Description
My Vegetarian Asparagus Mushroom Pasta is a comforting, easy-to-make dish perfect for busy weeknights or cozy weekends. Tender asparagus and golden mushrooms are sautéed with garlic and onion, then tossed in a creamy sauce that hugs every strand of pasta. Finished with lemon zest, parmesan, and fresh parsley, this recipe is both indulgent and wholesome.
Ingredients
Scale
- 350g spaghetti or fettuccine
- 250g fresh asparagus, trimmed and cut into 2-inch pieces
- 250g chestnut or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 200ml double cream (or coconut cream for vegan)
- 50g grated parmesan (optional, or vegan cheese)
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- 1 tsp lemon zest
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Pinch of chili flakes (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water.
- Heat olive oil and butter in a skillet. Cook onions until soft.
- Add garlic and sauté 1 minute.
- Add mushrooms, cook until golden. Season with salt and pepper.
- Add asparagus, cook 3–4 minutes until tender-crisp.
- Lower heat, add cream, simmer 2–3 minutes.
- Toss in pasta, add reserved water if needed. Mix well.
- Finish with lemon zest, parmesan, parsley, and chili flakes. Serve hot.
Notes
- Don’t overcook asparagus; it should stay bright and crisp.
- Golden mushrooms enhance flavor.
- Lemon zest brightens the creamy sauce.
- Leftovers keep well in fridge up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 35mg