Cheesy Pasta with Foraged Vegetables (Vegan & Gluten Free)


With all the rain that we have been having, a hearty pasta dish was definitely needed. I finally found a gluten free pasta that tastes good, so I wanted to use it! You will want to make this recipe again and again as it’s such a meal to make!

I love the smell of mushrooms and onions frying! Do you agree? The caramelizing onions, and the browning mushrooms are completely mouthwatering!

Nuts for Cheese is coming out with a delicious new cheese in September! I was fortunate enough to be able to test it out before release, and it’s yummy! You can check out their selection of cheeses here. The sauce tastes like a sauce you would have at a high end restaurant! I hope that you enjoy it as much as I do!

5 from 1 vote

Cheesy Pasta with Foraged Vegetables

A mixture of earthy and complimentary flavours

Course Dinner
Cuisine Vegan
Keyword Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 Servings
Author Sareena’s Food


  • 1 Tbsp Vegan Butter
  • 1 Yellow Onion
  • 4 Cloves of Garlic
  • 8 White Mushrooms
  • 1 Tbsp Vegan Butter
  • 120 g Nuts for Cheese Black Garlic Cheese
  • 1 ½ Cups Vegetable Stock
  • ¾ Cup Unsweetened Plant Based Milk
  • Gluten Free Pasta
  • 10 Spears Asparagus


  1. In a frying pan, melt the first amount of butter. Add the onions, garlic, and mushrooms. Saute for 10 minutes, or until the mushrooms are browned. Remove everything from pan, and place on the side for later.

  2. Cook the pasta until it's al dente while the mushroom are cooking. In the last minute of cooking, add the asparagus pieces in to blanch. Drain.

  3. Melt the second amount of butter in the frying pan. Add the cheese, stock and milk. Whisk until smooth. Add back the mushroom mixture. Add the drained pasta & asparagus, cook for 5 minutes.

One Comment

  1. 5 stars
    This is delicious! Great flavours combined to make an excellent meal.


Leave a Comment

Your email address will not be published.

Recipe Rating