Madelaine
- Jun 23, 2021
- 3 min read

Wild Mushroom and Asparagus Tagliatelle (vegan)

Hello Friend!

Thanks for stopping by. :) Life has been quite a whirlwind lately, and I could not post as often as I would have loved to. So many things have changed in the last few months. And a lot more is going to change again soon. But change is good. It's exciting, and it makes you feel alive, I guess. Feeling alive. Yes. Many of us have been missing that feeling for a while. With everything going on in the world during the last year or so... Hmm, not quite sure how this train of thought will lead me to today's Wild Mushroom and Asparagus Tagliatelle recipe, but hey! Anyway, I'm happy to share this recipe now with all the pasta-lovers out there. :)

What I love about this bowl of pasta are the simple ingredients. Nutty wild mushrooms, tender asparagus pieces and fresh herbs. And the fact that I could make it completely dairy-free. I have been experimenting with different sauces for a while and can now say that I am pretty happy with how this one turned out. The button mushroom sauce adds enough creaminess to the dish without making it heavy or difficult to digest. (You would usually have to add lots of butter and double/heavy cream for creaminess, which can be a bit too much for the tummy!)

This Wild Mushroom and Asparagus Tagliatelle is the perfect light, quick and easy dinner idea that you need today! It is vegan, full of goodness, taste and texture. And it shows you how to make your own healthy and creamy mushroom pasta sauce from scratch. Enjoy! :)

bowl of Wild Mushroom and Asparagus Tagliatelle with a bunch of fresh thyme in the background

Wild Mushroom and Asparagus Tagliatelle (vegan)

PREP TIME: 10 min

TOTAL TIME: 30 min

SERVINGS: 2

INGREDIENTS

- 135g wild mushrooms

- 135g button mushrooms (for sauce)

- 1 small onion

- 1 bunch of asparagus

- 200g tagliatelle pasta (eggless)

- olive oil

- salt & pepper

- 1 tsp veg bouillon

- 1 tbsp nutritional yeast (optional)

- ½ tsp garlic granules

- ½ tbsp thyme (fresh or frozen)

- 1 tbsp parsley (fresh or frozen)

- 2 ladles of cooking water from the pasta

DIRECTIONS

1. Clean the wild mushrooms with a brush and break or cut them into smaller pieces. Heat 1 tbsp olive oil in a large frying pan or skillet and sauté the wild mushrooms for about 5 min on medium to high heat. Then transfer them to a plate or bowl for later.

2. Wash and clean the asparagus, cut it into bite-size pieces and add it to the pan with a little bit of olive oil. Gently fry for about 5 min on medium heat, until tender, then remove from the pan as you did with the wild mushrooms.

3. Meanwhile, bring a pot of salty water to a boil to cook the pasta al dente, saving 2 ladles worth of the cooking water.

4. To make the mushroom sauce, clean and chop the button mushrooms and the onion. Add another splash of olive oil to the pan and fry the button mushrooms and the onion for about 10 min. Sprinkle over the veg bouillon, garlic granules and the nutritional yeast if using (this adds a cheesy flavour). Season with salt and pepper to taste. Add a few splashes of water to deglaze the pan as required. Transfer the cooked button mushrooms to a food processor, and blend until smooth and creamy. Add some cooking water if needed.

5. Pop the sautéed wild mushrooms and asparagus and the button mushroom sauce back to the pan. Add the cooked pasta and the cooking water, and bring everything to a boil once more. Stir in the green herbs, season with additional salt and pepper if required and enjoy!