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Creamy Asparagus Mushroom Pasta

Now is the perfect time to indulge in asparagus! I couldn’t help but to stock up on piles of asparagus the other day when I noticed that they were having a special deal this week in the supermarket I always go to.

I decided to make a simple pasta dish with mushrooms that adds that nice chewy texture and contrast to the crunchy asparagus. Yumm…


Creamy asparagus mushroom pasta
Serves 4
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  1. 450g farfalle
  2. 1 tbsp olive oil
  3. 3 garlic cloves, crushed
  4. 3 tbsp non-dairy butter
  5. 400g asparagus
  6. 170g mushrooms, sliced
  7. 1/2 cup non-dairy milk
  8. 1/4 cup non-dairy cream
  9. 1 tbso flour
  10. 1/3 cup white wine
  11. ½ tsp salt
  12. 1/4 tsp pepper
  13. ½ tsp chopped rosemary
  14. dried thyme, to taste
  15. 1/4 cup nutritional yeast
  16. 1 cup walnuts, roughyl chopped
  1. Boil the pasta according to the instructions on the package, then drain and drizzle a tablespoon of olive oil over the pasta. Toss and set aside.
  2. Heat milk and cream in a small pot over low heat. Add flour and stir until the sauce thickens and is free from lumps. Add wine, nutritional yeast, spices and herbs and combine to a smooth sauce. Set aside and keep warm.
  3. Sauté garlic in butter until it softens, then add asparagus and fry for 5 minutes. Add the mushrooms and fry for another 5 minutes until the asparagus is soft. Finally add the pasta and sauce and heat through. Serve!
Sofia von Porat https://sofiavonporat.com/

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  • kim
    May 31 at 5:43 pm

    Hi, I want to make your creamy asparagus mushroom pasta but I need some help. Instruction #5 is written in a language with which I am not familiar. Also, the ingredients mention rosemary while instructions discuss thyme. Please amend or explain. Dish looks and sounds great. Thank you.

    • Sofia
      May 31 at 7:31 pm

      Hi Kim! Oops, sorry about that, I’ve fixed the recipe now – hope you enjoy the recipe!