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Creamy Mushroom and Asparagus Pasta (GF)

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:

Rich
Creamy
Cheesy
Slightly spicy
Loaded with vegetables
Quick
Hearty
& 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

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Wooden spoon in a skillet of Creamy Vegan Mushroom Asparagus Pasta
4.91 from 63 votes

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

US Customary - Metric

PASTA

  • 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*

SAUCE

  • 2 Tbsp olive oil
  • 6 cloves garlic, minced (divided // 6 cloves yield ~3 Tbsp)
  • 8 ounces vegan cream cheese*
  • 3/4 cup unsweetened plain almond milk
  • 1/4 cup vegan parmesan cheese (plus more for serving)
  • 1 Tbsp nutritional yeast
  • 1-2 Tbsp lemon juice
  • 1/4 tsp red pepper flake

Instructions

  1. 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.

  2. 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.)
  3. 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.
  4. 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.

  5. 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.

  6. 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.
  7. Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
  8. 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.
  9. 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.

Notes

*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 Per Serving (1 of 4)

  • Calories: 549
  • Fat: 26.3g
  • Saturated fat: 6.7g
  • Sodium: 390mg
  • Carbohydrates: 64g
  • Fiber: 8.8g
  • Sugar: 3.2g
  • Protein: 14.6g
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150 Comments 30 minutes or less, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Holiday, Italian-Inspired, Nut-Free, Recipes, Refined Sugar-Free, Sauce, Savory, Soy-Free, Spring, Summer, Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for ZeinabZeinab says

    October 29, 2019 at 6:34 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 29, 2019 at 10:34 am

      We’re so glad you enjoyed it! Thanks for sharing! xo

      Reply
  2. Avatar for MargaritaMargarita says

    August 17, 2019 at 4:41 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 19, 2019 at 9:24 am

      So glad you enjoyed it, Margarita! Thanks so much for sharing! xo

      Reply
  3. Avatar for Alexeana LopezAlexeana Lopez says

    July 22, 2019 at 12:19 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 22, 2019 at 12:24 pm

      Whoop! Thanks for sharing!

      Reply
  4. Avatar for Andrew ColvinAndrew Colvin says

    July 6, 2019 at 12:57 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 8, 2019 at 9:36 am

      Thanks for sharing your experience! We’ll give the lemon another look.

      Reply
  5. Avatar for JodiJodi says

    May 28, 2019 at 2:26 pm

    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!

    Reply
  6. Avatar for jen bennettjen bennett says

    April 22, 2019 at 9:22 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2019 at 9:41 am

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

      Reply
  7. Avatar for Dana HDana H says

    April 21, 2019 at 11:50 pm

    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.

    Reply
  8. Avatar for JanJan says

    April 17, 2019 at 3:49 pm

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2019 at 10:18 am

      Aww, thanks so much for the lovely review, Jan! xo

      Reply
  9. Avatar for MM says

    April 9, 2019 at 9:53 am

    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!

    Reply
  10. Avatar for Veronica AshbyVeronica Ashby says

    April 2, 2019 at 1:07 pm

    This dish was AMAZING!!! It was creamy, cheesy and very easy to make. I just got a little confused with when to put the garlic in. I think I ended up putting way too much garlic, but I like garlic so I didn’t bother me. The asparagus was good too, but I may use broccoli next time for my kids. I added some vegan sausage when I was cooking up the asparagus and it was so good! I definitely would recommend that everyone try this recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 2, 2019 at 4:30 pm

      Thanks for sharing, Veronica! The garlic should be added in step 1. Hope that helps!

      Reply
  11. Avatar for Inah ChoeInah Choe says

    March 30, 2019 at 1:47 pm

    Can I submit lemon with lime? The little store I went to were out of lemons :/

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2019 at 2:21 pm

      Hi Inah, we don’t think lime would work. Apple cider vinegar might work, but we haven’t tried it and can’t say for sure!

      Reply
  12. Avatar for Sumitra NanjundanSumitra Nanjundan says

    March 29, 2019 at 2:27 pm

    All I can say is YUMMY! EASY! DELICIOUS!
    And, it took (literally) 30 MINUTES! YES! :)
    Thanks for the tip about your new favorite gluten-free penne. I bought it and I have to agree! Bionaturae penne is my new favorite too!

    Reply
  13. Avatar for Dana TruongDana Truong says

    March 26, 2019 at 7:33 pm

    Can I make this without the nutritional yeast and cheese? If not, would mozzarella be ok? Thanks so much.

    Dana

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 27, 2019 at 11:52 am

      Hi Dana, We think it would work better to sub the vegan cream cheese for soaked & drained cashews (~1/2 cup) and the vegan parmesan for real parmesan. Hope that helps!

      Reply
  14. Avatar for DanielleDanielle says

    March 21, 2019 at 1:58 pm

    I made this for dinner one night – so quick and tasty! My parents (non-vegans) actually requested I make it for them as well. They loved it!

    Reply
  15. Avatar for ChristaChrista says

    February 23, 2019 at 3:13 am

    Make this weekly and works great for non-vegan guests (even my picky mom!). The recipe is indestructible… I’ve used canned garlic, skipped the saute part, skipped the vegan parmesan… it’s still great. Awesome sub for alfredo sauce. Thanks!!!

    Reply
  16. Avatar for Amy LAmy L says

    February 5, 2019 at 12:17 pm

    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! I’ve been vegan a little over a year now and had yet to find a good cream/alfredo-type sauce that was really good! Most recipes only use cashews and that tends to be too heavy and sometimes gritty for me. This sauce was amazing and I loved the mushrooms and asparagus. As a note, I didn’t have any fresh garlic on hand so I only used garlic powder, a LOT of it, haha, and it turned out great!

    Reply
  17. Avatar for MichelleMichelle says

    November 30, 2018 at 3:13 pm

    Hi. This look delicious. However I accidentally bought Kite Hill cream cheese with Chives. Will that work? Thx

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2018 at 10:25 am

      Though you’ll end up with a different flavor, I think that would actually work, Michelle!

      Reply
  18. Avatar for Linda HamiltonLinda Hamilton says

    November 26, 2018 at 3:57 pm

    I made this today and it was easy to make and very delicious. I love how simple this was to make.
    Even my picky husband loved it too. Grateful for these wonderful tasty recipes.

    Reply
  19. Avatar for Brooke TejadaBrooke Tejada says

    October 29, 2018 at 4:50 pm

    I subbed the cashews and it came out great! Just added a splash of cashew milk not the whole amount. Also added black lentils for protein. Super yummy.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:52 am

      Great! Thanks for sharing, Brooke!

      Reply
  20. Avatar for NicaelaNicaela says

    October 1, 2018 at 3:20 pm

    Seriously one of my favorite dishes to make! Love this recipe. I always end up adding some extra veggies – this sauce is to die for and versatile! Thank you!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 2, 2018 at 8:47 am

      Yay! Thanks for sharing, Nicaela!

      Reply
  21. Avatar for Brandy LopezBrandy Lopez says

    July 27, 2018 at 11:20 am

    I made this recipe. It was delicious. My husband does not like mushrooms but he ate it just the way I made it with the mushrooms and he said it was delicious. Definitely one meal I will make again. It was so creamy.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 28, 2018 at 5:55 am

      Yay to husbands eating mushrooms! :D We’re glad you both enjoyed this dish, Brandy!

      Reply
  22. Avatar for Jo rossJo ross says

    July 23, 2018 at 1:12 pm

    I make this with oatley cream, nutmeg, vegan Parmesan and plenty of s and p! My take on carbonara!

    Reply
  23. Avatar for Sydney S SmithSydney S Smith says

    July 22, 2018 at 8:33 am

    This was soooo good. Thanks for this recipe. Next time, I’m going to try making it with broccoli instead of asparagus.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 22, 2018 at 12:46 pm

      Let us know how it turns out, Sydney! :D

      Reply
  24. Avatar for oliviaolivia says

    July 11, 2018 at 8:19 am

    substitute for almond milk? im allergic!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 12, 2018 at 6:09 am

      Cashew or rice perhaps?

      Reply
      • Avatar for AshleyAshley says

        March 26, 2019 at 5:36 pm

        What about hemp milk?

        Reply
  25. Avatar for ChristineChristine says

    May 30, 2018 at 4:00 pm

    This was heavenly! Thank you! I added a little bit of thyme to the mushroom / asparagus and it was bomb

    Reply
  26. Avatar for YadiraYadira says

    May 28, 2018 at 4:40 pm

    Yummmmyyyyy writing this right as I’m finishing it. The sauce is just amazing !! So creamy and garlicy!! Loved it (i stuck with 4 minced garlic though ! Only four used in the whole recipe and it came out great !)

    Reply
  27. Avatar for VickiVicki says

    May 16, 2018 at 2:02 pm

    This was just as good as it looks – would add more mushrooms & asparagus but OMG tasted better than the traditional.

    Reply
  28. Avatar for KateKate says

    May 1, 2018 at 5:54 am

    I made this and it was delish! I didn’t have the cream cheese, so I just used the cashew milk. Love the idea for putting the raw garlic just right in the milk when I made it in the Vitamin. This is a real keeper and I can’t believe there is no cream in it feels so decadent.

    Thanks

    Reply
  29. Avatar for KatKat says

    April 30, 2018 at 2:22 pm

    What could I use instead of lemon juice? I’m not a fan of lemon and asparagus together.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 2, 2018 at 7:08 am

      Feel free to leave it out!

      Reply
  30. Avatar for LindiLindi says

    April 5, 2018 at 5:36 am

    I have not heard of nutrulional yeast, I looked in the supermarket and couldn’t find. What is it and where would I find it. Thankyou?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 5, 2018 at 3:30 pm

      Hi Lindi! Nutritional yeast is a popular vegan cheese alternative which can be used on many dishes. You can find it here!

      Reply
  31. Avatar for IrisIris says

    March 26, 2018 at 5:51 pm

    This recipe was so delicious! I used whole wheat pasta. And I LOVE pasta. First time using vegan cream cheese. Very smooth and creamy. Asparagus and mushrooms together! HEAVEN! So I will definitely be making this again. I might try it with the Cashews since I always have them on hand. And there was just a bit too much garlic for me. I am always looking for recipes that are quick and yummy. I have pinned several of yours on Pintrest.

    Reply
  32. Avatar for AshleeAshlee says

    February 16, 2018 at 11:32 pm

    5 stars ✨

    Reply
  33. Avatar for AshleeAshlee says

    February 16, 2018 at 11:31 pm

    I have been vegan since August ’17 and have cooked 98% of my meals since then. This recipe is by far my top 3 since I have been vegan and my #1 favorite from Minimalist Baker. Thank you for all you do!

    Reply
  34. Avatar for RebeccaRebecca says

    February 9, 2018 at 6:28 pm

    THIS WAS THE BOMB.COM. Making it again FOR SURE. Try this!!!

    Reply
  35. Avatar for Nicole ANicole A says

    December 20, 2017 at 6:17 am

    Perfect and simple!
    I didn’t add nutritional yeast, just because I don’t have. I added coriander powder.
    And I served it with fresh basil, Lovely!
    Definitely I’m going to do this again.

    Reply
  36. Avatar for Marianne ManceorMarianne Manceor says

    November 30, 2017 at 2:10 pm

    This was delicious and so easy to make. I added a little more nutritional yeast. This may be my favorite Minimalist Baker recipe! It was still great the next day for lunch!

    Reply
  37. Avatar for JennJenn says

    November 12, 2017 at 6:11 pm

    Love this one! This is the 3rd time I’ve made it now. I’ve changed it just a tiny bit by roasting the asparagus and mushrooms and added more mushrooms than suggested. To fit my personal taste I’m new to vegan eating and this recipe is super easy

    Reply
  38. Avatar for NatashaNatasha says

    October 26, 2017 at 1:27 pm

    This is my favorite meal from this website, (which is my guilty pleasure) This is the first plant based meal that actually tastes amazing and so creamy. I have made this two days in a row since it was a fan favorite, and super easy to make. <3

    Reply
  39. Avatar for AntoniaAntonia says

    October 4, 2017 at 4:04 am

    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 

    Reply
  40. Avatar for Antonia GambiAntonia Gambi says

    October 4, 2017 at 2:12 am

    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

    Reply
  41. Avatar for John BalesJohn Bales says

    September 21, 2017 at 3:58 am

    I’m thinking this would be good using baby spinach when fresh asparagus is out of season. 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.

    Reply
  42. Avatar for Nicki DanielsNicki Daniels says

    August 29, 2017 at 7:42 am

    I made this last night for my parents, boyfriend and his mom- it was a complete hit! And easy! Completely delicious

    Reply
  43. Avatar for LorenaLorena says

    August 20, 2017 at 1:35 pm

    Made this today and it was DELICIOUS! I didn’t have the parm so I just doubled the nutritional yeast. Next time I’ll add more mushrooms, but it really is perfect just the way it is.

    Thanks for the recipe

    Reply
  44. Avatar for KendraKendra says

    July 10, 2017 at 11:36 am

    This recipe is to DIE for!!! I made it for the first time last night and even my dad who is not a vegan eater went back for seconds! ?? 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. Will for sure be making this a home staple! Thanks for all your rockin recipes.

    Reply
  45. Avatar for SarahSarah says

    May 11, 2017 at 5:17 pm

    Oh my goodness! I won’t be kissing my fiance tonight (just kidding, he’ll have to deal)! This pasta dish is sooooooo tasty and yes very heavy on the garlic flavor. Which is awesome as I love garlic! The recipe took less time than I was expecting and is full of creamy, cheesy comfort food with no guilt! I will be using this sauce as a base for other alfredo dishes! Thank you so much for your awe-inspiring recipes. 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! 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. So again, thank you. You have helped us in ways you will never know! Keep em comin!! <3

    Reply
  46. Avatar for JasonJason says

    April 18, 2017 at 5:40 pm

    I substituted real cream cheese, milk, parmesean and organic wheat pasta, and it was really good as non vegan as well.

    Reply
    • Avatar for PrakPrak says

      May 9, 2017 at 5:56 pm

      I’m looking to also try a non vegan version. Did you sub in the same quantities as listen on the recipe?

      Reply
  47. Avatar for UditiUditi says

    April 12, 2017 at 2:50 pm

    This is the best vegan pasta I have ever made! I made it with lightly salted cashews instead of cream cheese and oh boy! It was really yum. Thank you for the recipe!

    Reply
  48. Avatar for JackieJackie says

    March 19, 2017 at 6:08 pm

    Hi Dana! I’m pretty new to the dairy-free alternatives, and have been looking at the cream cheesecake options. I notice you recommended the TJ’s cream cheese. I LOVE TJ’s but when I looked at it in stores, it seemed to have a lot more (and artificial) ingredients than Kite Hill brand. I am just more wary of that ingredient list versus other brands. Just hoping to get your thoughts on this! Thanks!!

    Reply
  49. Avatar for JessieJessie says

    March 13, 2017 at 9:07 am

    Tried this and loved it. Used a store bought parm that wasn’t great, so I’ll make my own next time.

    Reply
  50. Avatar for ReginaRegina says

    February 12, 2017 at 9:43 am

    I loved this recipe!!! I used cashews instead of the vegan cream cheese and subbed brussels sprouts for the asparagus. It was so yummy! Probably one of my favorite vegan recipes.

    Reply
  51. Avatar for Audrey MiAudrey Mi says

    February 1, 2017 at 12:24 pm

    It was very good. My son ate two plates of those pasta and it doesn’t happen very often..

    Reply
  52. Avatar for MissyMissy says

    January 5, 2017 at 8:41 am

    So good! My carnivore family loved it:)

    Reply
  53. Avatar for LeliaLelia says

    November 20, 2016 at 12:26 pm

    I just made this for lunch. DELICIOUS!!!

    Reply
  54. Avatar for emilyemily says

    October 15, 2016 at 3:56 am

    Hi, thanks for sharing your recipe. I just made it and it was delicious :)

    Reply
  55. Avatar for Vicki KarschnerVicki Karschner says

    October 7, 2016 at 9:40 pm

    This dish was amazing! Next time I’ll add more asparagus and mushrooms, but it was according to my husband, the best vegan dish I’ve made yet! Thank you! Oh and by the way…the Vegan Parmesan cheese is to die for! I have a hard time finding raw nuts and if using roasted and salted cashews…no salt is needed! Yum!

    Reply
  56. Avatar for AndromachiAndromachi says

    August 26, 2016 at 10:43 am

    I just enjoyed this dish. Congrats, it was amazing!! Keep going!

    Reply
  57. Avatar for KarinaKarina says

    August 20, 2016 at 5:03 am

    I made this last night using Neufchâtel instead of vegan cream cheese and left out the nutritional yeast, and wow!!! My family and I ADORED this recipe. We served it with brioche to soak up the delicious sauce and enjoyed an amazing dinner.

    Reply
  58. Avatar for AsaAsa says

    July 31, 2016 at 9:00 am

    My boyfriend loved this! We used red lentil pasta to make it gluten free. I also used store bought vegan parmesan. It turned out great!

    Reply
  59. Avatar for SandraSandra says

    July 12, 2016 at 8:47 am

    My boyfriend and I made this last night and it was absolutely delicious – we loved the sauce!
    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. The way it is written makes it sound like I am using the same skillet the mushrooms and asparagus are still in.
    Otherwise, my only other issue was finding nutritional yeast – which there is none in stores where I live. We substituted it with a little bit more cheese and also a handful of raw cashews.
    Great recipe over all! Definitely will make again.

    Reply
  60. Avatar for BeanBean says

    July 10, 2016 at 3:52 pm

    It was good, but there was so much garlic I was burning my tongue. I would definitely make it again, only I wouldn’t cook the veggies with garlic and I would add more pasta

    Reply
  61. Avatar for AshleyAshley says

    July 8, 2016 at 5:11 pm

    Delicious! Loved this dish and it was easy to make too!

    Reply
  62. Avatar for suzannesuzanne says

    June 29, 2016 at 9:18 am

    Just had the leftovers for lunch today – delicious with a drop of additional almond milk and topped with more of Dana’s vegan parmesan cheese!
    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!), and it was super delicious!
    Thanks Dana! Love the cookbook too!

    Reply
  63. Avatar for KaraKara says

    June 17, 2016 at 4:54 pm

    Disclaimer – I subbed out the milk and used coconut milk (husband and I both have almond allergy) and I did use dairy cream cheese and parmesan cheese again due to allergy issues, I’m only about 95% vegan and hubby wouldn’t claim to be even 50% vegan, but he eats what I cook for the most part. My son used to love asparagus but has been on a kick lately of refusing to eat it, and my husband HATES mushrooms – I did chop the mushrooms up a bit smaller than pictures to help them blend in, but both my husband and son (3-years-old) went back for seconds tonight! I’ve really missed my completely authentic (but has WHOLE stick of butter in it) alfredo sauce recipe I got from a friend who was a chef in Italy; this was close and completely took care of that craving!!! Thanks for another great recipe!

    Reply
  64. Avatar for KaitlynKaitlyn says

    June 12, 2016 at 5:05 pm

    I doubled the recipe, so I can have extra left overs for work for the next few days.

    I will say that when tasting the sauce on it’s own it seemed a tad bland, even after adding the extras to adjust. It was balanced, just bland. So I decided to just go for it and add the noodles and veggies. After they were combined, it was perfect. I’m so glad I didn’t alter it, the cheesiness just peeks through enough, but doesn’t over power the veggies.

    This one is getting written down and put in my “favorite recipes” box.

    Reply
  65. Avatar for AllieAllie says

    June 7, 2016 at 9:38 am

    I’ve made this recipe twice- once using vegan cream cheese and the other time using soaked cashews; it was great both times! 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. My girlfriend and housemates love it!

    Reply
  66. Avatar for MaryMary says

    June 1, 2016 at 4:36 pm

    This turned out very well! I ate it with your garlicky kale and chickpea salad, I think they went very well together. It was also surprisingly quick to make.

    Reply
  67. Avatar for RebeccaRebecca says

    May 31, 2016 at 11:28 am

    I just want to say that I love your website and cookbook. I have two little boys who are both adventurous eaters but time is always an important factor. I made this recipe (doubled) for 6 adults and 6 toddlers, none of them vegan and none of them the wiser. We loved it! Thanks again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 31, 2016 at 5:47 pm

      So kind! Thanks Rebecca!

      Reply
  68. Avatar for tiffany rosetiffany rose says

    May 30, 2016 at 7:26 pm

    just stumbled onto your blog and i’m OBSESSED. fully plan to fill a pinterest board with all these delicious-looking recipes!

    for this pasta, any suggestions for a mushroom sub? husband haaates them and there’s no hiding them in this dish (the way i do in others).

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 31, 2016 at 5:53 pm

      So kind! I would suggest doubling the asparagus and leaving them out! Scallion also makes a nice substitution.

      Reply
      • Avatar for tiffany rosetiffany rose says

        June 1, 2016 at 12:34 pm

        perfect — thank you!

        Reply
  69. Avatar for MaggieMaggie says

    May 16, 2016 at 7:48 am

    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). Did not use nutritional yeast. And as I always do, used about 5X the recommended spice. Oh, and I had no pasta so I used rice, and the only mushrooms I had which were Chinese dried Shitakes. I’m happy to report it was delicious.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 18, 2016 at 4:29 pm

      Yay! Glad you liked it!

      Reply
  70. Avatar for Kawai AngelKawai Angel says

    May 9, 2016 at 5:06 pm

    Wonderful. Added onions+red bell pepper, and spread a bit of daiya cheeze on top, and I’m in love with this recipe!!! I also did x2.5 with the yeast and I’m glad I did.

    Reply
  71. Avatar for Stacie BatemanStacie Bateman says

    May 7, 2016 at 8:17 pm

    This was SOOO good! After going vegan last year, I’m always on the lookout for recipes my entire family will eat. My kids each ate an entire bowl, AND my son told me I was amazing for making cheese out of cashews…WIN! Thanks, Minimalist Baker. I will definitely be trying more of your recipes : )

    Reply
  72. Avatar for BrittonBritton says

    May 6, 2016 at 3:15 pm

    This was so easy to bring together and the sauce is DELICIOUS! I’m a sucker for creamy sauces, but haven’t been a fan of any of the cashew based ones that I’ve made. The cream cheese in this sauce is perfect and the veggies are a great addition. Love this!

    Reply
  73. Avatar for HannahHannah says

    May 6, 2016 at 11:13 am

    Creamy and delicious! The vegan cream cheese is an amazing idea! adding veggies is a good idea too (I love green beans in anything). This is so yummy it is picky- vegan- cheese- snob- boyfriend and non- vegan- total- carnivore- roommate approved!!!

    Reply
  74. Avatar for KarlaKarla says

    May 1, 2016 at 3:45 pm

    I made this and it was loved by everyone! Absolutely delicious!

    Reply
  75. Avatar for GLGL says

    May 1, 2016 at 10:56 am

    I just started following you today. WHERE HAS THIS BLOG BEEN ALL MY LIFE! I love it!!!!

    Reply
  76. Avatar for TKTK says

    April 30, 2016 at 4:00 pm

    Okay so I. am new to being a Vegan.. The description of the man n’ cheese was on point. It actually looked better than alot of the real mac n’ cheese I have eaten over the years. The taste was okay.. I had a vegan herbal cream cheese. Although good may have been too overbearing. I put some tabasco sauce on it and it the taste for me! I think next time I will use a plain vegan cream cheese and see how it goes. 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. Aside fom that I give this recipe a Thumbs Up. ;)

    Reply
  77. Avatar for JessieJessie says

    April 29, 2016 at 9:52 am

    Amazing! This was a huge hit with my family. Loved it! Will definitely make again.

    Reply
  78. Avatar for EileenEileen says

    April 28, 2016 at 5:52 pm

    Just made this tonight and it is delish! My 6 yr old liked the pasta but I may try it with broccoli next time. I love garlic but may also try with a tad less next time. I may also try to find another brand of vegan cream cheese. 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?). Very good overall!

    Reply
    • Avatar for KristaKrista says

      August 2, 2018 at 10:31 pm

      I find the daiya does have a bit of an odd smell to it, and texture in some of their products. I think it must be bc it is made out of plant protein? Maybe? It sounds like some of the other brands are made out of almonds or other nuts? My son loves all of the daiya products! But I am still on the fence – I do like their yogurt tho! I am not vegan so I don’t have much to compare this brand to – my son is due to allergies.

      Reply
  79. Avatar for Raynie NaziaRaynie Nazia says

    April 28, 2016 at 12:30 pm

    Mushrooms, asparagus and a creamy pasta. That sounds amazing. I think I’ll also struggle to find vegan cheese so I’m tempted to try it with proper cheese. Mmmmm.

    Reply
  80. Avatar for JulieAJulieA says

    April 27, 2016 at 12:14 pm

    Dana! I admire your skills! I´m personally starting to cook different stuff in order to improve my lack of quality haha…which blogs do you follow besides yours? I´ve been personally trying to cook Barilla´s recipes that they share in their website. Very easy for beginners like me, and different options as well! Have you tried those?

    Reply
  81. Avatar for renerene says

    April 25, 2016 at 5:46 pm

    SO GOOD! And so easy to make! Thanks for the recipe, I will be adding it to my book :)

    Reply
  82. Avatar for KaylaKayla says

    April 25, 2016 at 12:04 am

    This recipe is a winner. Husband and I devoured it. The sauce was bold, creamy, the right kind of tangy, and indulgent. I LOVE THIS PASTA!! It was really fun to make as well!

    Reply
  83. Avatar for TabathaTabatha says

    April 24, 2016 at 5:05 pm

    So satisfying. Fantastic recipe.

    Reply
  84. Avatar for MillaogliasmorMillaogliasmor says

    April 24, 2016 at 10:45 am

    I loved this as written. Super-tasty! My kids weren’t so excited about the asparagus. I think next time I would make half with broccoli for the kids and half with asparagus for adults.

    Reply
  85. Avatar for LaurenLauren says

    April 21, 2016 at 9:41 am

    This was delicious! Even my 2 & 4 year olds cleaned their plates! We’ll definitely add this to our rotation. Thanks for the great recipe!

    Reply
  86. Avatar for KristinaKristina says

    April 21, 2016 at 6:48 am

    Made this last night for dinners and lunches for the rest this week and it was so good! Made it as written. It was super garlicky, but that is probably because my garlic cloves were massive. I didn’t mind, but my husband did, so I might have to be more light-handed in the future. I had never used vegan cream cheese before; I loved how creamy the sauce came out. Definitely making this one again.

    Reply
  87. Avatar for LauraLaura says

    April 21, 2016 at 4:40 am

    Could you suggest and actual dream cheese that could be used? Philadelphia? I m vegetarian but not vegan. plus , my Italian genes urge me to say that cooking pasta and setting it aside is not a good idea .. you should drain it and toss it in the sauce ready to be served

    Reply
  88. Avatar for JulieJulie says

    April 19, 2016 at 4:45 pm

    This recipe was amazing!! Made it for dinner tonight and will definitely be making it again :)

    Reply
  89. Avatar for GrynaeGrynae says

    April 18, 2016 at 12:22 pm

    I’ll be trying this out tonight. Looks Ah-mahzing. Just wondering what the nutritional yeast is included for. Flavoring? I’ve got some on hand for helping with milk supply, I’ve just never seen it in a recipe before so that’s cool.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 18, 2016 at 4:36 pm

      Yes! It adds that “cheesiness” to the dish. Good luck!

      Reply
      • Avatar for GrynaeGrynae says

        April 20, 2016 at 9:51 am

        This turned out wonderful. It came together really quick and !10 cloves of garlic! I thought ‘this is insanity’ as I was making it but it was perfect. We are a raw dairy family so we substited those ingreds. My 3 yr old finished her plate even the asparagus. Beautiful and delicious recipe. My thanks to you! We will be doing this one again.

        Reply
  90. Avatar for AnneAnne says

    April 17, 2016 at 5:17 pm

    Fantastic pasta dish. This may be my all-time favourite. The sauce is so creamy. The vegan cream cheese isn’t available everywhere, so when I found it I bought two. I made the cheese cake that you posted earlier this month and now the pasta sauce. Asparagus is still not in season in Canada so I used broccoli instead. Wonderful!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 18, 2016 at 4:36 pm

      Yay! Thanks for sharing!

      Reply
  91. Avatar for LauraLaura says

    April 16, 2016 at 5:25 am

    I want that sauce poured over my entire life. I feel like such a vegan newb because I didn’t know that TJ’s made a non-dairy cream cheese. Guess I’ll need to suss that out and buy a thousand next time I’m in ‘Merica! xoxo

    Reply
  92. Avatar for AmyAmy says

    April 15, 2016 at 7:35 pm

    Just finished dinner… totally! absolutely! wonderfully! delighted! Had no asparagus or crimini mushrooms so used broccoli and white. Had no penne so used spaghetti. Used Tofutti’s herb and chive cream cheese that I found at our local 7th Day Adventist market. It rocked!

    Reply
  93. Avatar for GaynorGaynor says

    April 15, 2016 at 6:38 pm

    Because I live in Australia, many of the products mentioned are not available. However for Australian readers I recommend San Remo GF pasta. Their pene is very good. Make sure you actually get the gf one, because if you are like me and you eat the wrong one, you will become very, very ill. Its available in most grocery stores.
    Equivalents for other products e.g. vegan cream cheese I am still trying to find.

    Reply
    • Avatar for LindaLinda says

      April 20, 2016 at 2:37 am

      I live in Sydney and I bought tofutti cream cheese at woolies. I have found it at different locations so you should be able to pick it up at one of your local one’s.

      I did find the finished dish a bit of a weird tang but I didn’t mind it. My boyfriend wasn’t a fan though.

      Reply
  94. Avatar for ChristinaChristina says

    April 15, 2016 at 6:22 pm

    Tried this recipe tonight and loved it!! Used soaked cashews instead of cream cheese and it was delicious. Sautéed the vegetables a tad longer and added more garlic and Carmelized onions, it was amazing! Thank you so much for the recipe. I give it five stars!

    Reply
  95. Avatar for Lisa BLisa B says

    April 15, 2016 at 6:08 pm

    How long would you recommend soaking the cashews (instead of using vegan cream cheese)? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 18, 2016 at 2:32 pm

      1 hour in very hot water!

      Reply
  96. Avatar for HeidiHeidi says

    April 15, 2016 at 11:14 am

    Hello,
    I would love to try this yummy-looking recipe, but my youngest daughter is allergic to cashew. Any idea on how to make a nut-free vegan parmesan cheese?
    Thanks,

    Heidi

    Reply
    • Avatar for EliseElise says

      April 24, 2016 at 8:03 am

      Heidi,
      My daughter is allergic to cashews as well. I found a soy/coconut based vegan Parmesan : Go Veggie cheesy bliss by Galaxy Nutritional Foods. Hope you can find it! (White cap with green see through label).

      Reply
      • Avatar for HeidiHeidi says

        April 25, 2016 at 8:11 am

        Thank you so very much, Elise. I appreciate your help! ☺️

        Reply
    • Avatar for MelissaMelissa says

      June 13, 2018 at 9:32 pm

      I make a vegan Parmesan using equal measures of hemp hearts and nutritional yeast, with a pinch of salt. Very yummy!

      Reply
  97. Avatar for LibbyLibby says

    April 14, 2016 at 6:34 pm

    I’m so glad that I subscribe to so many blogs otherwise asparagus season would have gone right over my head!
    In our effort to eat less meat, I’ve been going real hard on the combo of mushrooms and pasta. I can’t wait to toss in the asparagus, too. With a big squirt of lemon over the top! OH! :D

    Reply
  98. Avatar for Marieke, The Vegan Food CriticMarieke, The Vegan Food Critic says

    April 14, 2016 at 2:39 pm

    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. Thanks for sharing his recipe!

    Reply
  99. Avatar for Natalie | Feasting on FruitNatalie | Feasting on Fruit says

    April 14, 2016 at 12:42 pm

    I’m always all about the carbs especially when smothered in creamy cheesiness!

    Reply
  100. Avatar for LauraLaura says

    April 14, 2016 at 12:40 pm

    Mushrooms and Asparagus- my two favorites! It looks delicious!

    Reply
  101. Avatar for JaniceJanice says

    April 14, 2016 at 11:18 am

    MM. looks absolutely delicious! May I ask what vegan cream cheese you use though? I’m having trouble finding a good brand /:

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 14, 2016 at 11:20 am

      See the notes!

      Reply
      • Avatar for GingerGinger says

        April 16, 2016 at 6:35 am

        If you are near a Whole Foods the brand Kitehill makes delicious vegan cheeses including cream cheese that are all almond based. My fav!

        Reply
        • Avatar for TimTim says

          April 28, 2016 at 7:03 pm

          Kite Hill is by far the best vegan cream cheese!

          Reply
        • Avatar for Jessica boydJessica boyd says

          May 12, 2018 at 2:17 pm

          I used kite hill as well. Turned out great! I will be making this again next week when we have company.

          Reply
          • Avatar for Lynn SLynn S says

            May 15, 2018 at 1:49 am

            Kite Hill almond cream cheese is what I used too and it was delicious!

        • Avatar for StephSteph says

          July 21, 2018 at 10:28 pm

          I was also going to put in my vote for Kitehill. Blows everything else out of the water, in my opinion, and with very simple ingredients! Looking forward to trying this.

          Reply
  102. Avatar for Georgie @ Healthy PearsGeorgie @ Healthy Pears says

    April 14, 2016 at 10:48 am

    oh my goodness – looks beautiful! Pasta is on my menu for tonights meal! Have to try the mushroom, asparagus combo!

    Reply
  103. Avatar for Cheese and ChineseCheese and Chinese says

    April 14, 2016 at 9:46 am

    I was totally feeling the combination of asparagus and mushrooms for tonight, and then I saw this! We’ll be eating something else instead but will have to keep this recipe in mind!

    Reply
  104. Avatar for Leah @ Grain ChangerLeah @ Grain Changer says

    April 14, 2016 at 8:50 am

    I’ve been heavy on the carb train too, recently! AND I just found out I can’t tolerate dairy very well (thanks, pregnancy!) but have been craving creamy pasta like none other. How serendipitous that this showed up today :)

    Reply
  105. Avatar for Tom ~ Raise Your GardenTom ~ Raise Your Garden says

    April 14, 2016 at 8:40 am

    Honestly, how did you make this look so creamy without any “real” dairy? We love the asparagus in here, although my wife says I’m very immature when I eat asparagus and I stick it out my front teeth and flap it around asking any and all if there’s anything stuck in my teeth.

    Reply
  106. Avatar for CassieCassie says

    April 14, 2016 at 8:17 am

    This looks so comforting and so yummy! I can imagine how amazing it tastes with anything else :)

    Reply
  107. Avatar for LaurenLauren says

    April 14, 2016 at 7:09 am

    YUM! Huzzah for mushrooms and nutritional yeast ;)

    Reply
  108. Avatar for HBHB says

    April 14, 2016 at 6:20 am

    I love your blog but I feel like the recipes are becoming less “minimalist”. Ingredients like vegan cream cheese are very hard to find and are also really expensive. Would love to see more recipes with simple, easy to find ingredients.
    xo

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 14, 2016 at 11:20 am

      I knew people might have trouble/issue with using vegan cream cheese, which is why I included an alternative in the notes! See that for some guidance.

      Reply
      • Avatar for SarahSarah says

        May 17, 2017 at 1:00 am

        I didn’t have any cashew nuts to hand, so I used walnut nuts instead and added pine nuts as well. So tasty!! Thank you

        Reply
    • Avatar for KateKate says

      July 4, 2016 at 4:05 pm

      I was half way thru cooking everything and realized I forgot to get Vegan Cream Cheese at the store. I am new to vegan cooking so it was a little scary to improvise, but it was a success! 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. 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. At this point I added about 1/4C of coconut cream for added creamy-ness. After that I followed the recipe (adding a bit more nutritional yeast and some garlic powder) but rather than using the blender, like I said earlier, I added everything directly to the pan.

      Reply
  109. Avatar for AleksandraAleksandra says

    April 14, 2016 at 5:48 am

    I looove asparagus a bit too much ;)

    Reply

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