Indulge your taste buds with a delightful twist on Italian cuisine that’s sure to impress! Our Creamy Mushroom Asparagus Pasta is a culinary masterpiece that combines the earthy flavors of fresh mushrooms and vibrant asparagus with a rich, velvety sauce that clings to every strand of fettuccine. Perfect for a cozy weeknight dinner or a special gathering, this dish promises to elevate your pasta game to new heights. Ready in just 30 minutes, you'll be amazed at how easily you can create a restaurant-quality meal in your own kitchen. So, grab your apron and let’s dive into this creamy, dreamy pasta delight!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Begin by gathering all your ingredients: fettuccine pasta, asparagus, mushrooms, garlic, heavy cream, Parmesan cheese, salt, pepper, and olive oil.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the vegetables. Trim the asparagus and cut it into 2-inch pieces. Slice the mushrooms and mince the garlic.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they are browned and tender.
- Next, add the asparagus pieces to the skillet with the mushrooms. Sauté for an additional 3-4 minutes until the asparagus is bright green and slightly tender.
- Once the vegetables are cooked, pour in the heavy cream, stirring to combine. Allow the mixture to simmer for about 2-3 minutes, letting the cream thicken slightly.
- Stir in the grated Parmesan cheese, mixing well until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Once the fettuccine is done cooking, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta to the skillet with the creamy mushroom and asparagus sauce.
- Gently toss the pasta in the sauce, adding reserved pasta water a little at a time if the sauce is too thick, until you reach your desired consistency.
- Remove from heat and let the pasta sit for a minute to allow the flavors to meld together. Serve hot, garnished with extra Parmesan cheese if desired.
Tips
- Perfect Pasta: For the best texture, cook the fettuccine until al dente, as it will continue to cook slightly when tossed with the sauce. Don’t forget to reserve some pasta water to adjust the sauce consistency later!
- Fresh Ingredients: Use fresh asparagus and mushrooms for the best flavor. Look for bright green asparagus and firm mushrooms for an irresistible taste and texture.
- Sautéing Secrets: When sautéing the garlic, keep a close eye on it to prevent burning, which can lead to a bitter taste. You want it fragrant and golden!
- Creamy Consistency: If the sauce is too thick, gradually add the reserved pasta water until you reach your desired creaminess. This step is key to achieving that perfect sauce that clings to the pasta.
- Garnish with Flair: For an extra touch, serve your pasta with a sprinkle of freshly grated Parmesan cheese and a dash of cracked black pepper. A drizzle of olive oil can also enhance the flavor!
- Make it Your Own: Feel free to add other vegetables like spinach or cherry tomatoes for added color and nutrition, or even protein like grilled chicken or shrimp for a heartier meal.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 15g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 100mg
