Description
This Simple Asparagus Mushroom Pasta is my go-to comfort meal. Tender asparagus and earthy mushrooms meet al dente pasta, tossed in olive oil, garlic, and optional chili flakes for a silky, flavorful finish. Perfect for quick weeknight dinners or cozy spring evenings.
Ingredients
Scale
- 300g spaghetti or fettuccine
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 250g mushrooms, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1/2 tsp chili flakes (optional)
- Salt and black pepper, to taste
- 50g grated Parmesan cheese (optional)
- Juice of half a lemon (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta in salted water until al dente, reserving 1 cup pasta water.
- Heat olive oil in a pan over medium heat. Sauté garlic 30 seconds.
- Add mushrooms, cook 5–6 minutes until golden. Season lightly.
- Add asparagus, cook 3–4 minutes until tender-crisp.
- Toss pasta with vegetables, adding reserved water for a silky finish.
- Season with chili flakes, lemon juice, salt, and pepper. Garnish with Parmesan and parsley.
- Serve immediately.
Notes
Don’t overcook asparagus; keep it tender-crisp. Use reserved pasta water to make a silky sauce. Store leftovers in fridge for up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg