Go Back
Vegan Alfredo Mushroom Asparagus Pasta Recipe

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
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Waiting for water to boil adds time 10 minutes
Total Time 27 minutes
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