This recipe for vegan asparagus and mushroom pasta is a dreamy one-pan dish. It is a perfect recipe for a weekday or a romantic dinner. In addition to mushrooms and asparagus, this recipe includes pistachios, olives, and tomatoes.
About this recipe
The first time this recipe appeared on BrownSugar&Vanilla was in 2015, and it is one of the most shared recipes on the whole site. The incredible thing about this recipe is that it is also the perfect recipe to enjoy asparagus season apart from being delicious and easy.
How to choose and prepare asparagus
This green vegetable is at its peak from the end of February until the first summer days. Choose asparagus that are firm, straight, and have closed ends. Look for that bright color that looks fresh, and make sure that they do not smell funky.
Before cooking with them, check that they are not dirty, clean them with a paper towel or rinse them with cold water if necessary. With a sharp knife, cut the bottom of each stem. Then cut into medium-sized pieces for this recipe.
Benefits of eating asparagus
Asparagus is high in vitamins c and b. They are also high in fiber and folic acid. We can find them in different colors, such as white and purple, although the most common color is green.
- Asparagus, this recipe is for fresh asparagus, do not use jarred or canned ones.
- Short pasta like penne or bowtie pasta is my favorite for this recipe, but the truth is that you can use the one you like the most.
- Tomatoes use fresh tomatoes or canned tomatoes.
- Mushrooms, sliced white or cremini mushrooms
- Pistachios, buy pistachios already peeled
- Black olives or Kalamatas
How to make asparagus and mushroom pasta
First, cook the pasta in a large pot of salted water for as long as indicated on the package instructions. In a large frying pan over medium-high heat, add the olive oil, and when hot, add the mushrooms.
When they begin to brown, add the asparagus cut into bite-size pieces, then sliced garlic and the chopped tomato—season with a good pinch of salt.
When the pasta is ready, start adding it to the pan with the vegetables, and finish with the black olives, basil, and freshly ground black pepper.
Before bringing it to the table, taste and adjust the seasoning and finish with the chopped pistachios and, if you like, a little squeeze of lemon juice.
Tips & tricks
- Do not let the asparagus stay in the pan for a long time; it can overcook and lose its crispiness.
- If you want to give this recipe a fun twist, add dried red pepper chili flakes to make it spicy.
- It is always better to use fresh herbs, so if you don’t have fresh basil, use parsley.
Other recipes that you may like:
VEGAN ASPARAGUS AND MUSHROOMS PASTA
- Pasta pot
- large skillet
- 1 pound pasta package
- 4 tablespoons of extra virgin olive oil or neutral taste
- 4 cups sliced mushrooms
- 3 cups asparagus cut into pieces
- 4 garlic cloves minced
- 3 large tomatoes diced
- 1 ½ cups black olives
- salt and pepper
- 1/2 cup peeled pistachios
- Boil water to cook the pasta as directed on package.
- Heat a pan, and add olive oil and mushrooms. Do not add salt. When mushrooms start to brown add asparagus, leave for 3 minutes, add the garlic and tomato.
- By this time, The pasta must be cooked, add to the pan with the rest of the vegetables
- Finish with chopped pistachios and black olives.
- Check for seasoning, add salt and pepper if in need.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.