Cashew Alfredo Mushroom Asparagus Pasta

Pasta is some of the ultimate comfort food. Thankfully with some healthier substitutions, you’ll feel good about eating this scrumptious cashew alfredo mushroom asparagus pasta. That’s a mouthful. Don’t like mushrooms and/or asparagus? You can toss them out of the recipe or add in your own ingredients of choice. I personally love the mushroom asparagus combo in this pasta. Plus, anything to get me to eat more asparagus while truly enjoying it is a win.

Ingredients for Cashew Alfredo Mushroom Asparagus Pasta:

• 8 oz sliced brown baby bella mushrooms (use more to make it more hearty and meaty)
• 6 minced garlic cloves (use less if you don’t like lots of garlic like my house does)
• drizzle of olive oil (you could use water if you wish)
• one bunch of asparagus -about 12-15 stalks – ends trimmed and cut into one inch pieces
• box of GF pasta
• 1 cup raw cashews
• 1/2 large lemon
• 3/4 cup hot water
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp thyme – I love thyme so I usually add 1/4 tsp, but 1/8 tsp does not overpower the flavor
• 1/2 tsp Himalayan salt
• 1/4 tsp ground black pepper

How To Make Cashew Alfredo Mushroom Asparagus Pasta:

1. Boil a pot of water for your pasta noodles while you work on #2.
2. In a large pan, sauté the sliced mushrooms, minced garlic and asparagus over medium heat for about 10 minutes. You can add a drizzle of olive oil or even a little water until the mushrooms start “sweating” and you don’t have to worry about the mixture sticking to the pan. Every cooktop is different but I tend to stir them a lot that first 8 minutes or so and then turn down the heat or even off while the pasta is cooking. Be careful not to overcook; you don’t want soggy asparagus.
3. Add your pasta to the boiling water and cook according to the box.
4. While the pasta starts cooking, make the alfredo sauce. I boil water in my teapot to get the 3/4 cup of water really hot. Add all the ingredients to a high speed blender and blend until smooth and creamy. 1 cup of raw cashews, 1/2 lemon squeeze, 3/4 cup of hot water, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/8 tsp of thyme, 1/2 tsp Himalayan salt, 1/4 tsp of ground pepper
5. When the pasta is ready, add the noodles and alfredo sauce to your large pan of mushrooms & asparagus. Mix until the sauce is well combined.
6. Top with a little salt & ground pepper. ENJOY!

It is so easy and SO good! Let me know if you make it!

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Cashew Alfredo Mushroom Asparagus Pasta

5 from 1 vote

After many different alfredo tries, this one is the winner. It's simple and so delicious. Paired with pasta, mushrooms and asparagus, it really is comfort in a bowl. Dairy-Free, Gluten-Free, Vegan, Free From Nutritional Yeast, Made With Whole Healthy Ingredients

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Waiting for water to boil adds time 10 minutes mins

Total Time 27 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 8 oz sliced brown baby bella mushrooms use more to make it more hearty and meaty
• 6 minced garlic cloves use less if you don't like lots of garlic
• drizzle of olive oil you could use water if you wish
• one bunch of asparagus (12-15 stalks) – ends trimmed and cut into one inch pieces
• box of GF pasta
• 1 cup raw cashews
• 1/2 large lemon juiced
• 3/4 cup hot water I boil some water in my teapot
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp thyme I use 1/4 tsp since I love thyme, but start with 1/8 tsp your first time making it
• 1/2 tsp Himalayan salt
• 1/4 tsp ground black pepper

Method

 

1. Boil a pot of water for your pasta noodles while you work on #2.
2. In a large pan, sauté the sliced mushrooms, minced garlic and asparagus over medium heat for about 10 minutes. You can add a drizzle of olive oil or even a little water until the mushrooms start “sweating” and you don’t have to worry about the mixture sticking to the pan. Every cooktop is different but I tend to stir them a lot that first 8 minutes or so and then turn down the heat while the pasta is cooking.  Be careful not to overcook; you don’t want soggy asparagus.
3. Add your pasta to the boiling water and cook according to the box.
4. While the pasta starts cooking, make the alfredo sauce. I boil water in my teapot to get the 3/4 cup of water really hot. Add all the ingredients to a high speed blender and blend until smooth and creamy. 1 cup of raw cashews, 1/2 lemon squeeze, 3/4 cup of hot water, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/8 tsp of thyme, 1/2 tsp Himalayan salt, 1/4 tsp of ground pepper
5. When the pasta is ready, add the noodles and alfredo sauce to your large pan of mushrooms & asparagus. Mix until the sauce is well combined.
6. Top with a little salt & ground pepper. ENJOY!

Notes

Dairy-Free | Gluten-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

Mushroom Onion Herb Millet

You may enjoy: Vegan Baked TikTok Pasta or this Chickpea “Chicken” Salad

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