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
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Penne pasta (or your favorite pasta)
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Fresh or leftover asparagus
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Olive oil
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Sliced mushrooms (white mushrooms or baby bella mushrooms)
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Green onions (scallions)
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Freshly minced garlic
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Vegetable stock (or chicken stock)
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Heavy cream (double cream)
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Freshly grated Parmesan cheese
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Fresh orange juice (secret ingredient for flavor)
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Fresh parsley or cilantro (optional, for garnish)
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Salt and freshly ground pepper
Instructions
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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.
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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.
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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.
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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
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Swap penne for any pasta shape like spaghetti, fusilli, or farfalle.
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You can substitute asparagus with spinach, zucchini, or broccoli if preferred.
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For a dairy-free version, use coconut milk and dairy-free cheese or nutritional yeast.
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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
