Asparagus Mushroom Pasta
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5 from 2 votes

Asparagus Mushroom Pasta

This asparagus mushroom pasta features the best of spring veggies and takes less than 30 minutes to make. You only need one pot to make this vegan and gluten-free pasta!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: asparagus mushroom pasta, spring, vegan
Servings: 2 people
Calories: 390kcal
Author: Emily Miller


  • 4 oz brown rice gluten free penne pasta or pasta of your choice
  • 1 pound asparagus snap off the tough ends, cut into 1-inch pieces
  • 2 cloves garlic minced
  • 7 oz mild flavored mushrooms chopped into 1-inch pieces
  • 1/2 teaspoon sea salt plus 1 tablespoon for pasta water, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme destemmed, crush gently before adding to the pasta
  • 1 tablespoon vegan butter or extra-virgin olive oil
  • 2 tbsp grated vegan Parmesan optional


  • In a medium saucepan, bring to boil approximately 3 quarts of water on medium heat. In the meantime, gather and prep ingredients.
  • When water is boiling, add 1 tablespoon sea salt, then add the pasta and stir immediately. Cook pasta up to 2 minutes before the recommended cook time period for the pasta, stirring occasionally throughout.
  • Two minutes before the pasta is done, add the asparagus to the boiling water, and cook for 2 to 4 more minutes, stirring occasionally, until the asparagus turns bright green and the pasta water starts gently boiling again. 
  • Drain the asparagus and pasta in a colander. Do not rinse.
  • Place the empty saucepan back on 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.
  • After adding mushrooms, sauté for at least 3 to 5 minutes, stirring frequently on medium heat. Add 1/2 teaspoon sea salt. When most of the water has evaporated, add 1 tablespoon of vegan butter.
  • Stir in the pasta with asparagus, and fresh thyme. Keep stirring for a couple of minutes, until the butter has melted and vegetables and pasta are heated through.
  • Serve immediately. Add freshly cracked black pepper as desired, and grated vegan Parmesan if desired, although it is not necessary.


Feel free to use whichever pasta you like. I found a brown rice gluten-free pasta that I really enjoy as the best alternative to wheat pasta. The vegan Parmesan is entirely optional and is not needed.


Serving: 1person | Calories: 390kcal | Carbohydrates: 57g | Protein: 11g | Fat: 14.5g | Vitamin C: 18.2mg | Calcium: 60mg | Iron: 5.4mg