Creamy Asparagus & Mushroom Pasta
This delicious and hearty recipe comes packed with fresh asparagus, tomatoes, and mushrooms while combining herbs like oregano and basil that truly make it sensational. This meatless main dish serves 4, or works as a fantastic side for 6, and goes great with chicken, beef or chops. A tossed green salad and some garlic bread works nicely with this meal.
Servings
4
Ready In:
25 mins
Calories:
TBD
Good For:
Dinner
Ingredients
-
8 ounces fettuccine or linguine
-
1 tablespoon olive oil
-
1 tablespoon butter
-
2 cups sliced (1 1/2 inch) fresh asparagus
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1 medium leek, thinly sliced, or ½ cup chopped onion
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salt and freshly ground black pepper to taste
-
2 cups sliced fresh mushrooms
-
3 cloves minced garlic
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1 cup chopped fresh tomatoes
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1 tablespoon fresh basil, chiffonade
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1 tablespoon fresh oregano, chopped
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3/4 cup heavy cream
-
½ cup Parmesan cheese (optional for topping)
Directions
Step 1. Cook fettuccine or linguine according to package directions, adding asparagus the last 1-2 minutes; drain. Return pasta mixture to saucepan; cover to keep warm.
Step 2. Meanwhile, in a large skillet, cook mushrooms, leek and garlic in hot oil over medium-high heat for 4-5 minutes or until most of the liquid has evaporated. Stir in heavy cream and S & P. Bring to boiling. Boil gently, uncovered, for 4-5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil and oregano; heat through.
Step 3. Spoon the mushroom mixture over pasta mixture; toss gently to coat. Top with parmesan cheese, if desired.
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