Print
Pasta with Asparagus and Creamy Mushroom Sauce
Author The Healthy Family and Home and Recipe Redux

Traditional creamy mushroom sauces usually contain butter, heavy cream and cheese. This version is vegan, gluten-free, dairy-free and made with clean, healthy ingredients.

Recipe courtesy of The Healthy Family and Home.

Create A List

Make a list for the store or order online.

Ingredients

Scale
  • 1 pound cooked organic pasta (16 ounces, gluten-free, if necessary)

For the asparagus

  • 12 stalks organic asparagus (diced)
  • 2 teaspoons organic extra-virgin olive oil
  • 2 cloves organic garlic (freshly crushed)
  • 12 pinch Himalayan pink salt

For the sauce

  • 4 cups organic crimini mushrooms (or white button mushrooms)
  • 1 1/2 cup organic cashews
  • 1 1/2 cup distilled/purified water
  • 4 cloves organic garlic (freshly crushed)
  • 2 tablespoons organic shallots (diced)
  • 1 1/2 teaspoon organic dried rosemary
  • 1 tablespoon organic extra-virgin olive oil
  • 1 teaspoon Himalayan pink salt

Instructions

  1. Prepare the pasta: Prepare the pasta according to the package directions. Set aside.
  2. Prepare the asparagus: In a skillet, add all the ingredients for the asparagus (diced asparagus, olive oil, garlic, Himalayan pink salt) and saute on high heat for 2 – 3 minutes. Set aside.
  3. Prepare the sauce: Add all the ingredients for the mushroom sauce to a Vitamix and blend until creamy and smooth. Adjust seasonings, if needed.
  4. Assembly: In a large mixing bowl, add the cooked pasta, diced/sauteed asparagus and mushroom sauce together and gently toss until it is well combined.

Best when served immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers

@mushroomcouncil