Creamy Asparagus, Oyster Mushroom, and Thyme Fettucine

This dish is gluten-free for my allergy weirdnesses but can be altered by swapping the flour in the sauce to plain flour, and the pasta for plain or wholegrain fettuccine. Tamara's food journal:


  • 8-10 asparagus shoots (about one bunch), ends trimmed and sliced into 1/2 inch pieces
  • 2 king oyster mushrooms, thinly sliced (if unavailable, 4 oyster mushrooms or 6 button/cup mushrooms can be used)
  • 1 large brown onion, finely diced
  • 5 cloves garlic, minced
  • 1 pack of enoki mushrooms, if you would like to add the decorative ‘fan’
  • 1/4 cup buckwheat flour (or whatever your preference, buckwheat combined with mushrooms enhances the earthy taste of the dish)
  • 2 tbsps nutritional yeast
  • 1 tbsp cornstarch
  • 1 tsp mustard powder
  • 1 cup water
  • 1 tbsp lemon juice, freshly squeezed
  • 1/4 cup chopped fresh thyme, loosely packed, and a sprig or two for presentation
  • olive oil, for frying
  • salt & pepper, to taste
  • 250g pack gluten-free fettucine (or plain, or wholegrain)


1. If you are planning on having the enoki mushroom ‘fan’ as shown in the picture (it’s deceptively addictive as well as pretty, definitely worth it) then start with them. Take your enoki mushrooms and where they are all attached at the bottom, carefully slice from the very bottom upwards to create thin fan-shaped pieces. Fry these in a heated pan with a decent amount of olive oil, and just a tiny sprinkle of salt, on both sides until golden brown. Place on some towelette to soak up excess oil, and cool.

2. Add the diced onion and some olive oil to a heated pan on the stove, over a medium heat. Cook until tender, then add the sliced king oyster mushrooms, and some salt. When the mushrooms are soft and just starting to brown a tiny bit, add the asparagus pieces and garlic and fry for 5 mins or so until asparagus is tender, stirring frequently to ensure everything is cooked evenly.

3. Pop your pot of water on the stove to boil about now.

4. In a small bowl, mix the flour, cornstarch, mustard powder, and nutritional yeast. Add the water and lemon juice and stir thoroughly with a fork until smooth. This is where if you are using different flour it is up to you to adjust how much water needs to be added in order to achieve a creamy consistency. When you add this to the mixture in the pan it will thicken considerably so keep this in mind. Add an extra tablespoon of nutritional yeast if you want a more ‘cheesy’ flavour.

5. If the vegetables are ready, drop the heat to low, add the fresh thyme to the pan and stir for just 30 seconds, then add the cream mixture to the pan also. It will immediately begin to stick and thicken so keep stirring so it doesn’t turn into a weird sorta pancake-omelette, and add water 1/4 cup at a time if it needs thinning. It shouldn’t take long to heat, so get your pasta in the boiled water with a pinch of salt, and cook to al dente. Keep stirring the cream mixture as often as possible and take off the heat as soon as it’s hot.

6. When the pasta is ready, drain and rinse it, then add to a medium sized bowl. Pour the creamy vegetable mixture over the pasta and stir through carefully but thoroughly, to ensure all the pasta is evenly coated. Pop the enoki mushroom on the top with a sprig or two of thyme for decoration.

7. And…that’s it. Simple, healthy pasta dish with loads of flavour, easy enough to throw together after a long day at work, but also pretty enough to be the main at a dinner party!

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