Creamy Mushroom & Asparagus Pasta (Gluten-Free & Vegan)

Creamy Asparagus & Mushroom Pasta

Creamy Asparagus & Mushroom Pasta

(Gluten-Free & Vegan, Restaurant-Style Creaminess)

Why This Dish Works


This pasta delivers luxurious creaminess without dairy, deep umami richness from mushrooms, and a fresh green snap from asparagus—all tied together with a silky vegan gluten-free roux. It’s refined yet comforting, indulgent yet plant-based, and designed to impress without complicatio

Creamy Mushroom & Asparagus Pasta (Gluten-Free & Vegan)

Andrew Harrington

Servings

4

Prep Time

35 minutes

Cook Time

15 minutes

Calories

528

This pasta delivers luxurious creaminess without dairy, deep umami richness from mushrooms, and a fresh green snap from asparagus—all tied together with a silky vegan gluten-free roux. It’s refined yet comforting, indulgent yet plant-based, and designed to impress without complication.

Creamy Mushroom & Asparagus Pasta (Gluten-Free & Vegan)

Ingredients

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    • 2 tbsp Pukara Estate Premium Olive Oil
    • 2 tbsp Caputo Fioreglut Gluten Free Flour
    • 1¼ cups MilkLAB Almond Milk, warmed
    • ½ cup Smoked Mozzarella (Vegan) by Damona, grated
    • 300g gluten-free pasta (penne or fettuccine)

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    • 2 tbsp Pukara Estate Premium Olive Oil
    • 300g mushrooms (shiitake, cremini, or mixed), sliced
    • 1 bunch asparagus, trimmed and cut into thirds
    • 2 cloves garlic, finely minced

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    • Prepared vegan gluten-free roux (above)
    • ¼ tsp freshly grated nutmeg

    • Sea salt to taste

    • 1 tbsp nutritional yeast (extra umami) - Optional

    • Cracked black pepper, to taste

    Directions

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      1. Step-by-Step Heat the Oil
      2. Place a medium saucepan over low-medium heat. Add olive oil and warm gently for 30–45 seconds.
      3. Cue: Oil should shimmer lightly, not smoke.
      4. Add the Flour
      5. Sprinkle in the gluten-free flour while whisking continuously.
      6. Cook for 2–3 minutes, whisking constantly.
      7. Texture Cue:

      8. Smooth and glossy | No clumps | Pale blonde colour | Smells lightly nutty (not toasted)

      9. Incorporate the Almond Milk
      10. Slowly pour in warm almond milk, ¼ cup at a time, whisking firmly between each addition.
      11. Let the mixture thicken before adding more.
      12. Texture Cue:

      13. Thick, pourable sauce | Coats the back of a spoon | No graininess

      14. Melt the Vegan Mozzarella
      15. Reduce heat to low. Add grated vegan mozzarella and whisk until fully melted and silky.
      16. Common Mistakes & How to Avoid Them Grainy Sauce: Milk added too fast or too cold → always warm first
      17. Lumpy Roux: Flour not whisked enough early → whisk constantly
      18. Flat Flavour: Roux undercooked → cook flour until nutty aroma develops
      19. Broken Sauce: Heat too high once cheese is added → keep heat low

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      1. Cook gluten-free pasta in generously salted water until al dente. Reserve ½ cup pasta water. Drain.

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      1. Heat olive oil in a wide pan over medium-high heat.
      2. Add mushrooms and cook 5–7 minutes until golden and deeply caramelised.
      3. Add garlic and cook 30 seconds until fragrant.

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      1. Add asparagus and sauté 2–3 minutes until vibrant green and just tender.
      2. Build the Sauce
      3. Pour prepared creamy roux into the pan. Stir gently to coat vegetables.
      4. Add nutmeg, seasoning, and nutritional yeast if using.
      5. Combine Pasta & Sauce
      6. Add pasta and toss gently. Loosen with reserved pasta water if needed.
      7. Finish & Serve
      8. Adjust seasoning. Finish with lemon zest and fresh herbs.
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