180g uncooked tagliatelle pasta800ml water1 tsp salt160g mixed mushrooms, roughly chopped100g asparagus, roughly chopped3 cloves garlic, minced2 tbsp vegetable oil1 tbsp nutritional yeast70ml white wine1/2 tsp saltPinch of black pepperHandful of parsley, finely choppedBoil the pasta in salted water. For timing follow the instructions on the pasta packaging.Rinse your tagliatelle with ice-cold water and shake through a sieve to remove as much water as possible, set aside.Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.Add the chopped mushrooms and asparagus and stir-fry for another 5 minutes.Add the pasta, salt, black pepper and 3/4 of the parsley, pour in the white wine, toss gently until everything is thoroughly mixed.Sprinkle the remaining parsley on top and serve.
Sometimes you just want comfort food… and a quick pasta dish always does the trick!
Today I am going to share a delicious recipe for a garlicky tagliatelle pasta dish cooked with mixed mushrooms, asparagus, fresh parsley and white wine.
Since this is a vegan recipe, I also added nutritional yeast to give the pasta a nutty and cheesy flavour as well as boost up your daily B12 intake. It is incredible flavoursome and ready in less than 20 minutes so perfect for a quick mid-week dinner– what are you waiting for?
Lets get started…
Cook the pasta in salted water; for timing follow the instructions on the packaging or simply test it yourself. For an authentic Italian dish it should be al-dente.
Rinse your tagliatelle with ice-cold water and shake through a sieve, set aside.
Roughly chop the mushrooms and asparagus.
Heat the oil in a large, non-stick frying pan and add the minced garlic. Fry for 2-3 minutes until the garlic turns slightly golden in colour.
Add the chopped mushrooms and asparagus, stir-fry over high heat until the mushrooms turn a nice brown-golden colour, Pour in the white wine, stir gently for other couple minutes.
Add the pasta, salt, black pepper and 3/4 of the parsley, toss until everything is thoroughly mixed.
Sprinkle the remaining parsley on top and this beautiful, simple and flavorsome pasta is ready to serve.
Pasta is one of my favourite foods; comforting, filling, quick and easy. Simple cooking that you can create a meal perfect for both the lazy mid-week dinner, as well as a fancy meal for guests.
Don’t we all love a good pasta recipe? If you like the combination of asparagus and pasta as much as I do… why not check out my other pasta recipe – garden green pesto fusilli pasta.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3