Creamy Mushroom and Asparagus Pasta (GF)

Jump to Recipe
Pan full of our 30-Minute gluten-free vegan Creamy Asparagus & Mushroom Pasta

Recently, I’ve been all about the carbs.

Just because I’ve been watching my gluten intake doesn’t mean I can’t enjoy a hearty plate of pasta.

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. Because yum.

Who wouldn’t want cream cheese in their pasta? That’s what I wanna know.

Sautéing mushrooms and asparagus for a simple plant-based meal

This recipe is simple, requiring just 30 minutes from start to finish.

The base ingredients are gluten-free penne (I list my go-to brands below) and asparagus and mushrooms sautéed in garlic.

The star of the show, however, is the sauce.

Whisking ingredients for the vegan sauce for Creamy Asparagus & Mushroom Pasta

This sauce is a simple blend of vegan cream cheese, garlic, almond milk, nutritional yeast, vegan parmesan cheese, lemon juice and red pepper flakes.

The result is an insanely creamy sauce that comes together in no time and has the perfect balance of “cheesiness” and spice. I think I’m in love.

A pan of gluten-free vegan Creamy Asparagus & Mushroom Pasta for a comforting meal

I hope you guys LOVE this pasta! It’s:

Slightly spicy
Loaded with vegetables
& Satisfying

This is the perfect pasta to make for spring, utilizing all the gorgeous green asparagus you can get your hands on. This would also be a great one for feeding a crowd, as it’s undetectably vegan and gluten-free, so everyone can enjoy without missing out on flavor.

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with!

30-Minute Creamy Asparagus & Mushroom Pasta for an amazing gluten-free plant-based meal

Creamy Mushroom and Asparagus Pasta (GF)

Creamy mushroom and asparagus pasta that’s entirely gluten-free and requires just 30 minutes to prepare! A hearty, quick, and flavorful plant-based meal.
Author Minimalist Baker
Wooden spoon in a skillet of Creamy Vegan Mushroom Asparagus Pasta
4.87 from 91 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup thinly sliced baby bella or crimini mushrooms
  • 1 1/2 cups roughly chopped asparagus
  • Sea salt and black pepper to taste
  • 10 ounces gluten-free penne*



  • Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
  • Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
  • At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
  • Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
  • To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
  • Blend until creamy and smooth, scraping down sides as needed. 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. Mix once more and add back to skillet.
  • Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
  • Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
  • Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out.


*My new go-to gluten-free penne is by the brand Bionaturae. But I also love Trader Joe’s gluten-free fusilli.
*My favorite vegan cream cheeses are by Tofutti and Trader Joe’s. But if you can’t find vegan cream cheese, you can try subbing 1 cup soaked cashews in its place. However, I haven’t tested the recipe this way and can’t guarantee the results. For other similar options, check out my Best Vegan Gluten-Free Mac ‘n’ Cheese.
*Nutrition information is a rough estimate calculated without additional vegan parmesan cheese.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 549 Carbohydrates: 64 g Protein: 14.6 g Fat: 26.3 g Saturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 390 mg Fiber: 8.8 g Sugar: 3.2 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Misti says

    This turned out wonderfully! Added a few more mushrooms since I needed to use them up! The blender made short work of breaking down that cream cheese. Great idea! Trying to add a pic, but unsure about how to do this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Misti! Thank you for sharing! We’d love to see it – you can tag us in a photo on Instagram or Facebook. xoxo

  2. Ellie says

    Made this for my fiance after he had a rough day. It was sooo delicious and rivals anything we would have paid take out prices for. 10/10 added to my regular rotation of dinners.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a sweet gesture, Ellie! We’re so glad you enjoyed the recipe. Thank you for the lovely review! xo

  3. Shelley says

    Ummm…YUM!!! Did not use a blender for sauce – mixed in pan. Used regular cream cheese and parmesan (not a vegan). Delish!!! I felt the lemon and red pepper flakes made it a special dish. I Made this for my parents and they gobbled it up and all the left overs. I’ve been scouring the internet for gluten free dishes with veggies. This is the fourth recipe I made (all from different sites) and is by far the winner!! Will make again and soon! I also will be looking to find other recipes here too :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Shelley! Thanks so much for the lovely review. xo

  4. Anne-Louise Wolff says

    This recipe is delicious, filling, tasty, satisfying. It needs quite a bit of equipment and I like to hand-wash everything before eating. Therefore it did take a bit longer than a half hour from start to finish.
    I did not make the gluten-free version because I had all the ingredients in their usual form and was looking for something that contained asparagus and mushrooms. I didn’t take the vegetables out of the skillet ( there were only two of us, so I used a small one ) Just blitzed the sauce and added it to the veg. It was a bit runny, so I set the temperature to high to thicken it. The veg did not over cook. My husband wanted a bit more lemon, but it was enough for me. I would put some lemon on the table next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, almond milk is our preferred for a neutral flavor, but we think a combo of all three (or maybe just hemp + oat) could be nice! Just make sure they’re unsweetened/unflavored. We wouldn’t go too heavy on the coconut milk or it will have a coconut taste. Hope that helps!

  5. Debbie says

    If all the dishes i make from this site, this one just it to another level completely! It was so flavorful and i was eating by myself and sending videos to my kids about what they were missing! This will be in my rotation and i will definitely make this for guests. I might tone down the garlic a bit – only because i used ginormous bulbs so it might have been a bit too much! (Well, not for me!) super easy and quick! Thank you for all of your recipes, Dana and especially for this one!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Debbie. We’re so glad you enjoyed, and we appreciate your support!

  6. Julia A Krutilla says

    After googling a recipe with leftover fresh mushrooms & asparagus, your recipe looked the best to this vegetarian. I’d give it a 5-star rating if I followed it exactly, but the ghost of Julia Child kept whispering in my ear – “Don’t be afraid, yes, use the 4 cloves of garlic and olive oil, but live dangerously and use your half & half, regular cream cheese, and aged parmesan in the fridge.” What a delicious recipe and instructions. Thanks so much. It will be a favorite of mine in my cell phone app.

  7. Jenny says

    Unbelievably DELICIOUS! I made a double batch, and my small family ate the entire pan! If you’re looking for an AMAZING meal to serve to company, this dish will wow them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks so much for the great review, Jenny, so glad you all enjoyed!

  8. Kim says

    Made this for Christmas Eve dinner with roasted Brussel sprouts in place of asparagus. Absolutely fabulous! Thank you for this wonderful recipe!

  9. Maya Papaya says

    Hi! I’ve been following you for almost ten (i think!????) years and am still continuing to do so.
    Thank you once again for keeping me nourished, happy and allergen-free.

  10. Faith says

    This was a much-needed answer to my endless search for a creamy vegan pasta dish! I ended up subbing the plain vegan cream cheese with Miyoko’s scallion vegan cream cheese, reducing the garlic in the sauce, and adding a pinch more salt+pepper to the sauce and it was a knockout! I also ended up adding some peas for more green and I was not disappointed. Looking forward to making the most of the spring veggies with this dish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Faith. Thank you so much for the lovely review! xo

  11. Rich R. says

    The minimalist baker never disappoints… I been a devote maker of her white wine roasted Brussel sprouts Alfredo… this one is going into heavy rotation at our house!
    Modified: I chopped the mushrooms into small pieces and made the asparagus much smaller than pictured…

    • Nicole says

      I loved this and my brother and my mom did too! We included wheat pasta and we substituted oat milk instead of almond milk. We made the sauce a little differently too, we just included any garlic we wanted in with the veggies and mushrooms and then cooked all the sauce ingredients in a pan until well combined and creamy (we didn’t use a blender). It turned out great!!

  12. Cynthia Gaffney says

    I’m not vegan and wonder if I need to use nutritional yeast if I’m using regular milk, cream cheese, and Parmesan?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joe, perhaps it varies based on where you’re located? Typically pasta here is labeled in ounces. If you’d like to see the measurement in grams, click “metric” beneath the ingredients header.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Anat! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      • Caroline says

        Made this tonight and loved it, however, mine turned out very dry. I used Miyokos vegan cream cheese, organic milk and regular Parmesan with Banza penne. Your pics look so creamy and I’m wondering why mine didn’t turn out like that. I also reduced the garlic based on some reviews. It was still a hit even though it was dry.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Oh no! So sorry this didn’t turn out exactly how you wanted, Caroline. Next time you could reserve some extra pasta water when you drain your noodles and add that at the end to get a sauce consistency that you like. Thank you so much for sharing your experience, hope this helps!

  13. Seton says

    Hi! 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. Is this acceptable? Thank you!

  14. Sindee says

    This was quick, easy and delicious. I reduced the garlic and didn’t bother blending the sauce and just added it straight into the pan with some pasta water. Will be adding this to my frequent meals list!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sindee! Thanks so much for the lovely review!

  15. Esmee says

    This was tasty but so much garlic. If I were to make it again I’d reduce it by a third or half.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Esmee, sorry to hear it was too much garlic for you! Is it possible your garlic cloves were large?

      • Esmee says

        They were fairly small, from organic garlic bulbs which seem to generally be smaller than other kinds. I should have weighed them, that is always the better way to go.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’ll take another look at the recipe and see if we can make improvements!

  16. Alexandra R says

    As always, minimalist baker delivers! I love creamy pasta sauces but usually pass because of feeling like a gut bomb hit with all the heavy dairy… this recipe has all the comfort and delicious creaminess you could want without the aftermath. The mushroom and asparagus add a nice contrast of texture. I used Kite Hill vegan cream cheese which is almond based and regular gluten penne. Served up next to some lean flat iron steaks. Highly recommend!

  17. Sam Austin says

    Fantastic! Made this last night and doubled the recipe (leftovers are the bomb). The asparagus + mushrooms pair perfectly.

    While I doubled everything in the main recipe, I made just a single batch of the sauce portion of the recipe. We only had 8 oz of vegan cream cheese, and it still turned out great. I added 3/4 cup of vegan mozzarella cheese to the sauce and it was 10/10.

  18. Elizabeth Rogers says

    Beautiful recipe!
    I used broccoli and mushrooms. Will keep this in our rotation for dinners!
    Also used a seaweed rotini pasta and was delicious as always.

  19. Jamie says

    Great Recipe! Since I didn’t have any cream cheese on hand I subbed vegan heavy cream and used cornstarch to help it thicken. Also used white balsamic vinegar instead of lemon juice and it turned out great!
    Perfectly creamy, and the veggies fit in very nicely. Will certainly make this dish again!

  20. Polly says

    So delicious!! And so easy. I’ll be making this again. Thank you for your incredible recipes … I’ve made so many of your fabulous creations. Always yummy. <3

  21. Neel says

    Loved it! I made a non-vegan version with regular milk, Parmesan cheese and cream.. added a bit more pepper and red chilli flakes on top while serving as we like a bit of spice. Turned out amazing – I’m gonna make it again with a bunch of guests over next time!

  22. Ava says

    This recipe was a big hit. I did not have lemon juice so I left that out and added extra nutritional yeast and I used cashew milk. I also added yellow squash and it was quite good.

  23. Julie says

    Great jumping off point for a great meal! 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. Also, I didn’t use any cream cheese, but it was delicious without it. Other than cooking the pasta separately, it fits into my desire for a one pot wonder! Thank you, Dana.

  24. Rian says

    I’ve been on a recipe binge from this blog every night for the past week or so. We made your mushroom risotto last night Dana and it was outSTANDING! I’ve used this recipe blog for years actually and have always loved it.

    I’ve never felt the need to make a comment or leave feedback but I did wanna make one observation about the sauce…

    After mincing the garlic for the sauce at 6 cloves, I double checked the recipe and saw the note that the portion could also be measured at ~3tbsp. My 6 cloves only measured out to 1 tbsp. 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. I have no allergies or intolerances that I know of and I’m a bit of a trash can when it comes to food. I LOVE garlic btw, but I suppose for my taste buds 3tbsp was a tad too much.

    • Rian says

      Oh! I measured after I minced… I wonder if that’s where I could’ve accidentally deviated? Fitting more garlic in the tbsp than if I’d just measured loosely with whole cloves? ??‍♀️?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the feedback, Rian! We will take a look at the recipe and see if we can make modifications.

  25. Magdalisse says

    Hello! I’m planning to make this but my daughter has a nut allergy. Would soy milk be an appropriate substituted or will it really mess with the taste? Thanks!

  26. Mary Cate says

    My partner and I make this almost every week–it is definitely one of our favorite recipes ever! The only change is that we use oat milk because I’m allergic to almond milk. Thanks so much for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary Cate. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Zeinab says

    This recipe was A.M.A.Z.I.N.G!!! And that’s probably an understatement. Usually when I cook vegan, my expectations aren’t too high. This far exceeded anything I ever expected. I used vegan mozzarella instead of vegan Parmesan, and it still came out amazing. And it’s so quick and easy to make. I’m making it this Saturday for a family gathering for my dairy free and dairy eating members. Can’t wait!

  28. Margarita says

    This is my new favorite! I used broccoli instead of asparagus and added a little more milk because the blender just wouldn’t mix it. and I’m happy I did as it still came out very creamy and delicious.
    Thanks for the recipe!

  29. Alexeana Lopez says

    I fed this to my meat eating mom and she loved it. I added a pinch more lemon because it added depth to the recipe. The amount of garlic is great for garlic lovers. We subbed chickpea penne for the regular penne.

  30. Andrew Colvin says

    I liked this, but it was far too sour. Actually, it was extremely sour. I recommend leaving out the lemon as well as reducing the amount of sauce.

  31. Jodi says

    We looked at this recipe and thought “Really…..10 cloves of garlic!?” But tried and true, this recipe is INCREDIBLE!!!
    We didn’t have any Parmesan but just subbed more nutritional yeast and it wasn’t a problem!

  32. jen bennett says

    This sounds amazing! Hoping to make this week. If I wanted to make vegetarian not vegan how do you recommend making the cheese sauce? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it this way, but think you could use regular cream cheese, milk, and parmesan. Hope that helps!

  33. Dana H says

    Just made this as part of Easter dinner (2019). It was excellent! 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. The vegan version with homemade parmesan tasted so much better. Easy and healthy. Putting this into regular rotation.

  34. Jan says

    Modified nothing…..and delicious! I serve it routinely to my vegan and non-vegan guests alike and nothing but raves. Delicious, easy to make, and a quick prep. More stars are needed!!

  35. M says

    Couldn’t find vegan cream cheese in my area and used regular Parmesan cheese. Both my partner and I are non-vegans…this recipe opened our eyes! Delicious! Hoping to make it next time with the real vegan ingredients. Thank you for doing what you do!