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Asparagus Mushroom Pasta: A Delicious and Healthy Recipe for Any Occasion

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This creamy pasta dish combines fettuccine or spaghetti with sautéed asparagus and mushrooms in a rich Parmesan cream sauce, making it a comforting and quick weeknight dinner option.

Ingredients

Scale
  • 8 ounces pasta (fettuccine or spaghetti)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup mushrooms, sliced (cremini or button mushrooms)
  • 1/2 cup vegetable broth or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by bringing a large pot of salted water to a boil.
  2. Once the water is boiling, add the pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
  3. Before draining the pasta, make sure to reserve about 1 cup of the pasta cooking water.
  4. Drain the pasta in a colander and set it aside. You can toss it with a little olive oil to prevent it from sticking while you prepare the sauce.
  5. In a large skillet, heat the olive oil over medium heat.
  6. Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
  7. Toss in the asparagus pieces and cook for about 3-4 minutes, stirring occasionally.
  8. Add the sliced mushrooms to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  9. Pour in the vegetable or chicken broth, stirring to combine. Let it simmer for about 2-3 minutes.
  10. Reduce the heat to low and stir in the heavy cream. Allow it to simmer for another 2-3 minutes.
  11. Gradually add the grated Parmesan cheese, stirring continuously until it melts and the sauce thickens slightly.
  12. Taste the sauce and season with salt, pepper, and red pepper flakes if you like a little heat.
  13. Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy sauce.
  14. If the pasta seems dry, add a little more of the reserved pasta water, a tablespoon at a time, until you reach the desired creaminess.
  15. Give it one last taste and adjust the seasoning if necessary.
  16. Using tongs or a pasta fork, twirl the pasta onto plates or into bowls.
  17. Sprinkle with freshly chopped parsley for a pop of color and freshness.
  18. Serve immediately while it’s hot and creamy.

Notes

  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce, so it might be a bit drier when reheated.
  • To reheat, add a splash of broth or cream to the pasta and warm it gently on the stove or in the microwave, stirring to combine.

Find it online: https://anasrecipes.com/asparagus-mushroom-pasta/