Creamy Farfalle Pasta with Asparagus, Mushrooms and Walnuts
Prep time
Cook time
Total time
Serves: 6-8
  • Sea salt
  • 1 lb farfalle pasta (gluten-free, if needed)
  • 2-3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped or smashed garlic
  • 1 pound Cremini mushrooms, thickly sliced
  • 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
  • 1 cup unsweetened dairy-free yogurt alternative or sour cream alternative
  • Pinch freshly grated nutmeg
  • ½ cup + ¼ cup walnuts, toasted, divided
  • Salt and pepper, to taste
  • ¼ cup chopped parsley tossed in lemon juice
  1. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
  2. Meanwhile, add the oil to a heavy large skillet over medium heat. Add the garlic and saute for 30 seconds. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes.
  3. Add the asparagus and sauté until the asparagus is crisp-tender, about 5 minutes.
  4. Add the farfalle. Stir in the yogurt or sour cream and nutmeg coating the pasta, adding the reserved cooking liquid ¼ cup at a time as needed to moisten. Stir in ½ cup of walnuts. Season the pasta, to taste, with salt and pepper.
  5. Mound the pasta in a large bowl. Sprinkle with the lemon flavored parsley and remaining ¼ cup of walnuts.
Recipe by Go Dairy Free at