The Broken Scale · Good food. Plenty of personality.
Creamy Asparagus & Mushroom Pasta
Asparagus, mushrooms, and shallot join fettuccine in a creamy Parmesan sauce. Reserved pasta water helps the sauce coat the noodles without becoming too thick.
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4 servings
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 full recipe
Creamy Asparagus & Mushroom Pasta
Fettuccine with asparagus, mushrooms, and shallot in a creamy Parmesan sauce, loosened with a little reserved pasta water.
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
Freshly grated Parmesan melts more smoothly than many pre-grated products. Reserve pasta water before draining so you can adjust the sauce. Asparagus cooking time depends on stalk thickness. Serve promptly because the pasta continues absorbing sauce as it stands.
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.