Recipes Spring

Creamy Mushroom Pasta w. Roasted Asparagus & Lemon

February 21, 2015

This vegan and gluten-free (optional) pasta is creamy, delicious and easy to prepare. It’s also super healthy. Asparagus, one of my favorite Spring vegetables is packed with vitamin C, K, folate, fiber and is an anti-inflammatory and antioxidant-rich food. Crimini mushrooms are a nutrition powerhouse loaded with vitamins, minerals and antioxidants, giving them the potential to ward off disease. Be sure to make extra – the kids gobble it up!


  • 1 bunch asparagus, trimmed and washed
  • 1 cup crimini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 Meyer lemons
  • 5 cups pasta (I used quinoa pasta)
  • 2.5 cups milk or unsweetened plain almond milk
  • 3 Tbsp all purpose flour (or GF flour/cornstarch)
  • 2 Tbsp grated parmesan cheese or nutritional yeast
  • Extra-virgin olive oil
  • Sea salt and black pepper


  1. Preheat oven to 400°F. Toss asparagus with 1/2 Tbsp olive oil and a pinch of salt and pepper and place onto a baking sheet lined with parchment paper. Top with pieces of thinly sliced lemon and bake for 25 minutes.
  2. In the meantime, bring a pot of salted water to a boil. While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil and garlic. Whisk and continue cooking for 2 minutes or until garlic is just starting to brown.
  3. Add 3 Tbsp flour and whisk. Use a large flat spatula to smash down the bits of garlic and flour to thoroughly incorporate. Cook for 30 seconds, then whisk in milk of choice, 1/2 cup at a time. Add nutritional yeast or parmesan and stir. Add mushrooms and stir. Add a pinch of salt and pepper and whisk. Slightly reduce heat and continue cooking to thicken, stirring occasionally. Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
  4. Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
  5. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat. Divide between 2-3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.

Recipe adapted from Minimalist Baker

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