Description
This creamy Parmesan Asparagus Mushroom Pasta is a cozy, comforting dish perfect for weeknights or special dinners. Earthy mushrooms, tender asparagus, and rich Parmesan combine to make an unforgettable pasta experience.
Ingredients
Scale
- 300g spaghetti or fettuccine
- 200g fresh asparagus, trimmed and cut into 2-inch pieces
- 200g mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 50g unsalted butter
- 150ml heavy cream
- 75g freshly grated Parmesan cheese
- Salt and black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta in salted water until al dente; reserve 1 cup pasta water and drain.
- Heat olive oil in a pan, sauté mushrooms until golden.
- Add asparagus, cook 3–4 minutes until tender-crisp.
- Stir in garlic for 30 seconds.
- Melt butter, add cream, simmer 2–3 minutes.
- Gradually add Parmesan, stirring until smooth; season with salt, pepper, and red pepper flakes.
- Toss pasta with sauce and reserved water if needed.
- Garnish with parsley and extra Parmesan.
Notes
Keep asparagus slightly crisp for texture. Use pasta water to adjust sauce thickness. Can be made vegetarian; add chicken or shrimp for protein. Store leftovers in fridge up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50