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Creamy Mushroom Pasta Rigatoni

Creamy Mushroom Pasta with Peas and Asparagus- Vegan and Nut Free

Chloe from Forkful of Plants
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2
This fresh take on creamy mushroom pasta is perfect for spring. Filled with seasonal veg, quick to cook, and slightly indulgent, it's a great Friday night dinner for two.


  • 150 g pasta*
  • 150 g asparagus trimmed and halved
  • 150 g peas fresh or frozen
  • 1 tbsp olive oil
  • 6 cloves garlic finely chopped
  • 1 yellow onion chopped
  • 200 g chestnut mushrooms sliced
  • 125 ml white wine
  • 4 tbsp butter dairy free
  • 125 ml oat milk warmed
  • 4 tsp cornstarch
  • salt and pepper to taste


  • Bring a medium saucepan of salted water to the boil. Add pasta, then reduce to a simmer for 6 minutes. After 6 minutes, add asparagus and peas and continue to simmer until pasta is al dente, around 4 minutes more.
  • Meanwhile, heat the olive oil in a large pan over a medium heat. Add garlic and onion and sautee until softened, 2-3 minutes. Then add mushrooms and cook for a further 5 minutes.
  • Add butter to the pan. Stir until just melted, then add the white wine. Stir and bring to a simmer, then leave to reduce for 7-8 minutes.
  • Dissolve cornstarch in warmed oat milk and stir until there are no lumps. Once the wine has reduced by half, slowly add the cornstarch mixture to the pan, and stir continuously until sauce is thick and creamy.
  • Drain the pasta and vegetables, and add to the pan with the sauce. Stir to coat and warm through. Season to taste with salt and pepper. Serve immediately.


*Use whichever pasta shape you fancy. I used rigatoni here as it holds the sauce really well, but spaghetti or penne would also work great.