Pasta with Asparagus and Creamy Mushroom Sauce

Recipe courtesy of 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.


1lb 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)
1 – 2 pinch Himalayan pink salt

For the sauce
4 cups organic cremini 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


Prepare the pasta: Prepare the pasta according to the package directions. Set aside.

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.

Prepare the sauce: Add all the ingredients for the mushroom sauce to a Vitamix and blend until creamy and smooth. Adjust seasonings, if needed.

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.


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