Creamy Asparagus and Mushroom Pasta

4.8

(4)

4 Reviews

5 Photos

This creamy asparagus and mushroom pasta is a delicious meatless main dish for 4, or a fantastic side for 6, great to go with chicken or chops. A tossed green salad and some garlic bread go nicely with this.

By Brenda Venable

Published on July 24, 2024

closeup of skillet with creamy fettucine, asparagus, and mushrooms

5

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

4

Ingredients

8 ounces fettuccine
1 tablespoon olive oil
1 tablespoons butter
2 cups sliced (1 1/2 inch) fresh asparagus
1/3 cup thinly sliced shallot
salt and freshly ground black pepper to taste
2 cups sliced fresh mushrooms
1 1/2 teaspoons minced garlic
1 teaspoon Italian seasoning
3/4 cup heavy cream
3/4 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to boil. Add fettuccine and cook until tender with a bite, 7 to 10 minutes. Remove fettuccine to a colander to drain, and reserve pasta water.
Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat. When butter has melted, swirl the skillet to mix with the oil.
Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.
Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.
Stir in heavy cream and bring to a boil. Add grated Parmesan cheese and stir until melted. See note. Stir in 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.

Cook’s Note

Purchased grated Parmesan cheese usually has an anti-caking agent added that may affect the texture of the sauce. For best results, purchase a block of Parmesan and grate just prior to use.

Cook’s Note

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