Description
This creamy asparagus mushroom pasta is the ultimate comfort food! Tender asparagus and earthy mushrooms are cooked to perfection and tossed in a rich, cheesy sauce. Quick, easy, and perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 300g fettuccine or tagliatelle pasta
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 200g fresh mushrooms, sliced
- 250g fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup heavy cream
- 1/4 cup vegetable or chicken stock
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 2 tsp lemon juice
- Fresh parsley, chopped
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil and butter in a skillet over medium heat. Add garlic, sauté 30 seconds.
- Add mushrooms, cook until golden and soft.
- Add asparagus, cook 3–4 minutes until tender-crisp.
- Pour in cream and stock. Stir in Parmesan until melted. Adjust thickness with reserved pasta water.
- Season with salt, pepper, red pepper flakes, and lemon juice.
- Toss pasta into the sauce, heat 1–2 minutes. Serve with parsley and extra Parmesan.
Notes
Use butter + olive oil for better flavor. Reserve pasta water for sauce consistency. Asparagus should stay slightly crisp. Add protein for a heartier meal. Store leftovers in fridge for 3 days, reheat gently.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg