Also added black lentils for protein. Let us know how it goes! Hi Inah, we don’t think lime would work. ), and it was super delicious! Honestly, how did you make this look so creamy without any “real” dairy? Oh! The sauce is just amazing !! This is a real keeper and I can’t believe there is no cream in it feels so decadent. 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. https://valentinascorner.com/asparagus-recipe-in-creamy-mushroom-sauce My parents (non-vegans) actually requested I make it for them as well. My son ate two plates of those pasta and it doesn’t happen very often.. Hi, thanks for sharing your recipe. Good luck! Sauté for 2-3 minutes, then remove from heat and set aside. I loved this as written. I think I’m in love. Hope that helps! My family and I ADORED this recipe. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. A hearty, quick, and flavorful plant-based meal. Maybe? I added 3/4 cup of vegan mozzarella cheese to the sauce and it was 10/10. So I decided to just go for it and add the noodles and veggies. I put some tabasco sauce on it and it the taste for me! Made it as written. 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! Let us know if you try it! Super-tasty! This was quick, easy and delicious. Most recipes only use cashews and that tends to be too heavy and sometimes gritty for me. This recipe was a big hit. This was SOOO good! Definitely I’m going to do this again. Thank you. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, … Toss to coat and enjoy immediately with additional vegan parmesan cheese. Probably one of my favorite vegan recipes. This is the perfect pasta to make for spring, utilizing all the gorgeous green asparagus you can get your hands on. I used parmelas creamy original nut cheese and it is for sure a vegan cream cheese fav and it added some yummy flavors to the pasta. thinly sliced baby bella or crimini mushrooms. My future husband has crohn’s disease and has found that a plant based diet is the only diet that does not cause him GI upset/pain. I have two little boys who are both adventurous eaters but time is always an important factor. Delicious, easy to make, and a quick prep. Thanks. Use your largest skillet for the mushroom mixture, mine was not large enough for the pasta to be added, so added sauce to pasta pan, think I missed out on the good stuff at the bottom of skillet. I just made it and it was delicious :). I’ve been heavy on the carb train too, recently! I reduced the garlic and didn’t bother blending the sauce and just added it straight into the pan with some pasta water. I made this for dinner one night – so quick and tasty! This recipe is by far my top 3 since I have been vegan and my #1 favorite from Minimalist Baker. This sounds amazing! I will definitely be trying more of your recipes : ). And that’s probably an understatement. I LOVE THIS PASTA!! Hope that helps! Season with a healthy pinch each salt and pepper and stir. Add the spinach in Step 1 in place of asparagus and cook until wilted and mushrooms are browned and softened then continue with recipe as written. And there was just a bit too much garlic for me. *My new go-to gluten-free penne is by the brand, Notify me of followup comments via e-mail. I am new to vegan cooking so it was a little scary to improvise, but it was a success! We looked at this recipe and thought “Really…..10 cloves of garlic! husband haaates them and there’s no hiding them in this dish (the way i do in others). Hi Dana! Add mushrooms and cook, stirring regularly. In our effort to eat less meat, I’ve been going real hard on the combo of mushrooms and pasta. We will be doing this one again. I thought ‘this is insanity’ as I was making it but it was perfect. It was very good. 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). Bake in the oven at 425°F (220°C) for 10-12 minutes until soft and cooked. This is the best vegan pasta I have ever made! We’ll definitely add this to our rotation. http://minimalistbaker.com/creamy-mushroom-asparagus-pasta/, Total Carbohydrate I subbed the cashews and it came out great! Check out this tutorial! Prep Time15 minutes I can imagine how amazing it tastes with anything else :), YUM! Thank you so very much, Elise. Heidi, Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. Loved it! Fitting more garlic in the tbsp than if I’d just measured loosely with whole cloves? Easy and healthy. Huzzah for mushrooms and nutritional yeast ;), I love your blog but I feel like the recipes are becoming less “minimalist”. The way it is written makes it sound like I am using the same skillet the mushrooms and asparagus are still in. Add the reserved pasta water and … Asparagus is still not in season in Canada so I used broccoli instead. Love this! The sauce is so creamy. All I can say is YUMMY! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Thanks Dana! OH! My boyfriend loved this! I made the vegan sauce for myself and a dairy intolerant guest, as well as a non vegan version using whole milk and store bought parmesan. Looking forward to trying this. REALLY GOOD and very easy recipe that tastes like more time was spent in the kitchen. It actually looked better than alot of the real mac n’ cheese I have eaten over the years. It was really fun to make as well! xo. Meanwhile, melt the butter in a heavy large skillet over medium heat. I make this with oatley cream, nutmeg, vegan Parmesan and plenty of s and p! Which is awesome as I love garlic! Very easy for beginners like me, and different options as well! If I were to make it again I’d reduce it by a third or half. What could I use instead of lemon juice? Modified nothing…..and delicious! Fresh parsley would also make a fresh, colorful garnish. You will not be subscribed to our newsletter list. Delicious! Cancel. Usually when I cook vegan, my expectations aren’t too high. I find the daiya does have a bit of an odd smell to it, and texture in some of their products. Thanks so much for sharing! 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