Creamy Asparagus & Mushroom Pasta
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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)
Rated 5.0 stars by 1 users
Servings
4
Prep Time
35 minutes
Cook Time
15 minutes
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.
Ingredients
Vegan Gluten-Free Roux
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2 tbsp Pukara Estate Premium Olive Oil
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2 tbsp Caputo Fioreglut Gluten Free Flour
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1¼ cups MilkLAB Almond Milk, warmed
- ½ cup Smoked Mozzarella (Vegan) by Damona, grated
- 300g gluten-free pasta (penne or fettuccine)
Pasta & Vegetables
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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
Creamy Sauce
- Prepared vegan gluten-free roux (above)
- ¼ tsp freshly grated nutmeg
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Sea salt to taste
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1 tbsp nutritional yeast (extra umami) - Optional
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Cracked black pepper, to taste
Directions
Vegan Gluten-Free Roux (Detailed Technique)
- Step-by-Step Heat the Oil
- Place a medium saucepan over low-medium heat. Add olive oil and warm gently for 30–45 seconds.
- Cue: Oil should shimmer lightly, not smoke.
- Add the Flour
- Sprinkle in the gluten-free flour while whisking continuously.
- Cook for 2–3 minutes, whisking constantly.
- Texture Cue:
Smooth and glossy | No clumps | Pale blonde colour | Smells lightly nutty (not toasted)
- Incorporate the Almond Milk
- Slowly pour in warm almond milk, ¼ cup at a time, whisking firmly between each addition.
- Let the mixture thicken before adding more.
- Texture Cue:
Thick, pourable sauce | Coats the back of a spoon | No graininess
- Melt the Vegan Mozzarella
- Reduce heat to low. Add grated vegan mozzarella and whisk until fully melted and silky.
- Common Mistakes & How to Avoid Them Grainy Sauce: Milk added too fast or too cold → always warm first
- Lumpy Roux: Flour not whisked enough early → whisk constantly
- Flat Flavour: Roux undercooked → cook flour until nutty aroma develops
- Broken Sauce: Heat too high once cheese is added → keep heat low
Cook the Pasta
- Cook gluten-free pasta in generously salted water until al dente. Reserve ½ cup pasta water. Drain.
Sauté the Mushrooms
- Heat olive oil in a wide pan over medium-high heat.
- Add mushrooms and cook 5–7 minutes until golden and deeply caramelised.
- Add garlic and cook 30 seconds until fragrant.
Add Asparagus
- Add asparagus and sauté 2–3 minutes until vibrant green and just tender.
- Build the Sauce
- Pour prepared creamy roux into the pan. Stir gently to coat vegetables.
- Add nutmeg, seasoning, and nutritional yeast if using.
- Combine Pasta & Sauce
- Add pasta and toss gently. Loosen with reserved pasta water if needed.
- Finish & Serve
- Adjust seasoning. Finish with lemon zest and fresh herbs.
Recipe Note
Storage & Reheating
Store refrigerated up to 3 days
Reheat gently with a splash of almond milk
Avoid microwave overheating to maintain texture