Creamy Asparagus and Mushroom Pasta

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This creamy asparagus and mushroom pasta is a delicious meatless main dish for 4, or a fantastic side for 6, great to go with chicken or chops. A tossed green salad and some garlic bread go nicely with this.

By Brenda Venable
Published on July 24, 2024
closeup of skillet with creamy fettucine, asparagus, and mushrooms
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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 8 ounces fettuccine

  • 1 tablespoon olive oil

  • 1 tablespoons butter

  • 2 cups sliced (1 1/2 inch) fresh asparagus

  • 1/3 cup thinly sliced shallot

  • salt and freshly ground black pepper to taste

  • 2 cups sliced fresh mushrooms

  • 1 1/2 teaspoons minced garlic

  • 1 teaspoon Italian seasoning

  • 3/4 cup heavy cream

  • 3/4 cup grated Parmesan cheese

Directions

  1. Bring a large pot of salted water to boil. Add fettuccine and cook until tender with a bite, 7 to 10 minutes. Remove fettuccine to a colander to drain, and reserve pasta water.

  2. Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat. When butter has melted, swirl the skillet to mix with the oil.

  3. Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.

  4. Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.

  5. Stir in heavy cream and bring to a boil. Add grated Parmesan cheese and stir until melted. See note. Stir in 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.

    Cook’s Note

    Purchased grated Parmesan cheese usually has an anti-caking agent added that may affect the texture of the sauce. For best results, purchase a block of Parmesan and grate just prior to use.