Dinner · Pasta Mains
Creamy Asparagus & Mushroom Pasta
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Fettuccine with asparagus, mushrooms, and shallot in a creamy Parmesan sauce, loosened with a little reserved pasta water.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 8 oz Fettuccine (uncooked)
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 2 Cups Asparagus (woody ends removed, cut into 1 1/2-inch lengths)
- ⅓ Cup Shallot (thinly slice)
- 2 Cups Button Mushrooms (fresh, cleaned and sliced)
- 1½ tsps Garlic (minced)
- 1 tsp Italian Seasoning
- ¾ Cup Heavy Cream
- ¾ Cup Parmesan Cheese (freshly grated)
- 1 Pinch Salt (to taste)
- 1 Pinch Ground Black Pepper (to taste)
Save some pasta water
Scoop out a cup of cooking water before draining. Add it gradually when tossing the pasta so the Parmesan sauce stays fluid. Keep the heat gentle as the cheese melts.
The cooking plan
How to make Creamy Asparagus & Mushroom Pasta.
Bring a large pot of salted water to a boil. Cook fettuccine according to its package until al dente. Before draining, reserve 1 cup of the cooking water.
While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add mushrooms and shallot and cook, stirring occasionally, about 5–7 minutes, until mushrooms soften and release their moisture. Add asparagus and cook 3–5 minutes, until tender-crisp; thicker stalks may need longer. Season lightly with salt and pepper.
Stir in garlic and Italian seasoning for 30 seconds. Add cream and bring to a gentle simmer. Reduce heat to low, then stir in Parmesan gradually until melted. Avoid a hard boil.
Add drained pasta and toss gently. Add reserved pasta water a little at a time, starting with 1/4 cup, until the sauce coats the noodles without becoming heavy. Taste and adjust seasoning, then serve immediately.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Creamy Asparagus & Mushroom Pasta
Ingredients
8 oz Fettuccine uncooked- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 2 Cups Asparagus woody ends removed, cut into 1 1/2-inch lengths
- ⅓ Cup Shallot thinly slice
- 2 Cups Button Mushrooms fresh, cleaned and sliced
- 1½ tsps Garlic minced
- 1 tsp Italian Seasoning
- ¾ Cup Heavy Cream
- ¾ Cup Parmesan Cheese freshly grated
- 1 Pinch Salt to taste
- 1 Pinch Ground Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to its package until al dente. Before draining, reserve 1 cup of the cooking water.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add mushrooms and shallot and cook, stirring occasionally, about 5–7 minutes, until mushrooms soften and release their moisture. Add asparagus and cook 3–5 minutes, until tender-crisp; thicker stalks may need longer. Season lightly with salt and pepper.
- Stir in garlic and Italian seasoning for 30 seconds. Add cream and bring to a gentle simmer. Reduce heat to low, then stir in Parmesan gradually until melted. Avoid a hard boil.
- Add drained pasta and toss gently. Add reserved pasta water a little at a time, starting with 1/4 cup, until the sauce coats the noodles without becoming heavy. Taste and adjust seasoning, then serve immediately.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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