So kind! Thanks for the recipe! Oh my goodness! Sauté for 2-3 minutes, then remove from heat and set aside. Delicious! It was very good. Heat a large skillet over medium-high heat. I love how simple this was to make. It was really fun to make as well! At this time, bring a large pot of water to a boil and season generously with sea salt. Pasta is on my menu for tonights meal! I am not vegan so I don’t have much to compare this brand to – my son is due to allergies. Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. 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). I didn’t have the parm so I just doubled the nutritional yeast. 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. Heat a large skillet over medium-high heat. When they start to sweat, add a pinch of salt and pepper. I live in Sydney and I bought tofutti cream cheese at woolies. This was soooo good. My 6 yr old liked the pasta but I may try it with broccoli next time. It was so yummy! May I ask what vegan cream cheese you use though? Definitely one meal I will make again. Meanwhile, bring a large pot of water to a boil. Let us know how it goes! How serendipitous that this showed up today :). https://www.closetcooking.com/roasted-asparagus-and-mushroom-carbonara Can I make this without the nutritional yeast and cheese? Made it as written. I’m having trouble finding a good brand /: If you are near a Whole Foods the brand Kitehill makes delicious vegan cheeses including cream cheese that are all almond based. This far exceeded anything I ever expected. 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. Dana! If I wanted to make vegetarian not vegan how do you recommend making the cheese sauce? Add linguine and cook for 8 to 10 minutes or until al … Easy Creamy Chicken Mushroom Asparagus … I made this and it was delish! Have a question? Thanks!! Thanks for all your rockin recipes. Equivalents for other products e.g. The only change is that we use oat milk because I’m allergic to almond milk. I would definitely make it again, only I wouldn’t cook the veggies with garlic and I would add more pasta. I am loving all these recipes and have seen some alternatives to almond milk but have not seen an option for oat milk which I prefer more than anything. Philadelphia? We used red lentil pasta to make it gluten free. Actually, it was extremely sour. Cook pasta according to manufacturer's suggestion, usually about 12 minutes. Next time, I’m going to try making it with broccoli instead of asparagus. Made it for dinner tonight and will definitely be making it again :). THIS WAS THE BOMB.COM. I’m happy to report it was delicious. Stir occasionally. Can I submit lemon with lime? It actually looked better than alot of the real mac n’ cheese I have eaten over the years. Bring to a boil over high heat. I have been vegan since August ’17 and have cooked 98% of my meals since then. xo. Looking forward to trying this. Thank you. I made this and it was loved by everyone! Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta … We’ll be eating something else instead but will have to keep this recipe in mind! Yay to husbands eating mushrooms! 85.1 g This was delicious! Wonderful. It sounds like some of the other brands are made out of almonds or other nuts? Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. Hoping to make this week. Avocado oil … We’re so glad you enjoyed it, Sam! We looked at this recipe and thought “Really…..10 cloves of garlic! I'm always looking for new side … The way it is written makes it sound like I am using the same skillet the mushrooms and asparagus are still in. Cook pasta, stirring constantly, for about 5 to 6 minutes and then add asparagus. Thanks so much for sharing! Would soy milk be an appropriate substituted or will it really mess with the taste? Cancel. Mix once more and add back to skillet. 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. Used soaked cashews instead of cream cheese and it was delicious. I also added yellow squash and it was quite good. OH! 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. I’m looking to also try a non vegan version. I think I ended up putting way too much garlic, but I like garlic so I didn’t bother me. Serve it as a complete meal or as a side dish. It came together really quick and !10 cloves of garlic! Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. How long would you recommend soaking the cashews (instead of using vegan cream cheese)? Very finely chop the garlic. Best when fresh, though leftovers keep in the refrigerator up to 3 days. This pasta dish is sooooooo tasty and yes very heavy on the garlic flavor. First time using vegan cream cheese. After they were combined, it was perfect. I added a pinch more lemon because it added depth to the recipe. Beautiful recipe! Add the asparagus tips and cook for 1-2 minutes. Meanwhile, melt the butter in a heavy large skillet over medium heat. Bake in the oven at 425°F (220°C) for 10-12 minutes until soft and cooked. We subbed chickpea penne for the regular penne. I had never used vegan cream cheese before; I loved how creamy the sauce came out. Prepare the asparagus: Add all the ingredients for the asparagus to a skillet and saute on medium/high heat for 4-5 minutes, or until the asparagus is soft. Delicious, easy to make, and a quick prep. Had no penne so used spaghetti. I used whole wheat pasta. The result is an insanely creamy sauce that comes together in no time and has the perfect balance of “cheesiness” and spice. Add pasta and cook according to package instructions, then drain and set aside. And so easy to make! Sauté for 2-3 minutes, then remove from heat and set aside. Though you’ll end up with a different flavor, I think that would actually work, Michelle! xo. Next time I’ll add more mushrooms, but it really is perfect just the way it is. I am new to vegan cooking so it was a little scary to improvise, but it was a success! Yum! Heidi, Love this recipe. This sauce was amazing and I loved the mushrooms and asparagus. but have been craving creamy pasta like none other. Aside fom that I give this recipe a Thumbs Up. Season with a healthy pinch each salt and pepper and stir. Used Tofutti’s herb and chive cream cheese that I found at our local 7th Day Adventist market. 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. My 6 cloves only measured out to 1 tbsp. It’s super helpful for us and other readers. The asparagus + mushrooms pair perfectly. Kite Hill almond cream cheese is what I used too and it was delicious! Notify me of followup comments via e-mail. They loved it! We think that would work in place of the almond milk. 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. WHERE HAS THIS BLOG BEEN ALL MY LIFE! This was tasty but so much garlic. We haven’t tried it this way, but think you could use regular cream cheese, milk, and parmesan. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream … I always end up adding some extra veggies – this sauce is to die for and versatile! See that for some guidance. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, mushrooms, and asparagus. Guess I’ll need to suss that out and buy a thousand next time I’m in ‘Merica! This is a real keeper and I can’t believe there is no cream in it feels so decadent. This One Pan Creamy Lemon Italian Chicken and Asparagus Skillet is a rich and flavorful dish full of hearty creamy chicken flavors - perfect over pasta, rice, vegetables, or straight out of the pan! Blend until creamy and smooth, scraping down sides as needed. SO GOOD! I think I’ll also struggle to find vegan cheese so I’m tempted to try it with proper cheese. Just made this as part of Easter dinner (2019). 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!!! Seriously one of my favorite dishes to make! I have made this two days in a row since it was a fan favorite, and super easy to make. Very smooth and creamy. Also used white balsamic vinegar instead of lemon juice and it turned out great! My son loves all of the daiya products! Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, … I made this last night for my parents, boyfriend and his mom- it was a complete hit! I loved this recipe!!! Made this last night for dinners and lunches for the rest this week and it was so good! It looks delicious! And there was just a bit too much garlic for me. Tried this and loved it. Although good may have been too overbearing. Hope you can find it! 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