I find the daiya does have a bit of an odd smell to it, and texture in some of their products. See that for some guidance. Hoping to make this week. Thank you. It was excellent! The asparagus + mushrooms pair perfectly. I am just more wary of that ingredient list versus other brands. A little less “cheesy” without the vegan cream cheese but I added extra lemon juice, raw garlic, and almond milk to make up for it. Made it for dinner tonight and will definitely be making it again :). I didn’t have the parm so I just doubled the nutritional yeast. This was soooo good. Sautéed the vegetables a tad longer and added more garlic and Carmelized onions, it was amazing! I used kite hill as well. Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. oh my goodness – looks beautiful! Mushrooms, asparagus and a creamy pasta. Okay so I. am new to being a Vegan.. :D We’re glad you both enjoyed this dish, Brandy! Thanks for sharing! The vegan cream cheese is an amazing idea! Thanks so much for the lovely review, Mary Cate. You have helped us in ways you will never know! ), and it was super delicious! This recipe is a winner. I added a little more nutritional yeast. Season with a healthy pinch each salt and pepper and stir. Making it again FOR SURE. I added a little bit of thyme to the mushroom / asparagus and it was bomb, Yummmmyyyyy writing this right as I’m finishing it. Used a store bought parm that wasn’t great, so I’ll make my own next time. ☺️. fully plan to fill a pinterest board with all these delicious-looking recipes! I’m happy to report it was delicious. But I am still on the fence – I do like their yogurt tho! Husband and I devoured it. Fresh parsley would also make a fresh, colorful garnish. If not, would mozzarella be ok? I bought it and I have to agree! I have made this two days in a row since it was a fan favorite, and super easy to make. This One Pan Creamy Lemon Italian Chicken and Asparagus Skillet is a rich and flavorful dish full of hearty creamy chicken flavors - perfect over pasta, rice, vegetables, or straight out of the pan! Love the cookbook too! Loved this dish and it was easy to make too! Highly recommend! Loved it (i stuck with 4 minced garlic though ! I’ll be trying this out tonight. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream … Cut the asparagus into 7.5cm/3in lengths. I did get a little confused though during the directions, at step 4, I didn’t realize I needed another skillet just for the cooked garlic before I put it into the food processor for the sauce. Dana! My boyfriend and I made this last night and it was absolutely delicious – we loved the sauce! Slice the mushrooms. I LOVE THIS PASTA!! Had no penne so used spaghetti. I went totally off script and made a “dirty” version of this — used whole milk and Philadelphia cream cheese (half as much as the recipe calls for). That’s what I wanna know. Blend until creamy and smooth, scraping down sides as needed. Hope that helps! Who wouldn’t want cream cheese in their pasta? adding veggies is a good idea too (I love green beans in anything). We served it with brioche to soak up the delicious sauce and enjoyed an amazing dinner. I made it for the first time last night and even my dad who is not a vegan eater went back for seconds! Meanwhile, melt the butter in a heavy large skillet over medium heat. Add butter, pasta… but have been craving creamy pasta like none other. Unfortunately I never measure out ingredients for my roux, but I would say I used about 2.5-3T of vegan butter, cooked that, added 1/4C flour, cooked that, and then added the almond milk. absolutely! It was good, but there was so much garlic I was burning my tongue. I made the cheese cake that you posted earlier this month and now the pasta sauce. So I cut up a lot more garlic for 3 whole tbsp… and it was just so overwhelming in the sauce it felt like it was burning my mouth :( I added more of the other ingredients but it did little to cut the spicy taste and sensation of that much garlic. The sauce is so creamy. I used broccoli instead of asparagus and added a little more milk because the blender just wouldn’t mix it. They were fairly small, from organic garlic bulbs which seem to generally be smaller than other kinds. Let us know how it goes! This is so yummy it is picky- vegan- cheese- snob- boyfriend and non- vegan- total- carnivore- roommate approved!!! Fresh pasta is coated in a light parmesan and mascarpone sauce and tossed with sauteed mushrooms and al dente asparagus. & Satisfying. The recipe took less time than I was expecting and is full of creamy, cheesy comfort food with no guilt! Thanks for the recipe … Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. I’m not a fan of lemon and asparagus together. I made it with lightly salted cashews instead of cream cheese and oh boy! Just because I’ve been watching my gluten intake doesn’t mean I can’t enjoy a hearty plate of pasta. Tried this recipe tonight and loved it!! Will for sure be making this a home staple! We haven’t tried it this way, but think you could use regular cream cheese, milk, and parmesan. This was tasty but so much garlic. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! My 6 cloves only measured out to 1 tbsp. Love this recipe. Also used a seaweed rotini pasta and was delicious as always. Philadelphia? However for Australian readers I recommend San Remo GF pasta. Hello, Very finely chop the garlic. After perfecting my Best Vegan Gluten-Free Mac ‘n’ Cheese, I wanted to make an equally fast recipe with a slight twist; one that involved vegan cream cheese. You can also, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables. Great recipe over all! I will be making this again next week when we have company. Oh my goodness! We only had 8 oz of vegan cream cheese, and it still turned out great. I think next time I will use a plain vegan cream cheese and see how it goes. I have a hard time finding raw nuts and if using roasted and salted cashews…no salt is needed! Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. I make a vegan Parmesan using equal measures of hemp hearts and nutritional yeast, with a pinch of salt. I can’t wait to toss in the asparagus, too. I think I’m in love. I didn’t make the sauce separately – instead I sautéed the veggies, added the spices, and used enough coconut milk to give it some creaminess. I found a soy/coconut based vegan Parmesan : Go Veggie cheesy bliss by Galaxy Nutritional Foods. My thanks to you! This look delicious. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Thank you!! The vegan version with homemade parmesan tasted so much better. The second time around I liked it even more by cutting the oil to 1/4 cup and using 1/2 cup half & half and 1/2 cup low fat milk. Finely grate the cheese. *My new go-to gluten-free penne is by the brand, Notify me of followup comments via e-mail. The only change is that we use oat milk because I’m allergic to almond milk. I am new to vegan cooking so it was a little scary to improvise, but it was a success! What is it and where would I find it. I want that sauce poured over my entire life. I needed a recipe that used both asparagus and mushrooms because I had both in my fridge and they were going to be bad in a few days and this recipe totally delivered! Could you suggest and actual dream cheese that could be used? I used broccoli and mushrooms. This is the perfect pasta to make for spring, utilizing all the gorgeous green asparagus you can get your hands on. Hello! May I ask what vegan cream cheese you use though? The cream cheese in this sauce is perfect and the veggies are a great addition. Have a question? This recipe is simple, requiring just 30 minutes from start to finish. Thanks. Remove from skillet and set aside. Thanks so much for sharing! Sauté for 2-3 minutes, then remove from heat and set aside. Thanks Dana! I also used store bought vegan parmesan. It was very good. We subbed chickpea penne for the regular penne. In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed. I think I’ll also struggle to find vegan cheese so I’m tempted to try it with proper cheese. I’ve been heavy on the carb train too, recently! Add the reserved pasta water and … Fantastic pasta dish. Because yum. I have pinned several of yours on Pintrest. Prep Time15 minutes I’m making it this Saturday for a family gathering for my dairy free and dairy eating members. Toss the hot drained pasta and asparagus with the ham and cream mixture; stir in the 3 tablespoons of Parmesan cheese and season with salt and pepper, to taste. Thanks, Minimalist Baker. So kind! I just enjoyed this dish. If you give this recipe a try, let us know what you think! Thank you. I might try it with the Cashews since I always have them on hand. Need help? Will keep this in our rotation for dinners! Fitting more garlic in the tbsp than if I’d just measured loosely with whole cloves? I didn’t mind, but my husband did, so I might have to be more light-handed in the future. Super yummy. I would love to try this yummy-looking recipe, but my youngest daughter is allergic to cashew. Most recipes only use cashews and that tends to be too heavy and sometimes gritty for me. Thanks again! We’d love to see what you come up with! I’m planning to make this but my daughter has a nut allergy. Whoop! I just made it and it was delicious :). I should have weighed them, that is always the better way to go. I have learned so much from your website and have been able to be meat-free for over a month now and I have been able to cut waaaaay down on dairy and gluten! Heidi, Once the pasta is in the pot, begin the shrimp … And there was just a bit too much garlic for me. This recipe is by far my top 3 since I have been vegan and my #1 favorite from Minimalist Baker. Cancel. xo. After they were combined, it was perfect. I used cashews instead of the vegan cream cheese and subbed brussels sprouts for the asparagus. Bake in the oven at 425°F (220°C) for 10-12 minutes until soft and cooked. I will say that when tasting the sauce on it’s own it seemed a tad bland, even after adding the extras to adjust. Cook pasta according to manufacturer's suggestion, usually about 12 minutes. and I’m happy I did as it still came out very creamy and delicious. I was also going to put in my vote for Kitehill. Is it possible your garlic cloves were large? Did you sub in the same quantities as listen on the recipe? Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Thanks for another great recipe! Can I make this without the nutritional yeast and cheese? It was really yum. This was just as good as it looks – would add more mushrooms & asparagus but OMG tasted better than the traditional. Very good overall! Will that work? Thanks for all your rockin recipes. You can serve over a bed of angel hair pasta or white rice. Thank you! Love this one! Add linguine and cook for 8 to 10 minutes or until al … I’ll be making this again. xo. Cook over medium-high heat, stirring, until the … Super-tasty! My partner and I make this almost every week–it is definitely one of our favorite recipes ever! I also did x2.5 with the yeast and I’m glad I did. I’m pretty new to the dairy-free alternatives, and have been looking at the cream cheesecake options. Add stock and asparagus, then using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Thanks so much for the lovely review! How long would you recommend soaking the cashews (instead of using vegan cream cheese)? Also used white balsamic vinegar instead of lemon juice and it turned out great! EASY! Is this acceptable? Meanwhile, bring a large pot of water to a boil. I thought ‘this is insanity’ as I was making it but it was perfect. And easy! Thanks for the great recipe! We think that would work in place of the almond milk. I made this recipe. Heat a large skillet over medium-high heat. I reduced the garlic and didn’t bother blending the sauce and just added it straight into the pan with some pasta water. Add the mushrooms and saute … My 3 yr old finished her plate even the asparagus. Delicious! Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. Remove from skillet and set aside. Just made this tonight and it is delish! The little store I went to were out of lemons :/. After going vegan last year, I’m always on the lookout for recipes my entire family will eat. Keep going! So creamy and garlicy!! Since I didn’t have any cream cheese on hand I subbed vegan heavy cream and used cornstarch to help it thicken. Thank you so much for your awe-inspiring recipes. More stars are needed!! Perfectly creamy, and the veggies fit in very nicely. Nutritional yeast is a popular vegan cheese alternative which can be used on many dishes. The garlic should be added in step 1. I have two little boys who are both adventurous eaters but time is always an important factor. Only four used in the whole recipe and it came out great !). I didn’t have any cashew nuts to hand, so I used walnut nuts instead and added pine nuts as well. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Yum! I’ve changed it just a tiny bit by roasting the asparagus and mushrooms and added more mushrooms than suggested. Very yummy! Thanks for the recipe, I will be adding it to my book :). At this time, bring a large pot of water to a boil and season generously with sea salt. I added some vegan sausage when I was cooking up the asparagus and it was so good! Season with a healthy pinch each salt and pepper and stir. This was delicious! Just hoping to get your thoughts on this! Thank you for the recipe! Serve it as a complete meal or as a side dish. The base ingredients are gluten-free penne (I list my go-to brands below) and asparagus and mushrooms sautéed in garlic. It looks delicious! How serendipitous that this showed up today :). Thanks for sharing! It’s super helpful for us and other readers. I did it with the soaked cashews (1 hour in hot water), adding a bit of veg broth to make it more liquid, used double the asparagus (kids are not mushroom fans) and some French tarragon (tarragon is amazing with asparagus! Apple cider vinegar might work, but we haven’t tried it and can’t say for sure! I made this and it was delish! My take on carbonara! I’ve made this recipe twice- once using vegan cream cheese and the other time using soaked cashews; it was great both times! My 6 yr old liked the pasta but I may try it with broccoli next time. Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta … I am loving all these recipes and have seen some alternatives to almond milk but have not seen an option for oat milk which I prefer more than anything. Hi Esmee, sorry to hear it was too much garlic for you! I made this for dinner one night – so quick and tasty! Combine the egg, crème fraîche, … My son loves all of the daiya products! Thanks!!! Best when fresh, though leftovers keep in the refrigerator up to 3 days. ?” But tried and true, this recipe is INCREDIBLE!!! I have no allergies or intolerances that I know of and I’m a bit of a trash can when it comes to food. This was heavenly! We are so glad you both enjoy it! My son ate two plates of those pasta and it doesn’t happen very often.. Hi, thanks for sharing your recipe. It was so creamy. I had never used vegan cream cheese before; I loved how creamy the sauce came out. My parents (non-vegans) actually requested I make it for them as well. I measured after I minced… I wonder if that’s where I could’ve accidentally deviated? Place the asparagus onto a parchment lined baking tray. Fresh parsley would also make a fresh, colorful garnish. I think also, it may be a mental thing for me, because after eating cheese for so long I am expecting to have the same taste. Drain the pasta, reserving 3/4 cup of the cooking water. I LOVE garlic btw, but I suppose for my taste buds 3tbsp was a tad too much. I found that creating a roux out of vegan butter and flour, then thinning it with almond milk, and adding the other ingredients directly to the pan worked very well. Kite Hill is by far the best vegan cream cheese! I’ve used this recipe blog for years actually and have always loved it. It turned out great! Thx. Delicious! And I LOVE pasta. Just finished dinner… totally! My kids each ate an entire bowl, AND my son told me I was amazing for making cheese out of cashews…WIN! We made your mushroom risotto last night Dana and it was outSTANDING! Thanks! Drain the pasta and add it to the asparagus sauce. Mix once more and add back to skillet. I was half way thru cooking everything and realized I forgot to get Vegan Cream Cheese at the store. This was delicious and so easy to make. Even my picky husband loved it too. We’re so glad you enjoyed it, Meli! I just started following you today. My local store only had the daiya brand and while still creamy, it had a slightly strange smell (but my first time using vegan cream cheese so maybe they’re all like that?). The vegan cream cheese isn’t available everywhere, so when I found it I bought two. Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. So again, thank you. :D. It seriously just makes my day to see this unbelievably creamy, smooth, velvety sauce and know no animals were harmed making it :) I replaced vegan cream cheese with cashew nuts in a lot of recipes and it works just as well, super creamy, just make sure you blend long enough and that there are no pieces of nuts in the sauce anymore. It was still great the next day for lunch! Beautiful recipe! Thank you for doing what you do! However I accidentally bought Kite Hill cream cheese with Chives. Awesome sub for alfredo sauce. wonderfully! Thanks so much for the recipe! This is a real keeper and I can’t believe there is no cream in it feels so decadent. Add mushrooms and onion; cook, stirring often, until the moisture released … Turned out amazing – I’m gonna make it again with a bunch of guests over next time! My family and I ADORED this recipe. This was SOOO good! I did not have lemon juice so I left that out and added extra nutritional yeast and I used cashew milk. Thanks for this recipe. We’ll definitely add this to our rotation. Cook for another 3 to 4 minutes and then add butter and heavy cream. Step 1. <3, wow that is all I have to say, it was amazing, yummy but extremely rich which meant only a small bowl for me and a lot less pasta than my Italian, meat eating hubby would normally have lol x , My hubby is making this as I type, we have doubled up the recipe but only had one lot of vegan cream cheese so we used love eat pray cashew and dill cream cheese (which I always have in my fridge because it is amazing lol) will let you know how it goes x. I’m thinking this would be good using baby spinach when fresh asparagus is out of season. Turned out great! This recipe was so delicious! The taste was okay.. As always, minimalist baker delivers! It was really fun to make as well! I was totally feeling the combination of asparagus and mushrooms for tonight, and then I saw this! To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper. With a big squirt of lemon over the top! Absolutely delicious! I fed this to my meat eating mom and she loved it. Try this!!! Hope that helps! Great jumping off point for a great meal! At this time, bring a large pot of water to a boil and season generously with sea salt. I’m a sucker for creamy sauces, but haven’t been a fan of any of the cashew based ones that I’ve made. My daughter is allergic to cashews as well. Cancel. I substituted real cream cheese, milk, parmesean and organic wheat pasta, and it was really good as non vegan as well. Thanks for the recipe! If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Hope that helps! Any idea on how to make a nut-free vegan parmesan cheese? I will definitely be trying more of your recipes : ). I can imagine how amazing it tastes with anything else :), YUM! Guess I’ll need to suss that out and buy a thousand next time I’m in ‘Merica! Thank you, Dana. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out. This sauce is a simple blend of vegan cream cheese, garlic, almond milk, nutritional yeast, vegan parmesan cheese, lemon juice and red pepper flakes. Stir the sauce into the pasta-asparagus mixture. Heat oil in a frying pan over medium heat. Just made this as part of Easter dinner (2019). It adds that “cheesiness” to the dish. I loved this recipe!!! This beautiful recipe can made in less than thirty minutes making it easy enough for a weeknight meal and fancy enough for company. Alternative which can be used on many dishes it actually looked better than alot of the show, however creamy mushroom and asparagus pasta recipe. 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A recipe binge from this blog every night for dinners and lunches for the about! This was just as good as it still came out very creamy and smooth, scraping down sides as.!