Why You’ll Love This Recipe
You’ll fall in love with this Mushroom Asparagus Pasta for several reasons:
- It’s quick and easy to prepare, with a cooking time of just 20 minutes.
- It uses simple, everyday ingredients that you likely already have in your pantry.
- The creamy sauce, paired with asparagus and mushrooms, delivers a comforting, savory dish that’s perfect for any night of the week.
- The recipe is flexible, allowing for various substitutions based on what you have on hand.
- It’s a great way to use leftover vegetables, especially asparagus, and turn them into a gourmet meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Penne pasta (or your favorite pasta)
- Fresh or leftover asparagus
- Olive oil
- Sliced mushrooms (white mushrooms or baby bella mushrooms)
- Green onions (scallions)
- Freshly minced garlic
- Vegetable stock (or chicken stock)
- Heavy cream (double cream)
- Freshly grated Parmesan cheese
- Fresh orange juice (secret ingredient for flavor)
- Fresh parsley or cilantro (optional, for garnish)
- Salt and freshly ground pepper
Directions
- Cook pasta in a large pot of salted water according to the package instructions. About 4 minutes before the pasta is done, add the asparagus to the boiling water. Once the pasta is al dente, drain and set aside.
- Heat olive oil in a pan over medium heat. Add sliced mushrooms and cook until tender, about 5 minutes. Add garlic and cook for another minute.
- Pour in the vegetable stock, then add heavy cream and Parmesan cheese. Stir well to combine and cook until the sauce thickens, about 2-3 minutes.
- Stir in the orange juice, then season with salt and pepper to taste.
- Add the cooked pasta and asparagus to the pan, tossing to coat evenly in the creamy sauce. Garnish with chopped parsley or cilantro, if desired.
Servings and timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
Variations
- Swap the penne for any pasta shape you prefer, like spaghetti or fusilli.
- If you don’t have asparagus, you can use other vegetables like spinach, zucchini, or broccoli.
- For a dairy-free version, substitute the heavy cream with coconut milk and use a dairy-free cheese alternative.
- Add protein like grilled chicken or shrimp to make it a more substantial meal.
Storage/Reheating
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the pasta in the microwave or on the stovetop. If the sauce has thickened too much, add a little extra stock or water to loosen it up.
FAQs
1. Can I use frozen asparagus for this recipe?
Yes, you can use frozen asparagus. Just make sure to thaw and drain it before using it in the recipe.
2. How can I make this recipe vegan?
To make this dish vegan, substitute the heavy cream with coconut cream and use dairy-free Parmesan cheese or nutritional yeast.
3. Can I use a different type of pasta?
Absolutely! Any pasta shape, like spaghetti, fusilli, or farfalle, will work well with this dish.
4. How do I prevent the sauce from separating?
To prevent the sauce from separating, make sure to cook the pasta and sauce together on low heat and stir often. Adding a little pasta water to the sauce can also help it stay smooth.
5. Can I use dried mushrooms instead of fresh ones?
Yes, you can use dried mushrooms. Just rehydrate them in warm water before adding them to the recipe.
6. How do I store leftover pasta?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
7. Can I freeze this pasta dish?
It’s best to eat this pasta fresh, but you can freeze it in a sealed container for up to a month. Reheat it on the stovetop with a splash of milk or stock.
8. Can I use garlic powder instead of fresh garlic?
Yes, you can substitute garlic powder, but fresh garlic gives a more robust flavor.
9. How can I make this dish spicier?
You can add crushed red pepper flakes or a dash of hot sauce to give it a spicy kick.
Conclusion
This Mushroom Asparagus Pasta is a quick, easy, and satisfying dish that everyone will love. With just a few simple ingredients, you can create a creamy and flavorful meal that’s perfect for busy weeknights or any time you want a comforting pasta dish. Enjoy it as-is or customize it with your favorite add-ins for a meal that’s always delicious!
Print
Mushroom Asparagus Pasta
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This easy Mushroom Asparagus Pasta is a creamy, flavorful dish made with mushrooms, asparagus, and a rich Parmesan sauce. Ready in just 20 minutes, this vegetarian pasta recipe is perfect for a quick, comforting meal. Serve it on busy nights for a restaurant-quality dinner at home!
Ingredients
-
Penne pasta (or your favorite pasta)
-
Fresh or leftover asparagus
-
Olive oil
-
Sliced mushrooms (white mushrooms or baby bella mushrooms)
-
Green onions (scallions)
-
Freshly minced garlic
-
Vegetable stock (or chicken stock)
-
Heavy cream (double cream)
-
Freshly grated Parmesan cheese
-
Fresh orange juice (secret ingredient for flavor)
-
Fresh parsley or cilantro (optional, for garnish)
-
Salt and freshly ground pepper
Instructions
-
Cook pasta in a large pot of salted water according to the package instructions. About 4 minutes before the pasta is done, add the asparagus to the boiling water. Drain once the pasta is al dente and set aside.
-
Heat olive oil in a pan over medium heat. Add sliced mushrooms and cook until tender, about 5 minutes. Add garlic and cook for another minute.
-
Pour in the vegetable stock, then add heavy cream and Parmesan cheese. Stir to combine and cook until the sauce thickens, about 2–3 minutes.
-
Stir in the orange juice, then season with salt and pepper to taste.
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Add the cooked pasta and asparagus to the pan, tossing to coat evenly in the creamy sauce. Garnish with chopped parsley or cilantro if desired.
Notes
-
Swap penne for any pasta shape like spaghetti, fusilli, or farfalle.
-
You can substitute asparagus with spinach, zucchini, or broccoli if preferred.
-
For a dairy-free version, use coconut milk and dairy-free cheese or nutritional yeast.
-
Store leftovers in the refrigerator for up to 3 days, and reheat with extra stock or water if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
