Thanks!!! We’ll give the lemon another look. Even my picky husband loved it too. I used vegan mozzarella instead of vegan Parmesan, and it still came out amazing. I did not have lemon juice so I left that out and added extra nutritional yeast and I used cashew milk. I’m making it this Saturday for a family gathering for my dairy free and dairy eating members. Thanks for the great recipe! Thanks so much for the feedback, Rian! I make a vegan Parmesan using equal measures of hemp hearts and nutritional yeast, with a pinch of salt. I’m so glad I didn’t alter it, the cheesiness just peeks through enough, but doesn’t over power the veggies. Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. I added a pinch more lemon because it added depth to the recipe. I am not vegan so I don’t have much to compare this brand to – my son is due to allergies. Hope you can find it! My husband does not like mushrooms but he ate it just the way I made it with the mushrooms and he said it was delicious. I substituted real cream cheese, milk, parmesean and organic wheat pasta, and it was really good as non vegan as well. Hi. I made this last night for my parents, boyfriend and his mom- it was a complete hit! I’ll be trying this out tonight. Turned out great! If I told you that you can create a luscious, creamy pasta sauce without cream that tastes amazing, would you believe me? And there was just a bit too much garlic for me. Will that work? I would love to try this yummy-looking recipe, but my youngest daughter is allergic to cashew. :D We’re glad you both enjoyed this dish, Brandy! We’re so glad you enjoyed it, Sam! This Creamy Mushroom & Asparagus Pasta can be made as a gluten-free option, simply swap a regular past to gluten-free pasta. Stir occasionally. wonderfully! Thanks for sharing! So I cut up a lot more garlic for 3 whole tbsp… and it was just so overwhelming in the sauce it felt like it was burning my mouth :( I added more of the other ingredients but it did little to cut the spicy taste and sensation of that much garlic. Add pasta; cook 6 1/2 minutes. Thankyou? I went totally off script and made a “dirty” version of this — used whole milk and Philadelphia cream cheese (half as much as the recipe calls for). just stumbled onto your blog and i’m OBSESSED. I have been vegan since August ’17 and have cooked 98% of my meals since then. It was good, but there was so much garlic I was burning my tongue. Just finished dinner… totally! Add pasta and … And, it took (literally) 30 MINUTES! This recipe was A.M.A.Z.I.N.G!!! The description of the man n’ cheese was on point. Season with a healthy pinch each salt and pepper and stir. Oh my goodness! Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, … How serendipitous that this showed up today :). Just added a splash of cashew milk not the whole amount. I think I ended up putting way too much garlic, but I like garlic so I didn’t bother me. I’ve made this recipe twice- once using vegan cream cheese and the other time using soaked cashews; it was great both times! And so easy. Can I make this without the nutritional yeast and cheese? Probably one of my favorite vegan recipes. Mix once more and add back to skillet. Guess I’ll need to suss that out and buy a thousand next time I’m in ‘Merica! Is it possible your garlic cloves were large? Great Recipe! Hi Esmee, sorry to hear it was too much garlic for you! I have pinned several of yours on Pintrest. I have found it at different locations so you should be able to pick it up at one of your local one’s. Add I want that sauce poured over my entire life. You have helped us in ways you will never know! Just hoping to get your thoughts on this! I didn’t have the parm so I just doubled the nutritional yeast. Loved it! Great recipe over all! I used kite hill as well. ), and it was super delicious! One Pot Creamy Lemon Italian Chicken Mushroom and Asparagus Skillet This One Pan Creamy Lemon Italian Chicken and Asparagus Skillet is a rich and flavorful dish full of hearty creamy chicken flavors - perfect over pasta, rice, vegetables, or straight out of the pan! Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta … Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. It was so yummy! This was a huge hit with my family. THIS WAS THE BOMB.COM. Thanks for another great recipe! My girlfriend and housemates love it! It rocked! More stars are needed!! Blend until creamy and smooth, scraping down sides as needed. The vegan cream cheese isn’t available everywhere, so when I found it I bought two. Cook pasta according to package instructions. Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. OH! Love the cookbook too! *My new go-to gluten-free penne is by the brand, Notify me of followup comments via e-mail. Thanks so much for sharing! Awesome sub for alfredo sauce. I made a non-vegan version with regular milk, Parmesan cheese and cream.. added a bit more pepper and red chilli flakes on top while serving as we like a bit of spice. I’m having trouble finding a good brand /: If you are near a Whole Foods the brand Kitehill makes delicious vegan cheeses including cream cheese that are all almond based. My daughter is allergic to cashews as well. How long would you recommend soaking the cashews (instead of using vegan cream cheese)? Their pene is very good. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. If you prefer it with more bite, cook 2-3 minutes.). I measured after I minced… I wonder if that’s where I could’ve accidentally deviated? My boyfriend loved this! My boyfriend and I made this last night and it was absolutely delicious – we loved the sauce! Honestly, how did you make this look so creamy without any “real” dairy? Definitely making this one again. Seriously one of my favorite dishes to make! Add the spinach in Step 1 in place of asparagus and cook until wilted and mushrooms are browned and softened then continue with recipe as written. It also … We’ll take another look at the recipe and see if we can make improvements! Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. I have a hard time finding raw nuts and if using roasted and salted cashews…no salt is needed! Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. The taste was okay.. Arrange 2 cups pasta … Used soaked cashews instead of cream cheese and it was delicious. 85.1 g fully plan to fill a pinterest board with all these delicious-looking recipes! vegan cream cheese I am still trying to find. We’re so glad you enjoyed it! Thank you! Hi! Thank you for all you do! Add pasta and … The sauce is just amazing !! ?? The amount of garlic is great for garlic lovers. Looking forward to trying this. delighted! Xo. The garlic should be added in step 1. Thank you, Dana. It was excellent! At this time, bring a large pot of water to a boil and season generously with sea salt. Thanks, Minimalist Baker. I was totally feeling the combination of asparagus and mushrooms for tonight, and then I saw this! I just got a little confused with when to put the garlic in. Loved it! I added a little more nutritional yeast. Made it for dinner tonight and will definitely be making it again :). I didn’t mind, but my husband did, so I might have to be more light-handed in the future. Aww, thanks so much for the lovely review, Jan! Only four used in the whole recipe and it came out great !). I made it for the first time last night and even my dad who is not a vegan eater went back for seconds! This is a real keeper and I can’t believe there is no cream in it feels so decadent. 1 tbsp Lemon juice. Even my 2 & 4 year olds cleaned their plates! Actually, it was extremely sour. This was delicious! Cheesy Maybe? :D. It seriously just makes my day to see this unbelievably creamy, smooth, velvety sauce and know no animals were harmed making it :) I replaced vegan cream cheese with cashew nuts in a lot of recipes and it works just as well, super creamy, just make sure you blend long enough and that there are no pieces of nuts in the sauce anymore. This recipe was so delicious! They were fairly small, from organic garlic bulbs which seem to generally be smaller than other kinds. ?” But tried and true, this recipe is INCREDIBLE!!! Stir occasionally. I liked this, but it was far too sour. I have not heard of nutrulional yeast, I looked in the supermarket and couldn’t find. Grateful for these wonderful tasty recipes. My kids weren’t so excited about the asparagus. Step 2: Prepare The Sauce (+/- 5 minutes) Very good overall! So I will definitely be making this again. Creamy I find the daiya does have a bit of an odd smell to it, and texture in some of their products. At this time, bring a large pot of water to a boil and season generously with sea salt. adding veggies is a good idea too (I love green beans in anything). looks absolutely delicious! Heat a large skillet over medium-high heat. It being spring, and myself being in dire need of comfort food, I prepared some asparagus pasta and tossed in a bit of parmesan and mushrooms for that extra warm and earthy kick. See that for some guidance. And as I always do, used about 5X the recommended spice. Beautiful and delicious recipe. And I served it with fresh basil, Lovely! My 6 cloves only measured out to 1 tbsp. We loved it! I’m a sucker for creamy sauces, but haven’t been a fan of any of the cashew based ones that I’ve made. Cook the pasta in a saucepan according to packet directions. So again, thank you. Loaded with vegetables Thanks, Anat! I love how simple this was to make. Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. I added 3/4 cup of vegan mozzarella cheese to the sauce and it was 10/10. Very easy for beginners like me, and different options as well! Fresh parsley would also make a fresh, colorful garnish. 1/4 cup Parmesan cheese, vegan. Also used white balsamic vinegar instead of lemon juice and it turned out great! My parents (non-vegans) actually requested I make it for them as well. Thanks Dana! This look delicious. I feel like such a vegan newb because I didn’t know that TJ’s made a non-dairy cream cheese. Thanks for sharing, Veronica! Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Love this recipe. At this point I added about 1/4C of coconut cream for added creamy-ness. The mushroom and asparagus add a nice contrast of texture. Okay so I. am new to being a Vegan.. It was really fun to make as well! Thank you so very much, Elise. Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. I’ve been vegan a little over a year now and had yet to find a good cream/alfredo-type sauce that was really good! This was just as good as it looks – would add more mushrooms & asparagus but OMG tasted better than the traditional. Otherwise, my only other issue was finding nutritional yeast – which there is none in stores where I live. Yay to husbands eating mushrooms! That’s what I wanna know. thinly sliced baby bella or crimini mushrooms. I’m pretty new to the dairy-free alternatives, and have been looking at the cream cheesecake options. Hi Inah, we don’t think lime would work. I’ve really missed my completely authentic (but has WHOLE stick of butter in it) alfredo sauce recipe I got from a friend who was a chef in Italy; this was close and completely took care of that craving!!! As always, minimalist baker delivers! Hello, <3, wow that is all I have to say, it was amazing, yummy but extremely rich which meant only a small bowl for me and a lot less pasta than my Italian, meat eating hubby would normally have lol x , My hubby is making this as I type, we have doubled up the recipe but only had one lot of vegan cream cheese so we used love eat pray cashew and dill cream cheese (which I always have in my fridge because it is amazing lol) will let you know how it goes x. I’m thinking this would be good using baby spinach when fresh asparagus is out of season. Served up next to some lean flat iron steaks. So tasty!! Thanks so much for the recipe! Had no asparagus or crimini mushrooms so used broccoli and white. This is my new favorite! This one is getting written down and put in my “favorite recipes” box. I knew people might have trouble/issue with using vegan cream cheese, which is why I included an alternative in the notes! Let us know if you try it! Season with a healthy pinch each salt and pepper and stir. The result is an insanely creamy sauce that comes together in no time and has the perfect balance of “cheesiness” and spice. I did find the finished dish a bit of a weird tang but I didn’t mind it. Thank you so much for your awe-inspiring recipes. 4 cups sliced button mushrooms. Would love to see more recipes with simple, easy to find ingredients. This was heavenly! This was so easy to bring together and the sauce is DELICIOUS! I added coriander powder. I love garlic but may also try with a tad less next time. I won’t be kissing my fiance tonight (just kidding, he’ll have to deal)! Next time I’ll add more asparagus and mushrooms, but it was according to my husband, the best vegan dish I’ve made yet! My boyfriend wasn’t a fan though. Love this one! Thank you. My family and I ADORED this recipe. I will say that when tasting the sauce on it’s own it seemed a tad bland, even after adding the extras to adjust. I made this and it was delish! I just enjoyed this dish. for this pasta, any suggestions for a mushroom sub? Dana! Wonderful. This far exceeded anything I ever expected. I’ve been on a recipe binge from this blog every night for the past week or so. I notice you recommended the TJ’s cream cheese. Super yummy. The asparagus was good too, but I may use broccoli next time for my kids. If I were to make it again I’d reduce it by a third or half. 1 1/2 cups Asparagus. DELICIOUS! Other than cooking the pasta separately, it fits into my desire for a one pot wonder! The vegan cream cheese is an amazing idea! It was delicious. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. EASY! Modified nothing…..and delicious! The star of the show, however, is the sauce. Heat olive oil in a skillet over medium-high heat. Stir in the mascarpone and nut… Thank you for the recipe! Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out. I made this last night using Neufchâtel instead of vegan cream cheese and left out the nutritional yeast, and wow!!! My fav! :) It looks delicious! I have learned so much from your website and have been able to be meat-free for over a month now and I have been able to cut waaaaay down on dairy and gluten! Very smooth and creamy. ingredients. I made this today and it was easy to make and very delicious. I’m always all about the carbs especially when smothered in creamy cheesiness! Have you tried those? I should have weighed them, that is always the better way to go. My thanks to you! It’s super helpful for us and other readers. As you probably know, I love to transform seasonal vegetables into creamy sauces, all without the addition of cream … I´m personally starting to cook different stuff in order to improve my lack of quality haha…which blogs do you follow besides yours? Hope that helps! Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Thanks for sharing his recipe! May I ask what vegan cream cheese you use though? Who wouldn’t want cream cheese in their pasta? Perfectly creamy, and the veggies fit in very nicely. The trick is to prep all of your ingredients and get the sauce going as your pasta … It was also surprisingly quick to make. 28 %, Creamy Pork Chops, Mushroom and Potato Casserole. (White cap with green see through label). I serve it routinely to my vegan and non-vegan guests alike and nothing but raves. Used Tofutti’s herb and chive cream cheese that I found at our local 7th Day Adventist market. I recommend leaving out the lemon as well as reducing the amount of sauce. Thank you for doing what you do! I love creamy pasta sauces but usually pass because of feeling like a gut bomb hit with all the heavy dairy… this recipe has all the comfort and delicious creaminess you could want without the aftermath. Thanks so much. The recipe is indestructible… I’ve used canned garlic, skipped the saute part, skipped the vegan parmesan… it’s still great. It was so creamy. You can also subscribe without commenting. I would definitely make it again, only I wouldn’t cook the veggies with garlic and I would add more pasta. I think I’m in love. Hoping to make this week. We haven’t tried it this way, but think you could use regular cream cheese, milk, and parmesan. Scallion also makes a nice substitution. Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Easy and healthy. 1 tbsp Nutritional yeast. I make this with oatley cream, nutmeg, vegan Parmesan and plenty of s and p! I give it five stars! The only change is that we use oat milk because I’m allergic to almond milk. This recipe is a winner. Just wondering what the nutritional yeast is included for. Thanks so much for the lovely review, Mary Cate. I ate it with your garlicky kale and chickpea salad, I think they went very well together. I loved this recipe!!! Made this last night for dinners and lunches for the rest this week and it was so good! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I doubled the recipe, so I can have extra left overs for work for the next few days. Turned out amazing – I’m gonna make it again with a bunch of guests over next time! WHERE HAS THIS BLOG BEEN ALL MY LIFE! And so easy to make! Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. Any idea on how to make a nut-free vegan parmesan cheese? Need help? I didn’t have the cream cheese, so I just used the cashew milk. Cook pasta, stirring constantly, for about 5 to 6 minutes and then add asparagus. We’d love to see what you come up with! Loved this dish and it was easy to make too! Thanks for this recipe. It was still great the next day for lunch! Hi Dana, We think it would work better to sub the vegan cream cheese for soaked & drained cashews (~1/2 cup) and the vegan parmesan for real parmesan. Thanks for sharing your experience! Thx. Creamy and delicious! Apple cider vinegar might work, but we haven’t tried it and can’t say for sure! This recipe is simple, requiring just 30 minutes from start to finish. While I doubled everything in the main recipe, I made just a single batch of the sauce portion of the recipe. This sauce is a simple blend of vegan cream cheese, garlic, almond milk, nutritional yeast, vegan parmesan cheese, lemon juice and red pepper flakes. This sauce was amazing and I loved the mushrooms and asparagus. Tried this recipe tonight and loved it!! Thank you for your incredible recipes … I’ve made so many of your fabulous creations. Aside fom that I give this recipe a Thumbs Up. Congrats, it was amazing!! Could you suggest and actual dream cheese that could be used? If not, would mozzarella be ok? Add the farfalle. After that I followed the recipe (adding a bit more nutritional yeast and some garlic powder) but rather than using the blender, like I said earlier, I added everything directly to the pan. 1 cup Baby bella or crimini mushrooms. We will take a look at the recipe and see if we can make modifications. We've been spoiled this winter, but I still can't stand the cold white stuff falling from the sky. 1 Sea salt and black pepper. Usually when I cook vegan, my expectations aren’t too high. It sounds like some of the other brands are made out of almonds or other nuts? My son used to love asparagus but has been on a kick lately of refusing to eat it, and my husband HATES mushrooms – I did chop the mushrooms up a bit smaller than pictures to help them blend in, but both my husband and son (3-years-old) went back for seconds tonight! I’ve changed it just a tiny bit by roasting the asparagus and mushrooms and added more mushrooms than suggested. Bring to a boil over high heat. Notify me of followup comments via e-mail. Just because I’ve been watching my gluten intake doesn’t mean I can’t enjoy a hearty plate of pasta. Huzzah for mushrooms and nutritional yeast ;), I love your blog but I feel like the recipes are becoming less “minimalist”. I just want to say that I love your website and cookbook. I’ve used this recipe blog for years actually and have always loved it. I may also try to find another brand of vegan cream cheese. Made this last night and doubled the recipe (leftovers are the bomb). Will definitely make again. It turned out great! HEAVEN! This was quick, easy and delicious. I might try it with the Cashews since I always have them on hand. My partner and I make this almost every week–it is definitely one of our favorite recipes ever! I did get a little confused though during the directions, at step 4, I didn’t realize I needed another skillet just for the cooked garlic before I put it into the food processor for the sauce. We love the asparagus in here, although my wife says I’m very immature when I eat asparagus and I stick it out my front teeth and flap it around asking any and all if there’s anything stuck in my teeth. Thanks so much for the lovely review! This pasta dish is sooooooo tasty and yes very heavy on the garlic flavor. Add pasta and cook according to package instructions, then drain and set aside. Putting this into regular rotation. Thanks so much for the lovely review! Philadelphia? Sauté for 2-3 minutes, then remove from heat and set aside. Disclaimer – I subbed out the milk and used coconut milk (husband and I both have almond allergy) and I did use dairy cream cheese and parmesan cheese again due to allergy issues, I’m only about 95% vegan and hubby wouldn’t claim to be even 50% vegan, but he eats what I cook for the most part. Fresh parsley would also make a fresh, colorful garnish. Yes! I am always looking for recipes that are quick and yummy. 1 bunch asparagus, trimmed and cut into 1-inch pieces. Thanks for the tip about your new favorite gluten-free penne. Thanks so much for sharing! Heidi, I appreciate your help! Almond milk + vegan cream cheese creates such a luxuriously creamy and mouthwatering sauce. Thanks for all your rockin recipes. It was balanced, just bland. I am just more wary of that ingredient list versus other brands. You can also swap the vegan cream cheese to regular cream cheese if you don’t care for a vegan option. Perfect and simple! Thanks again! My 3 yr old finished her plate even the asparagus. I reduced the garlic and didn’t bother blending the sauce and just added it straight into the pan with some pasta water. Cook for another 3 to 4 minutes and then add butter and heavy cream. Fantastic pasta dish. The base ingredients are gluten-free penne (I list my go-to brands below) and asparagus and mushrooms sautéed in garlic. This pasta is wrapped in a dreamy creamy sauce and loaded with asparagus, crispy bacon and mushrooms. I’m not a fan of lemon and asparagus together. Hope that helps! Delicious! 3/4 cup Almond milk, unsweetened plain. Kite Hill is by far the best vegan cream cheese! The ULTIMATE One Pot Pasta You know … It was really yum. YES! I made this for dinner one night – so quick and tasty! oh my goodness – looks beautiful! Pasta is on my menu for tonights meal! My kids each ate an entire bowl, AND my son told me I was amazing for making cheese out of cashews…WIN! Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes. Love this! This recipe is to DIE for!!! SO GOOD! This is so yummy it is picky- vegan- cheese- snob- boyfriend and non- vegan- total- carnivore- roommate approved!!! I used cashews instead of the vegan cream cheese and subbed brussels sprouts for the asparagus. I used broccoli instead of asparagus and added a little more milk because the blender just wouldn’t mix it. I used parmelas creamy original nut cheese and it is for sure a vegan cream cheese fav and it added some yummy flavors to the pasta. Sautéed the vegetables a tad longer and added more garlic and Carmelized onions, it was amazing! We only had 8 oz of vegan cream cheese, and it still turned out great. I can imagine how amazing it tastes with anything else :), YUM! We used red lentil pasta to make it gluten free. You can find it here! but have been craving creamy pasta like none other. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, … This dish was AMAZING!!! Make this weekly and works great for non-vegan guests (even my picky mom!). Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! The sauce is so creamy. (If you prefer more tender asparagus, cook longer. This recipe was a big hit. After mincing the garlic for the sauce at 6 cloves, I double checked the recipe and saw the note that the portion could also be measured at ~3tbsp. Which is awesome as I love garlic! To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper. I found that creating a roux out of vegan butter and flour, then thinning it with almond milk, and adding the other ingredients directly to the pan worked very well. I made the vegan sauce for myself and a dairy intolerant guest, as well as a non vegan version using whole milk and store bought parmesan. Thank you!! Couldn’t find vegan cream cheese in my area and used regular Parmesan cheese. I will be making this again next week when we have company. Unfortunately I never measure out ingredients for my roux, but I would say I used about 2.5-3T of vegan butter, cooked that, added 1/4C flour, cooked that, and then added the almond milk. I found a soy/coconut based vegan Parmesan : Go Veggie cheesy bliss by Galaxy Nutritional Foods. I’ve never felt the need to make a comment or leave feedback but I did wanna make one observation about the sauce…. <3, Thanks so much for the lovely review, Polly! It was creamy, cheesy and very easy to make., Total Carbohydrate It’s super helpful to us and other readers! We’ll definitely add this to our rotation. I’ve been heavy on the carb train too, recently! I also added yellow squash and it was quite good. Definitely I’m going to do this again. We made your mushroom risotto last night Dana and it was outSTANDING! A little less “cheesy” without the vegan cream cheese but I added extra lemon juice, raw garlic, and almond milk to make up for it. The vegan version with homemade parmesan tasted so much better. Though you’ll end up with a different flavor, I think that would actually work, Michelle! Absolutely delicious! Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. I love it!!!! Add linguine and cook for 8 to 10 minutes or until al … Is this acceptable? Best when fresh, though leftovers keep in the refrigerator up to 3 days. Keep going! Highly recommend! Ingredients like vegan cream cheese are very hard to find and are also really expensive. I’m happy to report it was delicious. MM. Definitely one meal I will make again. I LOVE TJ’s but when I looked at it in stores, it seemed to have a lot more (and artificial) ingredients than Kite Hill brand. I didn’t have any cashew nuts to hand, so I used walnut nuts instead and added pine nuts as well. I didn’t add nutritional yeast, just because I don’t have. So delicious!! Meanwhile, melt the butter in a heavy large skillet over medium heat. So I decided to just go for it and add the noodles and veggies. So kind! Meanwhile, bring a large pot of water to a boil. Will keep this in our rotation for dinners! 3 tablespoons extra-virgin olive oil, plus more for grilling 8 ounces bow ties, ziti or other medium pasta shape, uncooked. Thanks for sharing! You will not be subscribed to our newsletter list. I had a vegan herbal cream cheese. First time using vegan cream cheese. Wonderful! Hi Dana! Beautiful recipe! Best when fresh, though leftovers keep in the refrigerator up to 3 days. Thanks for the recipe! Husband and I devoured it. This recipe is by far my top 3 since I have been vegan and my #1 favorite from Minimalist Baker. I think next time I will use a plain vegan cream cheese and see how it goes. It came together really quick and !10 cloves of garlic! husband haaates them and there’s no hiding them in this dish (the way i do in others). We’re so glad you enjoyed it, Sindee! This may be my favorite Minimalist Baker recipe! Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. 10 oz Gluten free penne. I have made this two days in a row since it was a fan favorite, and super easy to make. They loved it! 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