Spring Pasta with Asparagus and Mushrooms
This easy pasta has all the fresh flavors of Spring and makes a quick yet elegant weeknight meal. It's good eaten warm right after prep or chilled. This recipe makes 2 servings.
PREP TIME
20 minutes
COOK TIME
15 minutes
Ingredients
8 ounces linguine or spaghetti
8 ounces brown mushrooms, brushed clean and sliced
1 pound asparagus spears, woody ends removed and chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup heavy cream
Handful of fresh chives, chopped
Salt and black pepper, to taste
Freshly grated parmesan, for serving
8 ounces brown mushrooms, brushed clean and sliced
1 pound asparagus spears, woody ends removed and chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup heavy cream
Handful of fresh chives, chopped
Salt and black pepper, to taste
Freshly grated parmesan, for serving
Directions
Cook pasta to al dente according to package instructions. Drain pasta, reserving 1/4 cup of the pasta water.
Heat oil in a large skillet to medium-high on the stove top. Add onion and cook until the onion just begins to brown on the edges, about 3-4 minutes. Add mushrooms and cook until most of the water is gone from the pan, about 5 minutes. Add garlic and asparagus and cook for 2 more minutes. Season with salt. Add pasta, pasta water and cream; toss to combine.
To serve, arrange pasta on a serving dish, sprinkle with chives and parmesan. Season with salt and pepper to taste.
Heat oil in a large skillet to medium-high on the stove top. Add onion and cook until the onion just begins to brown on the edges, about 3-4 minutes. Add mushrooms and cook until most of the water is gone from the pan, about 5 minutes. Add garlic and asparagus and cook for 2 more minutes. Season with salt. Add pasta, pasta water and cream; toss to combine.
To serve, arrange pasta on a serving dish, sprinkle with chives and parmesan. Season with salt and pepper to taste.
Looking for inspiration? Try these recipes:
Succotash
Creamy Chicken Thighs with Spinach and Mushrooms
Red Bacon Lentil Soup
