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Spring Pasta - Mushroom Asparagus

This vegan spring spaghetti skillet has asparagus, lemon, mushrooms, pesto, onion and garlic. Loaded with flavor and texture and veggies!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Author: Kathy Patalsky

Ingredients

VEGGIES

  • ½ - 1 lb mushrooms (any variety, sliced)
  • 1 small red onion, diced
  • 3 cloves garlic, chopped
  • ½ of a juicy lemon, juiced (½ teaspoon zest optional for more intense lemon flavor)
  • ½ tsp salt (add more to taste, as desired)
  • ½ tsp red pepper flakes
  • 3-4 Tbsp nutritional yeast
  • 1 bunch asparagus
  • 2-4 Tbsp your favorite oily/rich pesto sauce (see recipe notes below)
  • 2 tsp Italian seasoning (mixed dried herbs - salt free)
  • Also: extra virgin olive oil for the pan and additional as needed

PASTA

  • 9oz / 250g spaghetti (I used a Farro spaghetti) - (about ½ a normal pouch)
  • Garnish: (optional)
  • vegan Parm to taste
  • sliced avocado
  • more red pepper flakes
  • fresh basil to taste

Instructions

  • Bring a large pot of water to a boil and add the pasta.
  • Skillet: Add in 2-3 teaspoon extra virgin olive oil to lightly coat the bottom of a large skillet or cast iron pan. Add in the onion and garlic. Stir on high for 2-3 minutes to soften onions.
  • Reduce heat to medium-high and add in the mushrooms. Stir for a good 2-4 minutes. The mushrooms will release a good amount of moisture so you don't really need to add any broth or water. If you pan feels really dry for some reason, you can add a splash of broth or water or even another drizzle of oil.
  • Prepare the asparagus by rinsing well and chopping off the woody ends and discarding those. Then chop asparagus into one inch thick pieces. Add to pan.
  • Turn heat to low for a moment. Sprinkle on the salt, red pepper flakes and Italian seasoning. Then squeeze in the lemon juice. Toss everything around very well and turn heat back up to medium or high, whichever one your skillet prefers. You want a strong sizzle to be going on, but you don't want things burning.
  • Keep cooking the veggies until everything cooks down and is tender, yet not mushy. The mushrooms should have some browned edges too. When the veggies are about done, turn heat to low or off - depending on how done your pasta is. If
  • When pasta is cooked through, drain and add to skillet. Also add in the pesto sauce. Using some tongs, stir the pesto into the pasta right in the pan. Add the nutritional yeast too. Stir everything together. Turn the heat up to high for a good minute to really let the flavors mingle and the pasta absorb all the flavor from the sauce and veggies.
  • Transfer the pasta to serving bowls. top with optional vegan Parm, avocado, basil and pepper flakes. Serve warm. Enjoy!

Nutrition Estimate

Calories: 350kcal | Carbohydrates: 62g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 379mg | Potassium: 891mg | Fiber: 7g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg