Asparagus and Mushroom Pasta
This asparagus and mushroom pasta is a quick, satisfying weeknight dinner that comes together in just 30 minutes. Tender asparagus and golden-seared cremini mushrooms are tossed with al dente pasta in a silky garlic and olive oil sauce, finished with freshly grated Parmesan and a hint of lemon. It's naturally vegetarian, endlessly adaptable, and delivers restaurant-quality flavor with minimal effort.
Equipment
- Large pot For boiling pasta
- Large skillet or sauté pan At least 12-inch; for searing mushrooms and building the sauce
- Colander For draining pasta
- Chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane or box grater For grating Parmesan and zesting lemon
- Ladle or heatproof measuring cup For reserving pasta water
Ingredients
- 12 oz spaghetti or linguine 340g; or pasta of choice such as penne or rigatoni
- 1 lb fresh asparagus 450g; woody ends trimmed, cut into 1.5-inch pieces on a diagonal
- 8 oz cremini or baby bella mushrooms 225g; wiped clean and sliced about 1/4-inch thick
- 4 garlic cloves minced
- 3 tbsp extra virgin olive oil divided; plus more for drizzling at serving
- 2 tbsp unsalted butter
- 1/3 cup dry white wine optional; can substitute with reserved pasta water; about 80ml
- 1/2 cup heavy cream optional, for a creamier sauce; about 120ml
- 1/2 cup Parmesan cheese freshly grated; about 50g; plus more for serving
- 1/2 tsp red pepper flakes optional; adjust to taste
- kosher salt to taste; for pasta water and seasoning throughout
- freshly ground black pepper to taste
- 1/2 cup reserved pasta cooking water set aside before draining pasta; may use up to 1 cup
For Serving
- fresh parsley or basil chopped; for garnish
- 1 lemon optional; zest only, for brightness at the end
Instructions
- Trim and cut asparagus into 1.5-inch pieces, slice mushrooms 1/4-inch thick (wipe clean with a damp paper towel, do not rinse), and mince the garlic. Grate the Parmesan and zest the lemon if using.
- Fill a large pot with water, season generously with kosher salt until it tastes pleasantly salty, and bring to a full rolling boil over high heat.
- Cook the spaghetti 1 to 2 minutes less than the package directions, then scoop out at least 1 cup of pasta water before draining. Do not rinse the pasta.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the mushrooms in a single layer and cook undisturbed for 3 to 4 minutes until golden. Stir, cook 2 more minutes, season with salt and pepper, then transfer to a plate.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat and cook the asparagus for 3 to 5 minutes, stirring occasionally, until bright green and just tender. Season with salt and pepper, then transfer to the plate with the mushrooms.
- Reduce heat to medium, melt the butter in the skillet, then add garlic and red pepper flakes and cook for 30 to 60 seconds until fragrant. Add wine (if using) and let reduce for 1 to 2 minutes, then stir in cream (if using) and 1/3 cup of the reserved pasta water.
- Add the drained pasta to the skillet and toss with tongs over medium heat, then return the mushrooms and asparagus to the pan and toss to combine. Add the Parmesan and lemon zest, toss again, and adjust consistency with more pasta water as needed.
- Divide the pasta among warm bowls and top with extra Parmesan, a drizzle of olive oil, fresh chopped parsley or basil, and a pinch of red pepper flakes. Serve immediately.
Notes
- Don't skip reserving pasta water — the starch in it emulsifies the sauce and gives it a silky, cohesive texture.
- Cook mushrooms in a single layer over high heat so they sear and caramelize rather than steam. If needed, cook in two batches.
- Pull the pasta out 1 to 2 minutes early — it finishes cooking in the sauce and will be perfectly al dente by the time it hits the bowl.
- Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- The white wine and heavy cream are both optional. For a lighter dish, use just olive oil, garlic, pasta water, and Parmesan.
- To add protein, toss in cooked shrimp during the last 2 to 3 minutes of the sauce step, or stir in shredded rotisserie chicken with the vegetables.
- For a vegan version, omit butter and Parmesan and replace with olive oil and nutritional yeast.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water over medium-low heat.
- This dish is not recommended for freezing, especially if cream is added, as the sauce may separate upon thawing.
- Prep components up to 24 hours ahead — cut asparagus, slice mushrooms, and mince garlic and store separately in the fridge until ready to cook.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 65gProtein: 18gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 18mgSodium: 340mgPotassium: 620mgFiber: 5gSugar: 4gVitamin A: 12IUVitamin C: 18mgCalcium: 20mgIron: 15mg
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