asparagus and mushroom recipe
The Best asparagus and mushroom recipe
I’ve found that this dish is perfect for both casual weeknight dinners and when you want to impress guests. It’s light enough to feel fresh, but the richness of the mushrooms and the slight sweetness of the asparagus make it satisfying. Plus, it’s a great way to sneak in some extra veggies without kids noticing it’s not just plain pasta or rice. And if you’re watching what you eat, this is a balanced meal—it’s got protein from the mushrooms, fiber from the asparagus, and healthy fats that keep you full. It’s a recipe that’s easy to customize too, whether you swap in different mushrooms or add a sprinkle of cheese or herbs.
Creamy Garlic Asparagus and Mushroom Pasta
A light yet flavorful pasta dish featuring tender asparagus and earthy mushrooms in a rich garlic sauce. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 8 oz fettuccine or linguine
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or button mushrooms, sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
👨🍳Directions
-
1
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
2
In the same skillet, heat olive oil over medium heat. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Remove from skillet and set aside. -
3
In the same skillet, add asparagus and cook for 3–4 minutes until slightly tender. Add garlic and cook for 30 seconds until fragrant. -
4
Return mushrooms to the skillet. Pour in heavy cream and milk, stirring to combine. Simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until melted. -
5
Add drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water to loosen the mixture. Season with salt and pepper to taste.
🔧Equipment
- Large skillet
- Kitchen shears
- Colander
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Asparagus and Mushroom Pasta Works
❓ Frequently Asked Questions About Creamy Garlic Asparagus and Mushroom Pasta
1. What is the best way to prepare asparagus before adding it to the dish?
Trim the tough ends of the asparagus spears by snapping off about an inch of the woody part, then rinse under cold water to remove any dirt. For extra flavor, lightly blanch the spears in boiling water for 1–2 minutes before sautéing, then drain and pat dry.
2. Can I substitute dried mushrooms for fresh ones in this recipe?
Yes, you can use dried mushrooms. Rehydrate 1 cup of dried mushrooms in 3 cups of hot water for about 20–30 minutes, then drain and chop. Fresh mushrooms yield a richer texture, but rehydrated dried mushrooms work well if you prefer.
3. How do I know when the mushrooms are fully cooked in this dish?
Mushrooms are done when they release their moisture and become tender, often appearing slightly shriveled. They should also pull away easily from the pan edges. Stir occasionally to ensure even cooking, especially if browning is desired.
4. Can I make this recipe ahead of time?
Yes, you can prep the mushrooms and asparagus separately in advance, but avoid cooking the dish fully ahead of time. Assemble and reheat the components just before serving to maintain freshness and texture. Store components individually in the fridge for up to 2 days.
