Description
Fresh, comforting, and full of spring flavors, this Spring Asparagus Mushroom Pasta features tender pasta, crisp asparagus, earthy mushrooms, and a creamy garlic sauce. Perfect for cozy dinners or special occasions!
Ingredients
Scale
- 300g pasta (fettuccine or penne)
- 200g asparagus, trimmed and cut into 2-inch pieces
- 200g mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 100ml heavy cream
- 50g grated Parmesan cheese
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
- Cook pasta until al dente, reserve 1/2 cup water, drain.
- Blanch asparagus 2 minutes, then cool in ice water.
- Heat olive oil and butter, sauté garlic 1 minute.
- Add mushrooms, cook until golden and tender, season.
- Add asparagus, cook 2 more minutes.
- Stir in cream, Parmesan, and lemon zest.
- Toss pasta with sauce, adjust consistency with pasta water.
- Season with salt and pepper. Serve with parsley and extra Parmesan.
Notes
- Blanch asparagus for vibrant color and texture.
- Combine butter and olive oil for richer mushroom flavor.
- Reserved pasta water helps loosen thick sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg