This Vegan Asparagus and Mushroom Linguine is the epitome of a fresh, fast, and fabulous weeknight dinner. In just 20 minutes, you can have a restaurant-quality pasta dish on the table, bursting with the flavors of crisp spring asparagus, earthy mushrooms, and a delicate garlic and white wine sauce. It’s light, satisfying, and completely plant-based!
Ingredients
• 1 pound / 450g asparagus spears
• 8 ounces / 225g dried multigrain linguine
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1 8-ounce / 225g package fresh button mushrooms, halved
• 1/4 cup / 60ml dry white wine
• 1/4 teaspoon salt
• 1/4 cup shredded fresh basil
• 1/4 teaspoon crushed red pepper
Instructions
1. Prep the Veggies: Snap off and discard the tough, woody bases from the asparagus spears. Rinse and slice the asparagus on a bias into 1 1/2-inch pieces.
2. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Cook the linguine according to package directions until al dente. Drain well, return the pasta to the hot pot, and cover to keep warm.
3. Sauté the Aromatics: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and black pepper, cooking and stirring for about 30 seconds until fragrant.
4. Cook the Vegetables: Add the prepared asparagus, halved mushrooms, white wine, and salt to the skillet. Increase the heat to bring the mixture to a boil, then reduce heat to a simmer. Cook, uncovered, for about 4 minutes, stirring occasionally, until the asparagus is crisp-tender.
5. Combine and Finish: Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil. Add the cooked linguine to the skillet with the vegetables. Toss gently to combine everything. Serve immediately, topped with shredded fresh basil and a sprinkle of crushed red pepper.
Nutritional Information
• Per Serving (approximate): 308 calories, 8 g total fat (1 g saturated fat), 0 mg cholesterol, 205 mg sodium, 43 g carbohydrates, 6 g fiber, 14 g protein.
Pro Tips
• Elevate this dish by swapping button mushrooms for a mix of exotic varieties like shiitake, cremini, or oyster mushrooms for a deeper, earthier flavor.
• Brighten the entire dish by squeezing the juice of half a lemon over the pasta just before serving.
• For a protein boost, toss in a can of rinsed and drained chickpeas or cannellini beans along with the asparagus and mushrooms.
• Add a cheesy, savory element by sprinkling the finished pasta with a tablespoon or two of nutritional yeast or your favorite store-bought vegan parmesan.
FAQ
Q: How can I add more protein to this vegan pasta
A: To make this a more protein-rich meal, you can follow the pro tip and toss in a can of rinsed and drained chickpeas or cannellini beans along with the vegetables. For another option, consider serving it with a side of pan-seared tofu or tempeh.
Q: Is there a non-alcoholic substitute for the white wine
A: Absolutely. If you prefer to cook without alcohol, you can substitute the 1/4 cup of dry white wine with an equal amount of vegetable broth. For a bit of acidity to mimic the wine, add a teaspoon of lemon juice or white wine vinegar to the broth.
Q: Can I make this asparagus and mushroom pasta gluten-free
A: Yes, this recipe is easily adapted to be gluten-free. Simply substitute the multigrain linguine with your favorite gluten-free pasta, such as one made from brown rice, quinoa, or chickpeas. Be sure to cook the gluten-free pasta according to its specific package directions.
Q: How should I store leftovers of this vegan linguine
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Please note the asparagus may lose some of its crispness upon reheating. Reheat gently in a skillet with a splash of water or olive oil, or in the microwave until warmed through.
