About this recipe
This vegan asparagus and mushroom pasta recipe is a dreamy one-pan dish. It is perfect for a weekday or a romantic dinner. In addition to mushrooms and asparagus, this recipe includes pistachios, olives, and tomatoes.
Ingredients
- 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 you can use the one you like the most.
- Tomatoes can be used fresh or canned.
- Mushrooms, sliced white or cremini mushrooms
- Pistachios, buy pistachios already peeled
- Black olives or Kalamatas
- Basil
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. Then, add the olive oil to a large frying pan over medium-high heat and, when hot, the mushrooms.
When they begin to brown, add the asparagus cut into bite-size pieces, then the sliced garlic and the chopped tomato—season with a good pinch of salt.
When the pasta is ready, add 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. 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 long; it can overcook and lose its crispiness.
- 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.
VEGAN ASPARAGUS AND MUSHROOMS PASTA
Equipment
- Pasta pot
- large skillet
Ingredients
- 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
Serving
- 1/2 cup peeled pistachios
- Basil
Instructions
- 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.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe first appeared on Ale Cooks in 2015 and is one of the most shared on the site. It is also delicious and easy, making it the perfect recipe for asparagus season.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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