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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!
Course Main Course, pasta dishes
Cuisine American
Keyword vegan main course, vegan pasta, vegan recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author LarishaBernard

Ingredients

  • 1/2 lb bowtie pasta (sub for another kind of pasta or GF pasta)
  • 1 lb fresh asparagus
  • 1/2 sweet onion (about 1/2 to 3/4 of a cup)
  • 8 oz baby bella mushrooms, carefully rinsed
  • 6 cloves garlic
  • 1/4 cup vegan butter
  • 1 tsp liquid smoke
  • 1/2 tsp smoked paprika
  • 2 sprigs fresh thyme
  • 2 tbsp chickpea or almond flour (can sub all purpose)
  • 1/2 cup vegetable broth
  • 1 15oz can coconut milk, shaken (sub with another thicker dairy free milk)
  • 1 cup vegan mozzarella cheese shreds
  • 1/3 cup vegan parmesan cheese, grated
  • 1/4 tsp salt more to taste
  • 1/8 tsp 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.