This asparagus and mushroom pasta is a quick and easy vegan weeknight dinner that can be ready in 20 minutes or less.

There is no point in denying it, I am positively pasta obsessed. If I had one meal left to eat on this earth, it would undoubtedly be a big heaping bowl of pasta. Today I present to you one of my all-time favorite penne recipes. This simple asparagus and mushroom pasta is a dish you can whip up quickly and ensure none of your produce goes to waste. 

Why You’ll Love This Recipe

  • As well as its simplicity, this pasta dish is great because it is fully WFPB-compliant.
  • Did I mention it only takes 20 minutes to make this penne recipe? This is why it’s my go-to after a busy day. Quick yet satisfying!
  • This asparagus and mushroom pasta utilizes only simple ingredients you likely already have in your fridge and pantry. And you’re welcome to swap or add veggies to customize this dish!
  • If you don’t consider yourself a fan of veggies, I encourage you to try this recipe. I’m sure it will change your mind!
  • Best pasta recipes are simple! No need for elaborate sauces or a long list of ingredients. You can make a great dish with just a few things.

How To Make This Recipe

To make this vegan penne recipe, you simply need to pan-fry your vegetables with the broth and minced garlic, adding garlic powder and dried basil as well. 

While the sauce is cooking, you want to simply bring a pot of water to boil, and cook your pasta to al dente. It’s important that the pasta is not overcooked because you will be combining it in the pan with the warm sauce afterward.

Save 1/2 cup of the pasta water before you drain, and add it to the vegetables. Add the pasta to the veggies, give it a stir and taste. Add salt and pepper as needed. Plate and add pumpkin seeds and/or red pepper flakes on top.

Hack It!

  • You are welcome to add as many extra veggies as you like. Try this recipe with broccoli, bell pepper, cherry tomatoes, fresh basil, spinach, or zucchini.
  • For an added source of protein, you could air fry or oven-bake some tofu, tempeh, or green peas. A lot of people don’t know this, but most pasta actually packs a punch of protein. A single serving of a standard whole wheat pasta actually comes with over 8 grams of protein per serving. Combined with the veggies it’s a delicious fiber and protein-rich meal. 
  • If you’re wondering why we mostly cook without oil, we have a full breakdown and guide here
  • For a hit of acidity, you could squeeze some fresh lemon juice, or add a splash or white wine into your sauce.
  • To make this dish gluten-free, just swap wholewheat penne for a gluten-free variety. And if it only comes in a different shape, that’s fine too!

Other Recipes You’ll Love

If you haven’t heard, we have a digital meal prep program where members get access to a HUGE database of WFPB beginner-friendly recipes, as well as a custom shopping list and caloric information for each recipe. You can create your own meal plans and toggle the number of servings to suit your household. Alternatively, you can adopt one of the curated meal plans and modify it if desired. Check out the PlantYou Planner NOW!

Of course, as a certified pasta lover, I had to include pasta recipes in the PlantYou Cookbook! If you make any recipes from the book, be sure to tag @plantyou on Instagram – I love seeing your creations!

Asparagus and Mushroom Pasta

The Recipe: Pasta With Vegetables Recipe

A delicious and light Pasta With Vegetables Recipe with a garlic broth reduction, and asparagus, mushroom and onion.
5 from 4 ratings


  • 13.5 oz Whole Wheat Penne
  • 1.5 Cup Vegetable Broth
  • 5 Cloves Garlic, Minced
  • 1 Tbsp Garlic Powder
  • ½ Tsp Salt
  • ½ Tsp Red Chili Flakes
  • 1 Red Onion
  • 1 Bunch Asparagus
  • 1 Cup Crimini Mushrooms
  • 4 Tbsp Pumpkin Seeds



  • Chop your asparagus, mushrooms and red onion. Set aside.
  • Warm a non-stick pan over medium heat. Add your vegetable broth and five cloves of minced garlic. Then add your vegetables and garlic powder. You are going to cook these vegetables for approximately 8 minutes.
  • While the vegetables soften, cook your pasta to al dente according to package directions. Save 1/2 cup of the pasta water before you drain, and add it to the vegetables.
  • Add the cooked vegetables to the sauce, give it a stir and taste. Add salt and pepper as needed. Plate and add pumpkin seeds on top.
Calories: 476kcal, Carbohydrates: 95g, Protein: 15g, Fat: 5g