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.
What health benefits are in this pasta?
ASPARAGUS – Asparagus contains significant amounts of healthy fiber and protein which helps to maintain blood sugar levels, prevent constipation, stabilize digestion, and stop the urge to overeat. Asparagus is also high in glutathione which is an antioxidant powerhouse and particularly beneficial for those suffering with autoimmune conditions, liver disease, heart disease, cancer, and diabetes.
MEDICAL MEDIUM
MUSHROOMS –Crimini mushrooms, also known as baby portobello mushrooms, are a medicinal powerhouse and contain several unique health promoting compounds. They are a good source of vitamins E, B12, and D and minerals such as zinc, selenium, iron, & calcium. Crimini mushrooms contain potent anti-cancer compounds such as conjugated-linoleic acid (CLA) that are specifically beneficial for breast, ovarian, and uterine cancers due to its ability to prevent high levels of estrogen from circulating within the body.
MEDICAL MEDIUM
GARLIC –Garlic is one of the world’s oldest medicines and is an incredibly potent spice that can ward off a variety of illnesses and diseases. It has amazingly high levels of vitamins and minerals including vitamin C and B-6 and minerals such as selenium, calcium, and iron. Garlic also contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties. Although roasting or otherwise cooking garlic is delicious and valuable, garlic is most effective when consumed raw.
MEDICAL MEDIUM
THYME – Thyme also helps stimulate memory, ease headaches and muscle tension, soothe coughs, relieve fevers, and fight colds and infections. It also contains a compound called carvacrol which is an excellent natural tranquilizer and has a tonic effect on the entire nervous system.
MEDICAL MEDIUM
CASHEWS – Cashews are high in protein and are a rich source of vitamin B-complex and essential minerals such as iron, selenium, and zinc. Cashews have a lower fat content than most other nuts and contain a high amount of oleic acid which is a heart healthy monounsaturated fat that is great for the cardiovascular system.
MEDICAL MEDIUM
Now you can look at this pasta in a whole new way!
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 pasta – I like the Banza Chickpea Cavatappi with this. It holds the sauce well.
- 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:
- Boil a pot of water for your pasta noodles while you work on #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.
- Add your pasta to the boiling water and cook according to the box.
- 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
- 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.
- 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
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 pasta I like Banza Chickpea Cavatappi in this recipe
- 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
Instructions
- Boil a pot of water for your pasta noodles while you work on #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.
- Add your pasta to the boiling water and cook according to the box.
- 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
- 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.
- Top with a little salt & ground pepper. ENJOY!
Notes
You may enjoy: Vegan Baked TikTok Pasta or this Chickpea “Chicken” Salad
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Wowza! This is amazing! Thank you for the recipe!
You will love it Walks! xoxo