Mushroom Asparagus Pasta Recipe

I couldn’t resist riffing on asparagus and mushrooms in my Creamy Mushroom Asparagus Pasta from Recipesfromapantry.com, a simple, tasty recipe that turns pantry staples into something unexpectedly spectacular.

I can’t stop thinking about this twist on pasta, where bright asparagus and meaty mushrooms steal the show. It tricks you into thinking dinner was complicated, when really the flavors are blunt and confident, not fussy.

This is the sort of Creamy Mushroom Asparagus Pasta that looks like a splurge but behaves like a weeknight win, and yeah people searching Mushroom Pasta Recipes Vegan might even bookmark it for company. I won’t pretend it’s perfect, there’s always a little spill or longer cook time than planned, but somehow those tiny failures make the bite even more memorable.

Ingredients

• Spaghetti or fettuccine, long pasta gives lots of carbs, filling and great for creamy sauce
• Asparagus, crisp green stalks, good fiber and vitamins, bright lemon loves it
• Mushrooms, earthy bites with umami, add protein, low in calories, soak up flavor
• Garlic, punchy aromatics, gives savory depth, not sweet, so addictive when roasted
• Lemon, zest and juice wakes dish, adds bright acid and fresh pop
• Parmesan, salty nutty cheese, it’s melty richness, makes sauce cling and taste luxurious
• Olive oil and butter, together lift flavor, help mushrooms brown, sauce silkier
• Cream, adds body and silk, richer carbs and fat, keeps sauce cling

Ingredient Quantities

• 12 oz spaghetti or fettuccine
• 1 lb asparagus, trimmed and cut into 1 inch pieces
• 8 oz cremini or button mushrooms, sliced
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine, optional
• 1/2 cup low sodium vegetable or chicken broth
• 1/2 cup heavy cream or half and half
• 3/4 cup freshly grated Parmesan cheese
• zest and juice of 1 lemon
• 1/4 tsp red pepper flakes, optional
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

How to Make this

1. Fill a large pot with water, salt it well, bring to a rolling boil and cook 12 oz spaghetti or fettuccine until just al dente according to package; before draining scoop out and save about 1 cup of the pasta water.

2. While the pasta cooks heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium high heat until butter foams.

3. Add the finely chopped small shallot and cook until soft and translucent about 1 to 2 minutes, then add 8 oz sliced cremini or button mushrooms; spread them out and let them brown without fussing for a couple minutes, stir and keep cooking until nicely golden about 4 to 6 minutes, season with salt and pepper as you go.

4. Toss in 1 lb asparagus cut into 1 inch pieces, add 3 cloves minced garlic and 1/4 tsp red pepper flakes if using, cook another 3 to 4 minutes until asparagus is bright and tender but still has a little snap.

5. Pour in 1/4 cup dry white wine if using and scrape up any browned bits from the pan, let the wine mostly evaporate about 1 to 2 minutes; if you skip the wine add a splash of the broth instead.

6. Add 1/2 cup low sodium vegetable or chicken broth and bring to a gentle simmer, then stir in 1/2 cup heavy cream or half and half and let the sauce reduce and thicken for a minute or two.

7. Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese until smooth, then add the zest and juice of 1 lemon, taste and season with more salt and freshly ground black pepper if needed; if the sauce seems too thick loosen it with a few tablespoons of the reserved pasta water.

8. Add the drained pasta to the skillet and toss well to coat, using more reserved pasta water as needed to get a silky sauce that clings to the noodles, heat together briefly so everything marries.

9. Finish with 2 tbsp chopped fresh parsley, extra grated Parmesan if you like, a final drizzle of olive oil or a small pat of butter for shine, then serve right away. Don’t overcook it, you want bright asparagus and a creamy but light sauce.

Equipment Needed

1. Large pot for boiling the pasta, salted water and all
2. Colander or fine strainer to drain pasta and reserve about 1 cup of the cooking water
3. Large heavy skillet (10 to 12 inch) for mushrooms, asparagus and the cream sauce
4. Tongs or a long pasta fork to toss the pasta with the sauce
5. Wooden spoon or heatproof spatula for stirring and scraping browned bits
6. Chef’s knife for slicing mushrooms and trimming asparagus, plus a small paring knife for shallot/garlic if you like
7. Cutting board
8. Measuring cups and spoons for oil, broth, cream and wine
9. Microplane or fine grater for lemon zest and freshly grated Parmesan

FAQ

Mushroom Asparagus Pasta Recipe Substitutions and Variations

• Spaghetti or fettuccine: swap for whole wheat or spelt pasta for more fiber, use gluten-free rice/corn pasta if you need no-gluten, or try zucchini noodles for a low-carb option (cook them briefly so they dont get soggy).
• Heavy cream or half and half: replace with full-fat coconut milk for dairy-free, or use Greek yogurt thinned with a little milk for tang and creaminess (stir off heat so it wont split).
• Parmesan cheese: sub Pecorino Romano or Grana Padano for a similar salty, nutty punch, or use nutritional yeast if you want a vegan, cheesy flavor.
• Asparagus: swap with broccoli florets, green beans, or baby spinach depending on texture you want; broccoli gives a firmer bite, spinach wilts into the sauce quickly.

Pro Tips

– Salt the pasta water like sea water, seriously dont be shy. Reserve a full cup of the starchy cooking water before you drain it, and add it bit by bit to the sauce to get that silky cling — it can turn a so-so sauce into something restaurant-worthy.

– Dont overcrowd the mushrooms. Pat them dry, get the pan good and hot, use oil first then a little butter for flavor, and let them sit for a couple minutes before stirring so they actually brown instead of steam. Season in stages so moisture is drawn out early then finish with a little more salt for flavor.

– Cut asparagus pieces evenly and save the tender tips to add right at the end, that way you get a bright snap not mush. If you want extra color and speed, briefly blanch the asparagus in the pasta water for 30 seconds then plunge into ice water, it keeps them vibrant and fast to finish.

– Never add Parmesan to a boiling sauce. Take the pan off the heat or lower it a lot, grate the cheese finely and stir it in slowly, or temper it with a few tablespoons of warm cream or the reserved pasta water first so the cheese melts smooth and not grainy. Also add lemon juice sparingly and taste as you go, acid can flatten cream if you overdo it.