Description

Treat yourself to this decadent Creamy Mushroom and Asparagus Pasta, a comforting dish loaded with tender pasta, sautéed mushrooms, crisp asparagus, and a luscious garlic cream sauce. Perfect for a satisfying weeknight dinner or an elegant meal for guests.

Ingredients

Units Scale

For the Pasta:

8 oz (225g) penne or your favorite pasta
Salt for boiling water

For the Sauce:

2 tablespoons olive oil or butter
2 cups mushrooms, sliced (button or cremini)
1 cup asparagus, trimmed and cut into 2-inch pieces
2 cloves garlic, minced
1/2 cup chicken broth or vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Optional Garnish:

Fresh parsley, chopped
Cracked black pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
- Heat olive oil or butter in a large skillet over medium heat. Add the mushrooms and cook until golden and tender, about 5 minutes.
- Add the asparagus and garlic, cooking for another 2–3 minutes until the asparagus is tender-crisp.
Prepare the Sauce:
- Pour in the chicken or vegetable broth, stirring to deglaze the pan.
- Reduce the heat to low, then add the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce thickens slightly, about 3–4 minutes.
Combine and Serve:
- Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Season with Italian seasoning, salt, and pepper to taste.
- Serve hot, garnished with parsley and a sprinkle of cracked black pepper.

Notes

Swap heavy cream for half-and-half or a non-dairy alternative for a lighter option.
Add cooked chicken, shrimp, or tofu for extra protein.
For a vegan option, use dairy-free cream and nutritional yeast instead of Parmesan.