons starts to hit and it is easy to find really great tasting asparagus.

    Today we are combining all these favorites – creamy pasta, mushrooms and asparagus in order to give you one epic, easy vegan dinner idea.

    This easy vegan dinner idea is also great for meal prepping and to feed both vegan and non-vegans alike. Seriously, who doesn’t like pasta!

    We’ll give tips in the post for additions to make it go even further and as always, we’ll give tips on making it allergen friendly!

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    Frequently Asked Questions

    Can I make this vegan creamy mushroom and asparagus pasta Top 8 Allergen Free?

    The ingredients that we need to look at here are the pasta, vegan butter, coconut milk, and vegan parmesan.

    To start, you want to use a gluten free pasta.  There are so many choices available now, so just use the one that you like the best. 

    For the vegan butter, ensure that it is soy free.  We prefer flora or earth balance soy free when it comes to this. It comes in a red tub. 

    Then, we have coconut milk. While it makes the dish creamier, you can swap it with other dairy free milks. We’d suggest oat milk for this because it’s creamier.

    And then we have the vegan parmesan cheese. We are use Violife in this recipe, which does contain coconut oil, but no other allergens.  If you have a coconut allergen, you can use Follow Your Heart parmesan. 

    We also have a vegan parmesan on our site that you can make with sunflower seeds; however, it doesn’t melt well which is why we recommend using one of the store bought brands. 

    What can I substitute for canned coconut milk?

    Canned coconut milk is thick and makes the pasta sauce extra creamy; however if you don’t have that on hand, you can still make this pasta recipe.

    If you don’t have canned coconut milk, you can use any dairy free milk. We would suggest oat or soy milk because they tend to be creamier.

    What can I substitute for vegan parmesan cheese?

    If you don’t have any store bought vegan parmesan on hand, you can make our homemade vegan parmesan on our site that you can make with sunflower seeds.

    We would recommend sprinkling this on top once the dish is already plated as it doesn’t melt well.

    Alternatively, you could use another vegan cheese that melts; however it will change the texture and flavor of the dish.

    Can I replace the vegan butter with another oil?

    Yes you could. Coconut oil would be the best replacement and then another like olive or avocado oil. It will not have the same creaminess though.

    How can I make this oil free?

    You can just add more vegetable stock in the beginning. It will drastically change the taste and not be as rich, but if you are used to being oil free then you will likely not mind.

    Can I omit the mushrooms?

    Yes. Feel free to omit and add another “meat” replacement. More vegetables, protein source, etc.

    DOES IT MATTER WHAT TYPE OF PASTA THAT I USE?

    We are using bowtie pasta in the photos; however, you can use whatever pasta you have on hand.

    It also does do well with tubular shaped pasta, like penne, and even ones like rotini or shells that can pick up and hold onto all the sauce. But truly, whatever you have on hand will work perfectly.

    Can I add anything else to the dish besides the pasta and sauce?

    Absolutely. Here’s some ideas:

    • vegan chicken strips
    • crispy chickpeas
    • crispy tofu pieces
    • broccoli
    • cannellini beans
    • spinach or kale

    Can I prep this vegan pasta ahead of time?

    Yes! We’d recommend letting this cool completely and then storing in an air tight container for up to 5 days. If you meal prep you can split this up into individual containers.

    You may want to or feel like you need a splash or two of dairy free milk when reheating.

    Can this be frozen?

    We don’t recommend freezing this dish.

    What size skillet should I use for this vegan pasta dish?

    You want a large skillet, approximately 12 inches; however, you don’t want it so large that the sauce is too spread out.

    The larger the skillet the more quickly the liquid will reduce. So you want it large enough that it will evenly cook the pasta, but not so large you cook down your sauce too fast.

    You could also use a large pot or dutch oven, but try to keep the size the same.

    WHAT SIDES TO SERVE WITH THIS VEGAN CREAMY PASTA DISH?

    There are endless possibilities but a side salad and some bread are great starting points.

    Here’s some bread ideas:

    • Vegan Italian Cheesy Bread Rolls (photo shown above)
    • Vegan Garlic Bread
    • Easy Vegan Dinner Rolls

    What other vegan pasta ideas could I make?

    Who doesn’t love pasta?  Especially in colder months, it can be a total comfort food.  Here’s some more delicious vegan pasta dishes: 

    • Vegan Mac and Cheese Pasta
    • Vegan Pumpkin Pasta with Sundried Tomatoes and Spinach
    • The Best Vegan Lasagna
    • Vegan Alfredo 
    • Vegan Cheesy Hamburger Helper Skillet
    • The Best Vegan Mac and Cheese
    • Spinach and Walnut Pesto Pasta
    • Vegan Carbonara
    • Vegan Creamy Broccoli and Chickpea Pasta 

    And if you are looking for some cold pasta ideas, try out: 

    • Italian Vegan Pasta Salad
    • Vegan Macaroni Salad

    Pin this vegan one pot creamy garlic parmesan pasta for later!

    Print Recipe
    4.95 from 19 votes

    Vegan Creamy Mushroom and Asparagus Pasta

    This vegan creamy mushroom and asparagus pasta is one of the easiest vegan pasta dishes that you can make! Taste is out of the world!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course, pasta dishes
    Cuisine: American
    Servings: 4 people
    Calories: 442kcal
    Author: Larisha Bernard

    Ingredients

    • ½ lb bowtie pasta (sub for another kind of pasta or GF pasta)
    • 1 lb fresh asparagus
    • ½ sweet onion (about ½ to ¾ of a cup)
    • 8 oz baby bella mushrooms, carefully rinsed
    • 6 cloves garlic
    • ¼ cup vegan butter
    • 1 teaspoon liquid smoke
    • ½ tsp smoked paprika
    • 2 sprigs fresh thyme
    • 2 tablespoon chickpea or almond flour (can sub all purpose)
    • ½ cup vegetable broth
    • 1 15oz can coconut milk, shaken (sub with another thicker dairy free milk)
    • 1 cup vegan mozzarella cheese shreds
    • ⅓ cup vegan parmesan cheese, grated
    • ¼ teaspoon salt more to taste
    • ⅛ teaspoon pepper, more to taste

    Instructions

    • Bring a large pot of salted water to a boil.
    • While waiting on water, trim the ends of the asparagus and cut each stalk into 3 pieces (or smaller if desired), sliced mushrooms (including stems), dice onions, and mince garlic. Set aside.
    • Once water is boiling add the pasta and cook for half the instructed al dente time. After time is up, add asparagus and cook for remaining time (at least and no longer than 4-5 minutes). Immediately drain once done.
    • In a large skillet, over medium heat, add vegan butter and let melt.
    • Add in diced onions and cook for 2 minutes or until starting to become softened.
    • Add sliced mushrooms and cook for an additional 2 minutes, stirring often.
    • Add in minced garlic, liquid smoke, smoked paprika, and thyme sprigs.
    • Sprinkle flour and whisk until combine. Slowly pour in vegetable broth and coconut milk. Stir together.
    • Bring to a boil, then reduce heat and let simmer for 3-4 minute or until it starts to thicken.
    • Add in salt, pepper, vegan parmesan and vegan mozzarella. Stir together until cheese has melted.
    • Add in cooked asparagus and pasta. Stir together. Cook until heated through.
    • Remove from heat and discard the thyme sprigs. Add more salt and pepper if desired.

    Video

    Nutrition

    Serving: 0.25dish | Calories: 442kcal | Carbohydrates: 63g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 653mg | Potassium: 644mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1609IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 6mg

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    Reader Interactions

    Comments

    1. Pat W.

      September 13, 2022 at 4:35 pm

      5 stars
      So yummy!

      Reply
      • LarishaBernard

        November 30, 2022 at 9:58 pm

        Awesome!

        Reply
    2. Wendy

      July 23, 2022 at 7:15 pm

      This was our first ever “vegan” meal prepared. We LOVED it. Hubby and even our 6 year old really enjoyed it. We will be adding it to our regular rotation for sure. Thank you so much for the recipe.

      Reply
      • LarishaBernard

        October 06, 2022 at 10:55 pm

        So glad to hear it was a hit for the whole family

        Reply
    3. Tamara

      June 06, 2022 at 7:17 pm

      5 stars
      My my my GAWDT this was 🔥. My oldest daughter and I just made this and can’t get enough….thank y’all once again.

      Reply
      • LarishaBernard

        June 07, 2022 at 12:18 am

        So glad that you both enjoyed it so much!

        Reply
    4. Tia

      August 02, 2021 at 5:59 pm

      5 stars
      Simply delicious

      Reply
      • LarishaBernard

        February 10, 2022 at 8:03 pm

        Yay!

        Reply
    5. Melissa

      May 08, 2021 at 11:56 am

      5 stars
      I absolutely loved this pasta! It was amazing when freshly made, but it also was great left over.

      Reply
      • LarishaBernard

        May 10, 2021 at 3:46 pm

        We’re so happy to hear you liked it! Thanks for taking time to leave a review!

        Reply
    6. Portia

      March 31, 2021 at 7:23 pm

      5 stars
      Delicious and yummy!!! Quick and easy to prepare in a weekday night. I WILL be making this again. Thank you!!!

      Reply
      • LarishaBernard

        April 09, 2021 at 11:46 pm

        So happy to hear you liked it! Thanks for leaving a review

        Reply

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