If you're looking for a quick and easy vegan meal that is delicious and nutritious, look no further than this easy one-pot Vegan Asparagus Mushroom Pasta recipe. The combination of asparagus and mushrooms gives the dish a wonderful earthy flavor with the delicious flavor of thyme. You can make this comforting meal in less than 30 minutes!
Seeing all the beautiful and fresh spring produce available at the market inspired me to make this vegan penne pasta recipe. The tender and thin stalks of young and tender asparagus are among my favorite spring veggies. The slimmer asparagus tastes the best to me - green, grassy, and fresh.
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This meatless veggie pasta makes a wonderful main course or a great side dish served with Quinoa and Chickpea Salad as a starter. Stir in homemade cashew cream for a slightly heavier sauce or try this Green Chimichurri with Carrot Tops for a garlicky, tangy, green pasta sauce.
This was so good. We didn't have the Parm you recommended (it was sold out/unavailable) but it didn't matter. I drizzled on a little extra evoo at the end and we all loved it.
- Kate
Other vegan pasta dishes you are sure to enjoy are Vegan Creamy Mushroom Pasta, Vegan Creamy Roasted Tomato Garlic Pasta, or Creamy Vegan Pasta with Peas.
Ingredients
To make this vegan asparagus pasta dish, you will need these simple ingredients:
- Gluten-free pasta - I chose brown rice gluten-free penne pasta. Any type of pasta will work, especially short pasta.
- Asparagus - use the freshest asparagus you can find, you can find tips on selecting asparagus above. I prefer skinny asparagus, although thicker asparagus works as well; you just have to cook it a little longer.
- Garlic - fresh garlic
- Mushrooms - I chose white and brown beech mushrooms, you can choose any combination you like with wild mushrooms and button mushrooms.
- Sea salt - I like to use Himalayan pink salt or Celtic sea salt
- Extra-virgin olive oil
- Fresh thyme - tips on how to destem fresh thyme are below
- Vegan butter, or more extra-virgin olive oil
- Vegan Parmesan - I love Violife Just Like Parmesan Wedge for this recipe (not sponsored, I just love this vegan cheese).
A complete ingredient list with exact amounts can be found in the recipe card below.
How To Select Asparagus
Although I prefer the thinner stalks of asparagus, the thicker ones will work fine in this recipe. Thickness is not an indicator of freshness but maturity. Avoid asparagus with woody stems, since they lack flavor and freshness.
Be sure to snap the ends off first. For the photo above, I trimmed the asparagus evenly, but this is a step I usually skip.
When shopping for asparagus, look for purplish tips and bright green color. The tips of the asparagus above have a faint violet tinge. Avoid the stalks with limp stems, as they should be firm.
Another indicator of freshness is closely tipped asparagus. Have you ever heard asparagus squeak when you grab a fresh bunch? That is how they should sound.
Which Mushrooms To Use
I came across these organic Japanese mushrooms which I ended up using in the pasta recipe. The white beech mushrooms pictured above, also known as bunapi mushrooms, are clean tasting and delicate. They are less earthy tasting than cremini or baby Portobello mushrooms.
The white beech mushrooms pair quite well with the grassy taste of the asparagus and the flavor of the fresh thyme. Pictured in the ingredients are brown beech mushrooms, also known as bunashimeji, which are delicious in this recipe as well.
You can use any combination of mushrooms you like, including shiitake and Baby Bellas.
How To Select Mushrooms
Look for fresh mushrooms that are smooth, plump, and firm. Avoid those that look dried out or damp. Many of the cremini and portobello mushrooms I see have exposed gills.
Exposed gills mean that they have a
You can use whichever variety of mushrooms is available. For this recipe, my favorite mushrooms are white beech or brown beech mushrooms. I find that the cremini mushrooms overpower the asparagus with their earthiness and the flavor of the thyme is not as pronounced. However, as I mentioned before, feel free to try whichever mushrooms suit your taste!
Substitutions
- Gluten-free pasta - You may use any short pasta you wish, such as bow-tie pasta. Fresh vegan pasta is great as well. I love the 100% organic brown rice penne I used to make this asparagus and mushroom pasta.
- Vegan Parmesan cheese - Stir in a tablespoon of nutritional yeast, or skip it! Or top your asparagus mushroom pasta with a drizzle of extra virgin olive oil!
Variations
- Sauce - Stir in vegan cream cheese or Cashew Cream along with the pasta water at the end to make a richer sauce, or stir in Vegan Basil Pesto or Carrot Top Chimichurri. Or add a splash of oat milk or organic soy milk.
- Fresh herbs - You can try fresh basil instead or any combination of fresh herbs that you like, including fresh parsley.
- Vegetables - Try this recipe with your favorite vegetables. Green peas or green beans are a great alternative to asparagus. Add sauteed bell pepper to change it up!
- Spicy - Add red pepper flakes like I did in this Carrot Greens Chimichurri and a pinch of garlic powder.
- Lemon - Add lemon zest and a squeeze of fresh lemon juice for a touch of bright acidity.
How To Make This Recipe
- Step 1: Boil a large pot of water on medium heat. In the meantime, wash the asparagus, snap off the ends, chop the mushrooms and garlic, and measure the other ingredients so that they're ready to go when you start cooking
- Step 2: Two to five minutes before the pasta is supposed to be done, add the fresh asparagus to the pasta and water, and cook; 2 minutes for skinny asparagus, and 4 to 5 minutes for thick asparagus. Stir occasionally until the asparagus turns bright green and the pasta water starts gently boiling again.
- Step 3: Reserve half a cup of water before draining the asparagus and cooked pasta in a colander, and set aside. Do not rinse.
- Step 4: Place the empty saucepan back on low to medium heat. Add olive oil and when the oil starts to shimmer, add the garlic and stir continuously for 30 seconds. Do not let the garlic turn brown or it will taste bitter. If it starts turning golden, add the mushrooms and stir immediately.
- Step 5: After adding mushrooms, keep stirring, and add sea salt, vegan butter, and thyme. Sauté for a few minutes, stirring frequently on low-medium to medium heat. If you see browned bits on the bottom of the saucepan, deglaze with ¼ cup to ½ cup of the pasta water. Or if you are enjoying white wine such as Sauvignon Blanc with your meal, try deglazing with wine instead to make a white wine sauce. Using the pasta water will add creaminess.
- Step 6: Stir in the cooked pasta with the asparagus that you set aside earlier. Toss in ½ cup grated vegan Parmesan. Add a couple of pinches of salt to taste. Keep stirring gently until everything is heated through.
- Step 7: Serve immediately. Add freshly ground black pepper and more grated vegan Parmesan if you wish, or a drizzle of extra virgin olive oil. Garnish with sprigs of fresh thyme.
Expert Tips
Use the freshest and best quality ingredients you can find. Fresh basil, fresh lemon, fresh garlic - each quality ingredient makes such a difference!
Crush the thyme leaves gently before adding them to the pasta to release the flavor.
Recipe FAQs
When you bring the asparagus home from the grocery store or the market, snap off the tough ends; they'll snap off at the right place. You can cut off the ends if you prefer. Fill a mason jar with water and place the asparagus in the jar upright so it can absorb the water through the snapped ends.
Rinse the fresh thyme with stems in cold water and dry gently with a soft towel. Hold the top of the stem with your left hand and pull the leaves off in a downward motion with your right thumb and index finger. This will take the leaves off easily.
If your thyme is fresh, the stems will be soft and they are edible. However, if your thyme is on the dry side, you can hydrate it by soaking it in cool water for about 10 minutes or so. If your thyme stems are woody, those are inedible.
Refrigerate pasta within two hours of cooking in shallow airtight containers (I prefer glass) or resealable plastic bags. It will last for three to five days in the refrigerator.
You can freeze leftover pasta in covered airtight containers or heavy-duty freezer bags for one to two months. Since this pasta is very light on the sauce, I don't recommend freezing it since it may become mushy when thawed.
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Asparagus Mushroom Pasta
INGREDIENTS
- 3 quarts water to boil pasta
- 1 tablespoon kosher salt
- 8 oz brown rice gluten free penne pasta or pasta of your choice
- 1 pound asparagus (typically 1 bunch) snap off the tough ends, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 2 large cloves garlic minced
- 7 oz beech mushrooms or other mild-flavored mushrooms chopped into 1-inch pieces
- ¾ teaspoon sea salt plus 1 tablespoon for pasta water, to taste
- 1 tablespoon vegan butter or extra-virgin olive oil
- 2 teaspoons fresh thyme destemmed, crush gently before adding to the pasta, reserve a few sprigs for garnish
- ¼ cup vegan Parmesan optional, plus extra for topping
INSTRUCTIONS
- In a medium saucepan, bring water to boil on medium heat.3 quarts water
- When water is boiling, add 1 tablespoon kosher salt, then add pasta and stir immediately. Cook pasta up to 2 minutes before the recommended cook time period for the pasta, stirring occasionally throughout.1 tablespoon kosher salt, 8 oz brown rice gluten free penne pasta
- Two to five minutes before the pasta is done, add the asparagus to the boiling water, and cook for two to five more minutes, stirring occasionally, until the asparagus turns bright green and the pasta water starts gently boiling again. If your asparagus is thick, you may need 4 to 5 minutes of cooking. Skinny asparagus only needs a couple of minutes of cooking time.1 pound asparagus (typically 1 bunch)
- Reserve a half-cup of pasta water. Drain the asparagus and pasta in a colander. Do not rinse.
- Place the empty saucepan back on low to medium heat. Add 1 tablespoon olive oil and after 30 seconds or when the oil starts to shimmer, add garlic. Stir the garlic continuously for 30 seconds, do not let the garlic turn brown. If it starts turning golden, add the mushrooms and stir immediately.1 tablespoon extra-virgin olive oil, 2 large cloves garlic
- After adding mushrooms, stir, and add ¾ teaspoon sea salt, vegan butter, and fresh thyme. Sauté for 3 to 5 minutes, stirring frequently on low-medium to medium heat. If you are seeing browned bits on the bottom of the saucepan, you can deglaze with ¼ cup to ½ cup of the reserved pasta liquid.7 oz beech mushrooms or other mild-flavored mushrooms, ¾ teaspoon sea salt, 1 tablespoon vegan butter, 2 teaspoons fresh thyme
- Stir in the pasta and asparagus. Add a couple of pinches of sea salt to taste. Keep stirring for a couple of minutes, until the vegetables and pasta are heated through.
- Serve immediately. Add freshly ground black pepper as desired, and grated vegan Parmesan. Garnish with sprigs of fresh thyme.¼ cup vegan Parmesan
NOTES
- Use whichever pasta you like.
- Deglaze the saucepan by adding reserved pasta water, a couple of tablespoons of water, vegetable stock, or white wine if you are enjoying some with your meal.
- Calories are calculated without the addition of vegan Parmesan.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Donna says
Delicious recipe ~ enjoyed this pasta!
Thanks 🙂
Emily Miller says
I'm glad to hear it, Donna! Thanks so much for your review!
Kerri says
This looks so good! Can't wait to make this for my family... and then tell them it's vegan?
Emily says
Thank you for your review, Kerry! I hope you all enjoy it!
Lisa says
This is my go-to dish when having vegan guests for dinner because it works as a nice side dish for the nonvegetarians too!
Emily says
Thank you, Lisa, for such a wonderful review! I am thrilled to hear that my vegan-friendly dish helped facilitate a successful dinner party with vegan and non-vegan guests!
Kushi says
Love the combination of ingredients in this pasta recipe. So delicious. Thanks for sharing.
Emily says
Thank you so much; I'm glad you love this combination!
Kate says
This was so good. We didn't have the Parm you recommended (it was sold out/unavailable) but it didn't matter. I drizzled on a little extra evoo at the end and we all loved it.
Emily says
Thank you so much for your kind words, Kate! I am so glad to hear that you all enjoyed this pasta!
Seema says
The pasta with mushrooms turns out delicious. The asparagus was so crisp and crunchy.
Emily says
Thank you, Seema, for your wonderful review! I am delighted to hear that the pasta and asparagus cooked up perfectly. I am so glad to have earned your five-star rating with this meal!
Amanda says
Mushrooms are so good in pasta dishes and I love the combination of adding the asparagus for a delicious spring meal too.
Emily says
Thank you very much for the rave review, Amanda! I appreciate your support!
Nancy says
Thanks for this lovely asparagus recipe! I can't wait for asparagus season!!
Emily says
Thank you for the review, Nancy! Asparagus season is one of my favorite times of year too! 🙂
Jacqui says
This is the perfect recipe for asparagus season! The combination of mushrooms and asparagus was divine.
Emily says
Thank you for taking the time to review this recipe, Jacqui! We're so glad that you enjoyed it.
Marisol says
Dear Emily, you are an amazing cook and this site is beautiful! Thanks for sharing your talent with us!
Emily says
Thank you so much for your kind words, Marisol, you are so sweet! I'm happy you like this site, it means so much.
Ana says
This recipe is delicious Emily! It's perfect for spring and summer too. The photos of those mushrooms are art! Just so beautiful.
Emily says
Thanks so much, Ana, I am so happy to hear that! This recipe has been in frequent rotation for us this spring!
Alain says
A pasta recipe without sauce! So refreshing and tasty. Thanks for all the details!
Emily says
Thank you so much for your comment, I'm glad you enjoyed it!