Celebrate spring with this tasty Pasta with Asparagus and Portobello Mushrooms! The earthy mushrooms combine with the fresh asparagus to really take this pasta dish to the next level.
This quick Italian-style vegan pasta dish features fresh asparagus and portobello mushrooms. The asparagus gives this dish a springtime touch, and the mushrooms make it substantial. Try a flavored variety of linguine or fettuccine to jazz it up even more!
This Pasta with Asparagus and Portobello Mushrooms recipe is...
- Quick to make
- Easily made gluten-free (use gluten-free pasta)
How to Make Pasta with Asparagus and Portobello Mushrooms
- Cook pasta. Drain, reserving a cup of cooking water.
- Meanwhile, heat oil in a large skillet. Sauté garlic until golden.
- Add vegetables and wine. Sauté about 6 minutes.
- Combine pasta and veggie mixture in a large bowl and toss together.
- Season to taste, then serve with vegan Parmesan cheez if desired.
Pasta with Asparagus and Portobello Mushrooms FAQs
How can I make this dish gluten-free?
It is very easy to make this dish gluten-free! Simply cook up a batch of your favorite gluten-free noodles and use them instead of traditional pasta. If you want to cut out carbs entirely, you could also try swapping the noodles for some zucchini or carrot noodles!
Can I change the vegetables in this dish?
You can use whatever vegetables you prefer in this dish. Get creative! Onions, olives, carrot slices, peas, green beans, and more would all taste delicious.
What is the best kind of pasta to use?
Choose whichever kind of pasta you prefer to make this dish. I made mine with linguine noodles, but fettuccine would also work great. You can really use any kind of noodles, though. It might be fun to try using some macaronis or bowties!
How should I store this pasta dish?
You can store this pasta dish in an airtight container in the fridge up to one week. Simply reheat it in the microwave or briefly in a pan on the stove when you're ready to eat it! I would not recommend freezing this dish, though, since the noodles will get all mushy when thawed.
- Click here for lots more lighter seasonal vegan pasta recipes.
- Click here for more asparagus recipes.
Pasta with Asparagus and Portabella Mushrooms
- 12 oz pasta linguini or fettuccine
- 2 tbsp extra-virgin olive oil
- 3–4 cloves garlic
- 8 oz slender asparagus bottoms trimmed, cut into 2-inch lengths
- 2 large portobello mushroom caps wiped clean, cut in half crosswise, and thinly sliced; can use a combination of mushroom types
- ½ cup sun-dried tomatoes oil-cured or not, as preferred; rehydrate if needed and cut into strips
- ½ cup dry white wine or substitute broth or pasta cooking water
- salt & freshly ground pepper to taste
- Vegan Parmesan-Style Cheez optional
- Cook the linguini in plenty of rapidly simmering water until al dente. Drain, reserving about a cup of the cooking water.
- Meanwhile, heat the oil in a large skillet. Add the garlic and sauté over low heat for about 2 minutes, or until golden.
- Add the asparagus, mushrooms, dried tomatoes, and wine. Raise the heat to medium and sauté, stirring frequently, until most of the wine has evaporated and the asparagus is tender-crisp, about 6 minutes.
- Combine the pasta and asparagus mixture in a large serving bowl and toss together. If the mixture needs more moistness, add about ¼ cup of the reserved pasta cooking water at a time. You want this dish to be moist, but not watery!
- Season to taste with salt and pepper. Then serve, passing around the vegan Parmesan for topping if desired.
Photos by Evan Atlas.