Recently, I’ve been all about the carbs.

Just because I’ve been watching my gluten intake doesn’t mean I can’t enjoy a hearty plate of pasta.

After perfecting my Best Vegan Gluten-Free Mac ‘n’ Cheese, I wanted to make an equally fast recipe with a slight twist; one that involved vegan cream cheese. Because yum.

Who wouldn’t want cream cheese in their pasta? That’s what I wanna know.

This recipe is simple, requiring just 30 minutes from start to finish.

The base ingredients are gluten-free penne (I list my go-to brands below) and asparagus and mushrooms sautéed in garlic.

The star of the show, however, is the sauce.

This sauce is a simple blend of vegan cream cheese, garlic, almond milk, nutritional yeast, vegan parmesan cheese, lemon juice and red pepper flakes.

The result is an insanely creamy sauce that comes together in no time and has the perfect balance of “cheesiness” and spice. I think I’m in love.

I hope you guys LOVE this pasta! It’s:

Rich

Creamy

Cheesy

Slightly spicy

Loaded with vegetables

Quick

Hearty

& Satisfying

This is the perfect pasta to make for spring, utilizing all the gorgeous green asparagus you can get your hands on. This would also be a great one for feeding a crowd, as it’s undetectably vegan and gluten-free, so everyone can enjoy without missing out on flavor.

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with!