Creamy One Pot Pasta with Mushrooms and Asparagus

March 20, 2021

One-Pot

By: Jasmine Briones 

This flavor packed creamy one pot pasta is easy to put together and is ready in just 30 minutes!

macro image of creamy one pot pasta topped with vegan parmesan

For us, one-pot meals always come through on busy nights or after a long day. The last thing we want to do is pile up a mountain of dishes in the sink after preparing our meal.

creamy-one-pot-pasta-mushrooms-asparagus-sweet-simple-vegan-ingredients

For this creamy one pot pasta, you will need:

  • Vegan Butter: We like to use butter in this recipe to sauté the garlic and onions, but oil would also work. If you want to use an oil-free option, you can also use broth.
  • Onions, Garlic, and Red Pepper Flakes: The simple yet essential aromatic flavor base to start this dish off right.
  • Veggies: We are adding onions, mushrooms, and asparagus to this recipe today, but feel free to get creative and add other vegetables as well.
  • Vegan Cheeses: We add both vegan cream cheese and parmesan to our one-pot pasta to make it nice and creamy. We like to use the Kite Hill brand for the cream cheese, and for the parmesan, we like to use the Violife parmesan style block and grate it in.
  • Fresh Herbs & Spices: Add a burst of freshness and brightens up all of the flavors in this dish.
  • Flour: This acts as the perfect thickener for this recipe.
  • Pasta: We like to use rotini pasta for this recipe, but any gluten pasta of your choice should do the trick.
  • Vegetable Broth: You can also use vegetable broth, but the Better Than Bouillon no-beef broth definitely adds a rich flavor to this dish.
Overhead image of creamy one pot pasta topped with warm

A few notes before we get started:

  • As mentioned above, oil can be used in place of the vegan butter as needed. You can also use broth, but more broth than oil will be needed to cook down the onions and garlic. So if opting for broth, be prepared to add more broth as it cooks down.
  • We have not tested this recipe with gluten-free noodles, so we cannot guarantee the results. From our experience, gluten-free pasta is a bit more sensitive and may not keep its shape as well as traditional pasta.
  • This dish was adapted from our One Pot Mushroom Stroganoff.
overhead image of creamy one pot pasta in pan topped with parmesan and spoon

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overhead image of creamy one pot pasta in pan topped with parmesan and spoon

Creamy One Pot Pasta with Mushrooms and Asparagus


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

Learn how to make this creamy one pot pasta with mushrooms and asparagus. This flavor packed dish is so easy to put together and is ready in just 30 minutes.


Ingredients

  • 2 tablespoons vegan butter 
  • 1/2 medium yellow onion, diced
  • 6 garlic cloves, finely minced
  • 1/2 teaspoon red pepper flakes
  • 8 ounces mushrooms, halved and sliced
  • 1/4 cup all-purpose flour
  • 4 cups Better Than Bouillon No Beef Broth (or vegetable broth of choice)
  • 8 ounces rotini pasta
  • 1/2 lb. asparagus, ends removed and chopped into 1-inch pieces 
  • 1/2 cup vegan parmesan cheese
  • 1/2 cup vegan cream cheese
  • 12 tablespoons lemon juice
  • 1/4 cup thinly sliced basil
  • 1/4 cup finely chopped fresh parsley
  • Black pepper, as desired

Instructions

  1. In a medium pot over medium heat, add in the vegan butter. Once melted, add in the onions, garlic, and red pepper flakes, and sauté, often stirring, for about 3 minutes or until fragrant and translucent.
  2. Add the mushrooms and cook until they begin to soften and brown, about 4 minutes.
  3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through. 
  4. Add in the broth and pasta and mix until uniform.
  5. Allow the mixture to come to a simmer. Once simmering, cook for 5 minutes, being sure to stir it often.
  6. Mix in the asparagus and vegan parmesan and simmer for 5 more minutes or until the noodles are cooked through. The dish will seem watery at this point but don’t worry; it will thicken up perfectly!
  7. Remove the pan from the heat and stir in the vegan cream cheese, lemon juice, basil, and parsley—season with black pepper as desired. We have found that we don’t have to salt the dish as the broth already brings in a lot of flavor, but add salt if you desire!
  8. Cover the pot and set it aside for 10 minutes.
  9. Remove the lid and stir the mixture one last time. It should now be thick and creamy! Serve warm with a sprinkle of fresh parsley or basil for garnish and enjoy. 

Notes

  • Oil can be used in place of the vegan butter as needed.
  • We have not tested this recipe with gluten free noodles so we cannot guarantee the results. From our experience, gluten free pasta is a bit more sensitive and may not keep its shape as well as traditional pasta.
  • This dish was adapted from our One Pot Mushroom Stroganoff.
  • Category: Entree
  • Method: Stovetop

Keywords: one pot, pasta, mushroom, asparagus, easy, creamy

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Lea says:

    Hey Jasmine and Chris,
    I’ve been doing gluten free a short bit. I have had pasta that would fall apart a sone especially if used for leftovers. But not all GF pasta is alike. I found some today at Trader Joe’s made out of brown rice and quinoa and held it’s shape puuurfectly. 🙂 I have had other brands that have worked, as well. I’m on my way to bed or would go into kitchen and find the name, bad me.

  2. Lea says:

    Hey Jasmine and Chris,
    I’ve been doing gluten free a short bit. I have had pasta that would fall apart a sone especially if used for leftovers. But not all GF pasta is alike. I found some today at Trader Joe’s made out of brown rice and quinoa and held it’s shape puuurfectly. 🙂 I have had other brands that have worked, as well. I’m on my way to bed or would go into kitchen and find the name, bad me. I just read your recipe, it looks delicious.

  3. Katie says:

    This was great! I think this will be going into our regular rotation. 10/10 will make again!

  4. Gabbie says:

    Do you think I could substitute the vegan cream cheese with vegan sour cream instead?

  5. Juniper says:

    Loved this! Thank you!

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