Creamy Asparagus Cremini Mushroom Pasta

Creamy Asparagus Cremini Mushroom Pasta

Serves 6-8


1 lb pack Delallo Farfolloni pasta

2 bunches of asparagus

1 pack cremini mushrooms


1 C raw cashew, soaked 1-2 hours

1 boiled potato

1 C water

½ C vegetable stalk

2-3 cloves garlic

1 Tbsp nutritional yeast

1 ½ Tbsp lemon juice

1 Tbsp olive oil

1 ¼ tsp salt

¼ tsp black pepper


  • Follow the instructions on your pasta packet. Once ready, rinse under cold water. Lightly oil and set aside.
  • For the asparagus, chop off the bottom end and cut into about 2-inch pieces. For the mushrooms you can cut them in quarters. Lightly oil a pot and set to medium-high heat. Sauté the veggies for about 10 minutes until softened and add salt black pepper to taste.
  • For the sauce, place all contents in a vitamix or highspeed blender and blend until smooth. If it’s too thick add a little more water or vegetable stalk until you reach the desired consistency.
  • Toss the pasta along with the asparagus and mushrooms, pour the sauce and mix. You can heat the pot and lightly toss for 3-5 minutes for a warm pasta. Enjoy!


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