Description
This Homemade Asparagus Mushroom Pasta is a cozy and comforting dish featuring tender pasta, crisp asparagus, and earthy mushrooms in a creamy sauce. Perfect for weeknight dinners or special occasions, this recipe brings warmth and delicious flavor to your table.
Ingredients
Scale
- 300g dried fettuccine or tagliatelle pasta
- 200g fresh asparagus, trimmed and cut into 2-inch pieces
- 200g cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 150ml heavy cream or double cream
- 50g grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
- Zest of 1 lemon (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
- Heat olive oil and butter in a skillet. Sauté garlic 1 minute.
- Add mushrooms, cook 5–7 minutes until browned.
- Add asparagus, cook 3–4 minutes until tender-crisp.
- Stir in cream, simmer 2–3 minutes, then add Parmesan until smooth.
- Toss in pasta, adding reserved water if needed for consistency.
- Season with salt, pepper, lemon zest, and parsley. Serve warm.
Notes
Use fresh, firm asparagus for best texture. Sauté mushrooms first to prevent watery sauce. Reserve pasta water to adjust sauce thickness. Leftovers store in fridge up to 3 days and reheat gently with cream.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 60