Creamy Asparagus Mushroom Pasta
A delicious and comforting vegetarian pasta dish featuring creamy asparagus and mushrooms.
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for cooking vegetables and sauce
- 1 Wooden spoon
Ingredients
Pasta and Vegetables
- 8 oz pasta of choice such as fettuccine or penne
- 1 lb asparagus trimmed and cut into 1-inch pieces
- 8 oz mushrooms sliced
Sauce
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Wash and trim the asparagus. Slice mushrooms and set aside. Dice the onion and mince the garlic.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Cooking
- In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent. Stir in garlic and cook for an additional minute.
- Add mushrooms to the skillet and cook until browned. Stir in asparagus and cook until tender, about 5 minutes.
- Pour in heavy cream and stir to combine. Bring to a simmer. Add Parmesan cheese and stir until melted and the sauce thickens slightly.
- Add cooked pasta to the skillet. Toss to coat in the creamy sauce, adding reserved pasta water as needed to achieve desired consistency. Season with salt and pepper.
- Divide pasta among serving plates. Garnish with additional Parmesan cheese if desired.
Storage
- Transfer any leftover pasta to an airtight container and refrigerate for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
Notes
Pro Tips: Enhance flavor with fresh herbs like basil. Ingredient Substitutions: Use dairy-free cream if needed. How to Serve: Pair with a fresh salad or garlic bread. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare vegetables in advance to save time.