Creamy Asparagus & Mushroom Pasta
Earthy, elegant, and incredibly satisfying—this Creamy Asparagus & Mushroom Pasta is comfort food with a seasonal twist. Tender pasta is tossed in a silky parmesan cream sauce, loaded with savory sautéed mushrooms and crisp-tender asparagus. Every bite is rich with flavor, yet balanced by the freshness of spring veggies and aromatic herbs. It’s the kind of dish that feels gourmet, but comes together effortlessly—perfect for cozy nights in or when you want to impress without the fuss.
Creamy Asparagus & Mushroom Pasta
Indulge in a symphony of flavors and textures with this Creamy Asparagus and Mushroom Pasta! Imagine tender fettuccine noodles, cooked to perfection, coated in a luscious, velvety Parmesan sauce that clings to every strand. Each bite is a delightful explosion of taste and texture, with the earthy notes of sautéed mushrooms complementing the bright, fresh flavor of tender-crisp asparagus.This dish is a true culinary masterpiece, a harmonious blend of simple ingredients transformed into an elegant and satisfying meal. The creamy sauce, infused with the subtle sweetness of shallots and the warmth of garlic, elevates the pasta to new heights. And a sprinkle of fresh parsley adds a final touch of vibrancy, both visually and on the palate.Whether you're seeking a comforting weeknight dinner or an impressive dish to share with friends, this Creamy Asparagus and Mushroom Pasta is sure to delight. It's a culinary adventure that will tantalize your taste buds and leave you wanting more.
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the fettuccine and cook for 7 to 10 minutes. You want the pasta to be tender but still have a slight bite to it (al dente). Drain the pasta and reserve some of the pasta cooking water.8 oz Fettuccine, 1 Pinch Salt
- In a large nonstick skillet, heat the olive oil and butter over medium heat. Swirl the skillet to mix the oil and butter once the butter has melted.1 Tbsp Olive Oil, 1 Tbsp Unsalted Butter
- Add the asparagus and shallot to the skillet. Cook for about 2 to 3 minutes, stirring occasionally. Season with salt and pepper.2 Cups Asparagus, ⅓ Cup Shallot, 1 Pinch Ground Black Pepper, 1 Pinch Salt
- Add the mushrooms to the skillet and cook, stirring occasionally, for about 2 minutes, or until they are softened and lightly browned. Then, add the minced garlic and Italian seasoning, and cook for another 30 seconds, or until fragrant.2 Cups Button Mushrooms, 1½ tsps Garlic, 1 tsp Italian Seasoning
- Gently stir the heavy cream into the skillet, making sure it's fully incorporated with the vegetables. Bring the mixture to a gentle boil, then reduce the heat to low to prevent the cream from curdling. Add the grated Parmesan cheese and stir continuously until the cheese is melted and the sauce is smooth and creamy. If you find the sauce is too thick, stir in ¼ to ½ cup of the reserved pasta water until it reaches your desired consistency.¾ Cup Heavy Cream, ¾ Cup Parmesan Cheese
- Now, add the pasta! Pour the cooked and drained fettuccine directly into the skillet with the sauce. Stir gently to combine.
- Use tongs or a large fork to divide the pasta among serving plates or bowls. Serve the pasta immediately while it is still hot. Garnish each serving with a sprinkle of fresh parsley for a pop of color and a fresh, herbaceous flavor.
Nutrition
Notes
Ingredients:
- Pasta: Fettuccine is classic, but you can use other long pasta shapes like linguine, tagliatelle, or pappardelle.
- Asparagus: Choose fresh, tender asparagus. Snap off the woody ends before cooking.
- Mushrooms: Cremini or button mushrooms are common choices. You can also use shiitake, oyster, or portobello mushrooms.
- Shallot: Shallots have a milder flavor than onions. You can substitute with a small yellow or white onion if needed.
- Garlic: Freshly minced garlic adds a pungent flavor to the sauce.
- Heavy Cream: Heavy cream creates a rich and creamy sauce. You can use half-and-half for a lighter option.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor.
- Seasonings: Salt, pepper, and Italian seasoning are essential. You can add other herbs like thyme or oregano.
- Cook Pasta Al Dente: Cook the pasta until it's tender but still slightly firm to the bite. This prevents it from becoming mushy in the sauce.
- Reserve Pasta Water: The starchy pasta water is a great way to adjust the consistency of the sauce.
- Don't Overcrowd the Pan: When sautéing the vegetables, make sure the pan isn't overcrowded. This will ensure they cook evenly.
- Cook in Stages: Sauté the asparagus and shallot first, then add the mushrooms, and finally the garlic and Italian seasoning. This allows each ingredient to cook properly.
- Simmer Gently: Simmer the sauce gently to prevent the cream from curdling.
- Melt the Cheese: Stir in the Parmesan cheese until it's melted and the sauce is smooth.
- Taste and Adjust: Always taste the sauce before serving and adjust the seasonings to your liking.
- Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
- Sides: Serve with a side salad and crusty bread for a complete meal.
- Protein: Add grilled chicken, shrimp, or salmon for extra protein.
- Vegetables: Incorporate other vegetables like peas, zucchini, or bell peppers.
- Spicy: Add a pinch of red pepper flakes for heat.
- Vegan: Use plant-based butter, cream, and Parmesan cheese for a vegan version.
Tried this recipe?
Let us know how it was!Ingredients
- 8 oz fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups asparagus, sliced 1 ½ inches
- ⅓ cup shallot, thinly sliced
- 2 cups fresh button mushrooms (not canned)
- 1 ½ teaspoons garlic, minced
- 1 teaspoon Italian seasoning
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese
- Pinch of salt, to taste
- Pinch of ground black pepper, to taste
Image Gallery Creamy Asparagus & Mushroom Pasta
Storage & Leftovers
Storage:
Refrigerator:
Let the pasta cool completely, then store in an airtight container in the fridge for up to 3–4 days.Freezer:
Not recommended—cream-based sauces can separate and veggies may become mushy when thawed.
Reheating:
Stovetop (Best method):
Reheat gently over medium-low heat with a splash of milk, cream, or pasta water to loosen the sauce and restore creaminess. Stir frequently to prevent sticking.Microwave:
Use a microwave-safe container with a loose lid or paper towel cover. Heat in 30–45 second bursts, stirring in between. Add a splash of liquid if it looks too thick.
Tips:
The asparagus may soften slightly after storage, but will still taste great.
Add a handful of fresh herbs, a squeeze of lemon juice, or a sprinkle of parmesan when serving to brighten the flavors.
Great as a next-day lunch or as a side to grilled chicken or tofu!
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My husband made this dish tonight. I have to say it was very good and I’d recommend making yourself. We intend on making this again and adding some shrimp and crushed red pepper.