There’s nothing like a creamy pasta dish to bring comfort to the table, and this Creamy Asparagus and Mushroom Fettuccine does just that—while keeping things vegan and delicious! The combination of asparagus and mushrooms in a creamy sauce feels indulgent yet fresh, and it’s sure to please even the pickiest of eaters. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is easy, quick, and full of flavor.
We’ve always loved how pasta can be both satisfying and versatile. This recipe came about after a trip to the local farmer’s market, where we found the most beautiful, fresh asparagus. Pairing it with mushrooms for a rich, earthy flavor seemed like the perfect match, and we couldn’t resist turning it into a creamy, plant-based pasta dish that would tick all the boxes.
🌱 Why This Vegan Pasta Dish is a Winner
✔️ Creamy, Dairy-Free Sauce – We’ve crafted the perfect creamy sauce using cashews and nutritional yeast, making it rich and comforting without any dairy.
✔️ Packed with Veggies – Asparagus and mushrooms add both texture and flavor, giving this dish a nutritious twist.
✔️ Easy to Make – Ready in under 30 minutes, this pasta is perfect for busy weeknights or a weekend indulgence.
✔️ Vegan and Gluten-Free Options – Easily adaptable to suit your dietary needs.
💡 Fun Fact: Asparagus is not only delicious but is also packed with vitamin K, which supports bone health and is a great source of fiber for digestion.
🍄 The Earthy Flavor of Mushrooms
Mushrooms add an umami-packed richness to this dish, making it feel like a hearty, indulgent meal without being too heavy. Whether you’re using cremini, button mushrooms, or even shiitake, the mushrooms lend a satisfying depth of flavor that perfectly balances the freshness of the asparagus. We love to sauté them until they’re golden brown and slightly crispy on the edges for that extra depth of flavor.
💡 Pro Tip: If you want to take the mushroom flavor even further, try adding a splash of soy sauce or tamari when sautéing them for an added umami kick.
🍝 Fettuccine: The Perfect Pasta for Creamy Sauces
Fettuccine is our go-to choice for creamy pasta dishes. Its wide, flat shape holds onto the sauce beautifully, ensuring every bite is coated in that dreamy, creamy goodness. It’s also easy to find in both gluten-free and regular varieties, so you can customize this dish to fit your dietary preferences.
💡 Want a fun twist? Try swapping the fettuccine for zoodles (zucchini noodles) for a low-carb, veggie-packed option!
🌿 The Creamy Vegan Sauce: Cashews & Nutritional Yeast Magic
The creamy sauce in this recipe is made from soaked cashews, which create a smooth, velvety texture when blended. We add nutritional yeast for a cheesy, savory flavor, along with a squeeze of lemon juice for brightness. The result is a sauce that’s creamy, dreamy, and full of flavor without the dairy. It’s so good, you’ll want to put it on everything!
💡 Quick Tip: If you’re in a pinch, you can also use store-bought vegan cream for the sauce base, but we love the richness and nutritional benefits of cashews.
🍋 A Touch of Lemon for Freshness
A squeeze of fresh lemon juice at the end brightens up the dish and cuts through the richness of the creamy sauce. The citrus balances the earthy flavors of the mushrooms and asparagus, giving the dish a light and fresh finish. We also love adding a little zest for an extra burst of citrus flavor!
💡 Pro Tip: For a little more zing, try adding a few lemon slices on top before serving.
🥗 Serving & Variations
This Creamy Asparagus and Mushroom Fettuccine can be served as a main course for lunch or dinner, and we love pairing it with a side salad or some garlicky roasted vegetables to make it a complete meal. If you’re looking to add a protein boost, feel free to top it with tofu, tempeh, or chickpeas.
💡 Want to make it extra indulgent? Add a sprinkle of vegan parmesan cheese on top for a cheesy, salty finish.
🌱 A Comforting, Plant-Based Pasta to Savor
There’s something truly comforting about a big bowl of pasta, and this vegan-friendly creamy fettuccine is a dish we come back to time and time again. It’s the perfect balance of creamy, earthy, and bright, with just the right amount of indulgence. Plus, it’s packed with healthy ingredients like asparagus, mushrooms, and cashews—so you can feel good about enjoying every bite.
We hope you love this recipe as much as we do. It’s quick, comforting, and perfectly creamy—everything we want in a pasta dish! 🍝💚
Ingredients
- 12 oz fettuccine pasta vegan
- 1 lb asparagus trimmed and cut into 1-inch pieces
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1 onion finely chopped
- 1 1/2 cups unsweetened almond milk or any plant-based milk
- 1 cup cashews soaked for 4 hours and drained
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Cook the Vegetables:
- In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the sliced mushrooms and asparagus. Cook for about 5-7 minutes or until the vegetables are tender and slightly browned.
Make the Sauce:
- In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add more almond milk as needed to reach the desired consistency.
Combine and Serve:
- Pour the cashew cream sauce over the cooked vegetables in the skillet. Stir to combine and cook over low heat for 2-3 minutes to warm through.
- Add the cooked fettuccine and toss to coat evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
- Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Frequently Asked Questions About Our Creamy Asparagus and Mushroom Fettuccine
🍝 Can I Use a Different Type of Pasta?
Absolutely! While fettuccine works beautifully, you can use any type of pasta you like, such as spaghetti, penne, or even gluten-free pasta.
🥦 Can I Use Frozen Asparagus Instead of Fresh?
Yes! Frozen asparagus can be a convenient alternative. Just make sure to thaw and drain the excess liquid before adding it to the dish.
🥛 What’s the Best Plant-Based Milk for the Sauce?
Creamy oat milk or cashew milk creates the richest, smoothest sauce, but almond milk or soy milk can also work if you prefer a lighter version.
🍄 Can I Add More Vegetables?
Yes! You can add spinach, peas, or even roasted bell peppers to the dish for extra flavor and nutrients.
🧄 How Can I Enhance the Flavor of the Sauce?
A splash of white wine, lemon juice, or a sprinkle of nutritional yeast can give the sauce more depth and brightness. Fresh herbs like thyme or parsley also make a great addition.
🌡️ How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan, adding a splash of plant-based milk or vegetable broth to restore the creamy texture.
We hope these tips help you make the perfect Creamy Asparagus and Mushroom Fettuccine! Enjoy your meal! 🍝🍄🥦
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