Creamy Vegan Mushroom & Asparagus Pasta

This Creamy Vegan Mushroom & Asparagus Pasta recipe is an exquisite dish that only requires 30 minutes. Hearty mushrooms, sautéed asparagus, and protein-packed chickpea pasta, all get coated in a savory cream cheese sauce. It’s the perfect easy vegan pasta recipe that the whole family will love. 

Quick, flavorful, and nutritious. This Creamy Vegan Mushroom & Asparagus Pasta recipe is all that and more!

While the preparation is simple, this easy vegan recipe is big on flavor. I would consider it restaurant quality if you’re asking me.

Even though the vegetables are the main players in this dish, it’s no surprise that the cream cheese sauce is what completes this dish. It provides the perfect amount of rich, decadent, and a bit of tanginess that is unmatched.

A little note on the cream cheese. I used Miyoko’s Creamery Organic Classic Plain Cream Cheese. It’s made with real ingredients and there is nothing funky in it. So many vegan cream cheese out there are loaded with nonsense and quality matters, especially when you’re putting it into your body. Miyoko’s does it right! So be sure to check it out and grab some prior to making this Creamy Vegan Mushroom & Asparagus Pasta recipe.

Whether you’re vegan or not, this easy vegan pasta recipe will have everyone in love at first bite! Especially the chef, because of how quick it takes!

Why You’ll Love This Creamy Vegan Pasta Recipe

• Quick & Easy: Made in one pot & ready in 30 minutes or less.
• Balanced Meal: With the protein & carbs from the chickpea pasta, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Yellow Onion: A regular medium to large onion works well for this soup.
• Organic Baby Bella Mushrooms: I suggest brown, baby bella mushrooms, also known as cremini mushrooms, for the best flavor! 
• Organic Asparagus: Fresh, trimmed, & sauted along with the mushrooms!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Vegan Cream Cheese: A must-add ingredient to make this creamy pasta. I like to use 
• Miyoko’s Creamery’s Organic Classic Plain Cream Cheese. It’s probably one of the cleanest vegan cream cheese alternatives out there and it takes this vegan pasta recipe to the next level. 
• Organic Spices + Condiments: Fresh lemon, nutritional yeast, sea salt, and black pepper. 
• Organic Penne Pasta: Essential! I love using pasta noodles that are made with one ingredient – chickpea flour. They taste just like the real deal and it’s high in protein. My favorite brands are Tolerant and Chickapea!

How To Make

1. Pasta. Cook the noodles according to package directions until al dente. Drain and set aside.
2. Veggies. Heat a medium skillet over medium-high heat, add onion and sauté until golden, about 5 minutes. Add the mushrooms, asparagus, and garlic. Cook for another 5 minutes. 
3. Make it Creamy. Turn off heat, stir in the cream cheese, lemon juice, nutritional yeast, sea salt, and black pepper, until everything is incorporated. 
4. Add the Pasta. Add the pasta to the sauce, toss to combine. If needed, add in a little filtered water or vegetable broth to loosen the sauce.
5. Serve. Divide between bowls. Enjoy!

Tips for Making this Creamy Vegan Pasta Perfectly 

• Organic Noodles: Penne noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
• Organic Baby Bella Mushrooms: I suggest brown, baby bella mushrooms, also known as cremini mushrooms, for the best flavor! 
• Organic Vegan Cream Cheese: I like to use Miyoko’s Creamery’s Organic Classic Plain Cream Cheese, as it is made with simple + clean ingredients.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.

Reheating. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.

More Vegan Pasta Recipes You’ll Love

• Vegan White Spinach & Mushroom Lasagna Soup
• Vegan One Pot Pasta
• Vegan Mushroom Stroganoff
• Vegan Baked Cream Cheese Pasta
• Vegan Beet Pasta

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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