Vegan Asparagus Mushroom Pasta (Gluten-free)
This vegan 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 with a light sauce!
Ingredients
- 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 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 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. Reserve a half-cup of pasta water.
- 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.
- After adding mushrooms, stir, and add 3/4 teaspoon sea salt, vegan butter, and 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.
- 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.
Notes
- Feel free to use whichever pasta you like. I found a brown rice gluten-free pasta that I really enjoy.
- You can deglaze the sauceopan 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
Serving: 1personCalories: 444kcalCarbohydrates: 72.7gProtein: 11.7gFat: 13.1gSaturated Fat: 3.6gSodium: 457.7mgFiber: 6gSugar: 2.9g
Tried this recipe?Let us know how it was!
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.