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4.8 from 90 votes

Mushroom Asparagus Pasta

Mushroom Asparagus Pasta is creamy, healthy and ready in a jiffy.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 446 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8.8 ounces (250g) pasta
  • ⅓ pound (150g) asparagus, woody stems removed and roughly chopped
  • 1 tablespoons olive oil
  • 8.8 ounces (250g) mushrooms, sliced
  • 4 spring onions sliced
  • 1 teaspoons minced garlic 
  • ¾ cup (180ml) vegetable stock
  • ¾ cup (180ml) double cream
  • 1 cup (100g) grated Parmesan cheese
  • 4 tablespoons orange juice (good quality orange juice)
  • salt
  • freshly ground black pepper
  • handful of chopped coriander (cilantro)

Instructions

    Cup of Yum
  1. Cook the pasta according to packet directions. About 4 minutes before the pasta is done add in the asparagus. When the pasta is done, drain and set aside.
  2. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms for about 10 minutess until soft.
  3. Add in the spring onion and garlic and cook for a couple of minutes.
  4. Reduce the heat to low, add the vegetable stock followed by the cream and mix until well combined, bring to a simmer before adding in the Parmesan cheese and mixing till melted. Stir in the orange juice.
  5. Mix in the pasta and asparagus, season well and switch off the heat.
  6. Top with the coriander before serving.

Notes

  • Use fresh asparagus and mushrooms for the best flavor. This is also great for using leftover mushrooms and leftover asparagus. Make sure to remove the woody ends of the asparagus. Feel free to use a mixture of your favorite mushrooms. Wipe the mushrooms clean before slicing. When sautéing mushrooms, avoid overcrowding the pan. Cook them in batches if necessary to allow proper browning. This enhances their flavor. Consider adding a splash of white wine to deglaze the pan after sautéing the mushrooms. This can add depth to the flavor. If you want a bit more liquid sauce, add in a little pasta water when cooking. Cook the pasta al dente (firm to the bite) to maintain a good texture. It will continue to cook a bit when combined with the sauce. To prevent the cream from curdling, make sure to bring it to a simmer over low heat before adding Parmesan cheese. This helps in achieving a smooth and creamy consistency. Storage - keep leftovers in an airtight container inside the fridge for 3 days.
  • Use fresh asparagus and mushrooms for the best flavor. This is also great for using leftover mushrooms and leftover asparagus.
  • Make sure to remove the woody ends of the asparagus.
  • Feel free to use a mixture of your favorite mushrooms.
  • Wipe the mushrooms clean before slicing.
  • When sautéing mushrooms, avoid overcrowding the pan. Cook them in batches if necessary to allow proper browning. This enhances their flavor.
  • Consider adding a splash of white wine to deglaze the pan after sautéing the mushrooms. This can add depth to the flavor.
  • If you want a bit more liquid sauce, add in a little pasta water when cooking.
  • Cook the pasta al dente (firm to the bite) to maintain a good texture. It will continue to cook a bit when combined with the sauce.
  • To prevent the cream from curdling, make sure to bring it to a simmer over low heat before adding Parmesan cheese. This helps in achieving a smooth and creamy consistency.
  • Storage - keep leftovers in an airtight container inside the fridge for 3 days.

Nutrition Information

Serving 4servings Calories 446kcal (22%) Carbohydrates 53g (18%) Protein 12g (24%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 61mg (20%) Sodium 206mg (9%) Potassium 480mg (14%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1160IU (23%) Vitamin C 6.2mg (7%) Calcium 60mg (6%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 446

% Daily Value*

Serving 4servings
Calories 446kcal 22%
Carbohydrates 53g 18%
Protein 12g 24%
Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 61mg 20%
Sodium 206mg 9%
Potassium 480mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1160IU 23%
Vitamin C 6.2mg 7%
Calcium 60mg 6%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.