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.
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.
Sauté the Aromatics: While the pasta cooks, heat 1 tablespoon (15 ml / 0.5 fl oz) 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.
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.
Combine and Finish: Remove the skillet from the heat and stir in the remaining 1 tablespoon (15 ml / 0.5 fl oz) 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.
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.
