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