This asparagus mushroom pasta recipe is a quick and scrumptious option for any weeknight meal. Filled with fresh asparagus and earthy mushrooms, it’s both light and satisfying without the need for heavy cream.
This pasta recipe tackles issues of blandness and lack of nutrition often found in quick vegetarian meals, making it fresh and tasty.
I remember one hectic evening when I had unexpected guests and needed something easy to whip up fast. This dish truly saved me! It offers a delicious taste that doesn’t compromise on flavor and is a hearty alternative to leap over the typical pasta dishes.
With just 30 minutes from start to finish, this recipe shines because it keeps every ingredient’s fresh essence intact. You just toss your veggies together with pasta, and it’s ready in no time, no fuss, no mess!
If you’re looking for another nice pasta dish, you can’t go wrong with my homemade tagliatelle. It pairs nicely with a variety of flavors and makes for a delightful meal.
Table of contents
Why You Will Love This Recipe
- Quick Preparation Time , With just a total of 30 minutes from start to finish, this recipe is a breeze for weeknight dinners or last-minute lunches. You won’t be spending hours in the kitchen to whip it up!
- Fresh and Light Flavors , The combination of sautéed asparagus and mushrooms creates a dish that’s bursting with freshness. A squeeze of lemon juice adds a bright twist that makes every forkful refreshing.
- Satisfying Texture , The bowtie pasta holds up well against the crisp-tender asparagus and tender mushrooms, ensuring each bite offers a satisfying chewiness. It’s a textural delight that adds to the overall enjoyment of the meal.
- Make-Ahead Convenience , This pasta dish is easy to make ahead of time. Just cook the components and toss them together right before serving, allowing you to savor it straight from the pan, making it ideal for meal prep enthusiasts.
Asparagus Mushroom Pasta
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious vegetarian asparagus mushroom pasta recipe that is quick and easy to prepare, perfect for any meal.
Ingredients
Scale
- 8 ounces (227 g) uncooked bowtie pasta
- 1/2 pound (227 g) asparagus, ends trimmed, cut into roughly 1.5″ pieces
- 8 ounces (227 g) white mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons (28 g) butter
- 1 tablespoon (15 ml) olive oil
- Juice of 1/2 lemon (approx. 2 tablespoons or 30 ml)
- Salt, to taste
- Pepper, to taste
- Freshly grated parmesan cheese (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Salt the water generously according to your preference. Add the bowtie pasta and cook according to package directions until al dente. Taste test to ensure the pasta is tender but still firm to the bite. Before draining, reserve a few tablespoons of the hot pasta water. Drain the pasta well in a colander.
- Step 2: Place your skillet over medium heat. First, add 1 tablespoon olive oil and heat for a few seconds to warm the pan. Then add 2 tablespoons butter and melt it gently with the oil. Heating oil first helps prevent the butter from burning and creates a good base for sautéing the vegetables.
- Step 3: Add the chopped asparagus pieces to the skillet. Cook for about 3 to 5 minutes, depending on the thickness of the asparagus. The asparagus is ready when it brightens in color and becomes tender-crisp, maintaining a fresh crunch. If asparagus feels tough, peel the outer layer with a vegetable peeler before cutting for a better texture.
- Step 4: Add the sliced mushrooms to the skillet with asparagus. Stir occasionally to ensure even cooking. Continue cooking until mushrooms are softened and any excess moisture has evaporated, about 5 minutes. Proper sautéing will bring out the deep umami flavor and give the mushrooms a slight browning.
- Step 5: Add the minced garlic and the juice of half a lemon to the pan. Stir together and cook for about 2 minutes until the garlic starts to smell fragrant but does not brown or burn. Cooking garlic on low heat and checking after 30 seconds can prevent burning.
- Step 6: If desired, add 2 tablespoons of the reserved hot pasta water to the skillet to create a slightly creamy consistency that helps coat the pasta. Add the drained pasta to the skillet and toss everything together until well combined and the pasta is evenly coated with the vegetable mixture.
- Step 7: Serve the pasta immediately while hot. Optionally, top with freshly grated parmesan cheese for added flavor and texture. Add freshly cracked black pepper to taste.
Notes
- Room Temperature: Place pasta in an airtight container. Store at room temperature up to 6 hours. Consume soon to avoid spoilage.
- Refrigeration: Transfer pasta to an airtight container. Refrigerate up to 3 days. Warm gently on stovetop or microwave before serving.
- Freezing: Use a freezer-safe container or bag. Freeze up to 2 months. Thaw overnight in refrigerator, then reheat thoroughly before eating.
- Stir pasta well during the first 3 minutes of cooking to prevent sticking and clumping.
- For tougher asparagus, peeling the outer layer before slicing results in a better texture.
- To avoid burnt garlic, cook on low heat and watch for the garlic to become fragrant after about 30 seconds.
- Adding reserved pasta water just before serving will create a more cohesive and creamy pasta sauce.
- Sauté mushrooms until browned and moisture has evaporated (about 5 minutes) to avoid watery texture.
- Warm leftover pasta gently on the stovetop or in the microwave until heated through. Add a splash of water or olive oil if needed to loosen the sauce during reheating.
- Serve asparagus mushroom pasta alongside garlic bread or a mixed green salad. You can enhance the dish by adding sautéed spinach or roasted cherry tomatoes for extra flavor. A drizzle of olive oil or a pinch of crushed red pepper flakes adds a nuanced warmth. Lemon zest or fresh herbs are nice finishing touches.
- Add a pinch of red pepper flakes during garlic cooking step for a spicy kick.
- Substitute mushrooms with cremini or shiitake for deeper flavor.
- Use spaghetti or fettuccine instead of bowtie pasta according to preference.
- For a vegetarian pasta bake, combine this mix with béchamel and bake topped with cheese.
- Incorporate the vegetable mixture into a hearty frittata or a vegetable stir-fry.
- Choose fresh, bright green asparagus spears that are firm and crisp for best texture. Avoid limp asparagus.
- Select mushrooms that are firm with a pleasant earthy aroma. Avoid any that appear shriveled or dry.
- Use fresh garlic cloves, minced by hand for optimal aroma and flavor. Pre-minced garlic can lack flavor and fragrance.
- Good quality extra virgin olive oil enhances the sauté and overall dish flavor.
- For serving, freshly grated parmesan cheese from a block provides better flavor than pre-grated.
- Freshly cracked black pepper adds warmth and rounds out the flavors—use generously.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Asparagus: Look for fresh, bright green asparagus spears, firm to the touch. They should be crisp, not limp, for a nice crunch in your pasta.
- Mushrooms: I suggest using cremini or shiitake mushrooms for a deeper flavor. Choose ones that are firm and have a nice earthy aroma; avoid any that look shriveled.
- Pasta: Go for a good quality spaghetti or fettuccine that cooks up al dente. Fresh pasta works great too and can add a fantastic texture to the dish.
- Garlic: Fresh garlic is key! Use whole cloves and mince them yourself; pre-minced garlic can taste off and won’t give that lovely aroma while cooking.
- Olive oil: A good quality extra virgin olive oil will enhance flavor and texture. It’s great for sautéing the veggies and adding richness!
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor that elevates the dish. Stick with block cheese and grate it yourself for best results.
- Black pepper: Freshly cracked black pepper adds warmth and a subtle kick. Don’t skimp on it, as it helps bring out the flavors of the other ingredients!
- Red pepper flakes: A pinch of these provides a nice heat level. Adjust according to your taste; they really make the dish come alive!
- Asparagus: Look for fresh, bright green asparagus spears, firm to the touch. They should be crisp, not limp, for a nice crunch in your pasta.
- Mushrooms: I suggest using cremini or shiitake mushrooms for a deeper flavor. Choose ones that are firm and have a nice earthy aroma; avoid any that look shriveled.
- Pasta: Go for a good quality spaghetti or fettuccine that cooks up al dente. Fresh pasta works great too and can add a fantastic texture to the dish.
- Garlic: Fresh garlic is key! Use whole cloves and mince them yourself; pre-minced garlic can taste off and won’t give that lovely aroma while cooking.
- Olive oil: A good quality extra virgin olive oil will enhance flavor and texture. It’s great for sautéing the veggies and adding richness!
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor that elevates the dish. Stick with block cheese and grate it yourself for best results.
- Black pepper: Freshly cracked black pepper adds warmth and a subtle kick. Don’t skimp on it, as it helps bring out the flavors of the other ingredients!
- Red pepper flakes: A pinch of these provides a nice heat level. Adjust according to your taste; they really make the dish come alive!
Recipe Tips
- If your pasta sticks together, stir well during cooking for the first 3 minutes to prevent clumping.
- When asparagus is too tough, peel the outer layer with a vegetable peeler before cutting into pieces for better texture.
- If the garlic isn’t fragrant, cook on low heat and check after 30 seconds to avoid burning.
- For a creamier sauce, add 2 tablespoons of reserved pasta water just before serving to help it coat the pasta.
- If your mushrooms are watery, make sure to sauté until browned, about 5 minutes, before adding other ingredients.
Serving Suggestions
Serve asparagus mushroom pasta with a side of garlic bread or a mixed green salad. Consider adding sautéed spinach or roasted cherry tomatoes for extra flavor.
Use asparagus mushroom pasta to make a vegetarian pasta bake or a hearty frittata. Add it to a stir-fry with bell peppers or a comforting soup.
Top with a drizzle of olive oil or a sprinkle of crushed red pepper for added warmth. Lemon zest or fresh herbs can also brighten the dish beautifully.
Recipe variations
- You can use whole wheat bowtie pasta instead of regular to add fiber and a heartier texture to this asparagus mushroom pasta recipe.
- Add 1/4 teaspoon red pepper flakes or 1 tablespoon fresh chopped basil when sautéing the mushrooms and asparagus to give the dish subtle heat or herbal freshness.
- Either white button or cremini mushrooms work well in this pasta; both provide umami, with cremini adding a deeper flavor and firmer texture.
- If serving more people, double the recipe by using 16 ounces pasta, 1 pound asparagus, 4 cloves garlic, and 4 tablespoons butter; cook vegetables in batches accordingly.
Save This Recipe!
How to Store?
To keep your asparagus mushroom pasta fresh and delicious, follow these storage tips:
Room Temperature: Place pasta in an airtight container. Store at room temperature up to 6 hours. Consume soon to avoid spoilage.
Refrigeration: Transfer pasta to an airtight container. Refrigerate up to 3 days. Warm gently on stovetop or microwave before serving.
Freezing: Use a freezer-safe container or bag. Freeze up to 2 months. Thaw overnight in refrigerator, then reheat thoroughly before eating.
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