Creamy Farfalle Pasta with Asparagus, Mushrooms and Walnuts


Creamy Farfalle with AsparagusThis recipe for creamy farfalle pasta is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Mildred Lynn Caruso. To qualify, the recipe includes Cultured Almond Milk (Yogurt) by So Delicious Dairy Free.

Spring Fling Dairy-Free Recipe ContestThis creamy farfalle pasta is a quick and easy vegetarian meal, packed with sautéed asparagus, mushrooms, and crisp walnuts. All is topped off with lemon-soaked parsley.

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Creamy Farfalle Pasta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan and vegetarian.

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 So Delicious Dairy Free Plain Greek Cultured Almond Milk
  • 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 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 cultured Almond Milk 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • They still have almond milk yogurt, just not the greek kind. You could try any of the following: Greek Coconut Milk Yogurt, unsweetened coconut milk yogurt, light or full-fat canned coconut milk (like the Culinary Coconut Milks from So Delicious), or homemade cashew cream.

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