Asparagus Mushroom Pasta -

Asparagus Mushroom Pasta

Tender asparagus and perfectly seared mushrooms are tossed in a velvety, lemony sauce in this simple creamy springtime asparagus mushroom pasta.

Course dinner, Main Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 571kcal

Author Ann Otis

Ingredients

2 tablespoons olive oil divided
8 oz cremini mushrooms sliced about a ¼ inch thick (so not too thin)
1 bunch of asparagus trimmed and cut into 1 inch pieces
1 teaspoon kosher salt divided
3/4 lb penne pasta
3 cloves garlic minced
1 ½ cups half-and-half
⅓ cup Parmesan cheese finely grated, plus more for topping
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red chili flakes
2 tablespoons lemon juice
2 teaspoons lemon zest
Salt and pepper to taste
Chopped fresh basil optional

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, according to the package directions. Reserve 1 cup of pasta water if you anticipate leftovers (see note). Drain and set aside.
While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the mushrooms and sprinkle with a ½ teaspoon of salt. and let them brown, tossing only occasionally, about 3-5 minutes, until the mushrooms have plenty of color and the skillet is dry.
Lower the heat to medium and add two tablespoons of water to the pan, along with the asparagus and another ½ teaspoon of salt. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, about 5 minutes longer. Remove the vegetables from the pan and set aside.
Reduce the heat to medium-low and return the pan to the burner. Add another tablespoon of olive oil. Add garlic and saute about 1 minute, until fragrant. Add the light cream and bring it to a gentle simmer. Simmer for 3-4 minutes until slightly thickened.
Turn the heat down to low and sprinkle in the Parmesan cheese, stirring until smooth. Stir in the thyme, oregano, red chili flakes, lemon juice and zest. Taste and season with more salt and pepper to taste, if needed.
Add drained pasta and vegetables back to the pan and stir to combine. Garnish with more Parmesan, red chili flakes, and fresh basil if desired, and serve.

Video

Notes

Storage Instructions

Transfer the cooled asparagus mushroom pasta to an airtight container and store in the refrigerator for 2-3 days. For longer storage, store the sauce separately. Boil some pasta fresh on the day, mix, and serve. I

always like to reserve a cup of pasta water to stir into leftovers while re-heating as this helps loosen the sauce and bring it back to its original creaminess.

You can freeze this pasta, but as with all cream sauces, it may separate after thawing, so the texture may not be ideal.

Nutrition