Description
Easy Asparagus Mushroom Pasta is a quick, comforting dish perfect for weeknights or cozy dinners. Fresh asparagus and earthy mushrooms sautéed with garlic, tossed with spaghetti, and finished with Parmesan and a hint of lemon make it irresistible.
Ingredients
Scale
- 300g spaghetti or fettuccine
- 250g asparagus, trimmed and cut into 2-inch pieces
- 200g mushrooms, sliced
- 3 cloves garlic, finely minced
- 3 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp chili flakes (optional)
- Juice of 1/2 lemon
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a skillet, sauté garlic for 30 seconds.
- Add mushrooms, cook 5–6 minutes until browned.
- Add asparagus, cook 3–4 minutes until tender-crisp.
- Reduce heat, toss in pasta, add cream if using, and stir in reserved pasta water as needed.
- Mix in Parmesan, lemon juice, and chili flakes. Adjust seasoning.
- Garnish with parsley and extra Parmesan before serving.
Notes
For best texture, cook asparagus and mushrooms just until tender. Use pasta water to adjust sauce consistency. Can be made ahead; store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3
- Sodium: 220
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 4
- Protein: 12