Vegan Asparagus Mushroom Pasta in Your Pressure Cooker
This quick and easy vegan asparagus mushroom pasta is made in under 30 minutes using pressure cooking. Full of savory mushrooms, crisp asparagus, and coated in velvety thyme-infused olive oil or vegan butter.
Equipment
- 1 Skillet for sautéing mushrooms and garlic
Ingredients
Main Ingredients
- 3 quarts Water for boiling pasta
- 1 tablespoon Kosher salt for pasta water
- 8 oz Brown rice gluten free penne or preferred pasta
- 1 pound Asparagus cut into 1-inch pieces
- 1 tablespoon Extra-virgin olive oil
- 2 cloves Garlic minced
- 7 oz Beech mushrooms chopped into 1-inch pieces
- ¾ teaspoon Sea salt plus 1 tablespoon for pasta water
- 1 tablespoon Vegan butter or more olive oil for finish
- 2 teaspoons Fresh thyme destemmed and crushed
- ¼ cup Vegan Parmesan optional, plus more for topping
Instructions
Instructions
- Boil 3 quarts of water with kosher salt. Add pasta and cook per package instructions. Add asparagus in last 2 minutes of pasta cooking, then drain and set aside.
- In a skillet over medium heat, add olive oil. Sauté garlic for 30 seconds until fragrant.
- Add mushrooms and sea salt. Cook for 5-7 mins until browned and tender.
- Reduce heat. Stir in cooked pasta and asparagus, vegan butter or olive oil, and thyme. Toss well to coat evenly.
- Taste and adjust sea salt. Garnish with thyme sprigs. Serve warm with optional vegan Parmesan.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in a pan or microwave. Freeze if needed and thaw before reheating. For best texture, store veggies separate from pasta when meal prepping.