Best Mushroom And Asparagus Pasta Recipes

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BAKED ASPARAGUS AND MUSHROOM PASTA



Baked Asparagus and Mushroom Pasta image

Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.

Provided by Bibi

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 15

½ (16 ounce) package gemelli pasta
2 tablespoons herb-infused extra-virgin olive oil
½ medium onion, chopped
1 pound fresh asparagus, cut into 1-inch pieces
1 (8 ounce) package sliced mushrooms
2 cups cherry tomatoes, halved
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 1% milk
⅔ cup grated Parmigiano-Reggiano cheese, divided
¼ cup shredded provolone cheese
⅓ cup Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  • Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
  • Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
  • Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
  • Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
  • Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
  • Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.1 g, Cholesterol 21.3 mg, Fat 13.3 g, Fiber 4.3 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 311 mg, Sugar 4 g

PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE



Pasta with Asparagus and Creamy Mushroom Sauce image

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Provided by Karielyn Tillman

Number Of Ingredients 19

Ingredients
1 box Everyday Value organic spaghetti pasta
Ingredients (for the asparagus)
12 stalks organic asparagus (diced in to 1½ inch pieces)
2 teaspoons 100% pure avocado oil
2 cloves garlic (freshly crushed)
1-2 pinches Himalayan pink salt
1-2 pinches 365 Everyday Value organic ground pepper
Ingredients (for the sauce)
2 cups organic shitake mushrooms
2 cups organic baby portobello mushrooms
1 ½ cups Whole Foods Market organic raw cashews
2 cups water (purified / filtered)
4 cloves garlic (freshly crushed)
1 bulb organic shallot (diced)
1 tablespoon 100% pure avocado oil
1½ teaspoon 365 Everyday Value organic dried rosemary
1-1½ teaspoons Himalayan pink salt
½ teaspooon 365 Everyday Value organic ground black pepper

Steps:

  • Directions
  • Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
  • Prepare the pasta according to the package directions.
  • While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
  • While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
  • In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.

CREAMY MUSHROOM AND ASPARAGUS PASTA



Creamy Mushroom and Asparagus Pasta image

Make and share this Creamy Mushroom and Asparagus Pasta recipe from Food.com.

Provided by Stephen M.

Categories     European

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
4 garlic cloves, minced
1 cup thinly sliced baby portabella mushrooms or 1 cup cremini mushroom
1 1/2 cups chopped asparagus
sea salt
black pepper
10 ounces penne
2 tablesppons olive oil
6 garlic cloves, minced divided
8 ounces vegan cream cheese
3/4 cup unsweetened plain almond milk
1/4 cup vegan parmesan cheese
1 tablespoon nutritional yeast
1 -2 tablespoon lemon juice
1/4 teaspoon red pepper flakes

Steps:

  • Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
  • Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.).
  • At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
  • Lower heat on the skillet to low and add 2 Tbsp olive oil and 4 cloves minced garlic. Sauté for 2-3 minutes, then remove from heat and set aside.
  • To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
  • Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
  • Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
  • Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
  • Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

Nutrition Facts : Calories 432.7, Fat 7.2, SaturatedFat 1, Sodium 21.9, Carbohydrate 85.1, Fiber 13.9, Sugar 2.1, Protein 12.1

MUSHROOM AND ASPARAGUS PASTA



Mushroom and Asparagus Pasta image

Simple and yummy pasta

Provided by rose.moon

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
  • Cook pasta according to instructions on the pack.
  • Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
  • Heat the oil and cook the garlic and mushrooms for one minute, stirring.
  • Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
  • Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
  • Serve immediately with the remaining cheese sprinkled on top.

ASPARAGUS, MUSHROOM, AND PROCUITTO PASTA WITH GOAT CHEESE SAUCE



ASPARAGUS, MUSHROOM, AND PROCUITTO PASTA WITH GOAT CHEESE SAUCE image

Categories     Pasta     Sauté     Quick & Easy

Yield 6 servings

Number Of Ingredients 14

1 pouond asparagus, trim off the woody ends and cut into 1 inch pieces
1 10 ounce package of button mushrooms, sliced into 1/4 inch slices
3 tablespoons olive oil
1 cup chicken or vegetable broth
1 4 ounce of prosciutto, cut into a small dice
3 garlic cloves minced
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
1/4 teaspoon paprika
1 tablespoon unsalted butter
10 ounces goat cheese
1 pound linguine, cooked and a cup of pasta water reserved

Steps:

  • In a large stockpot bring a few quarts of water to a boil to cook the pasta. Follow the package directions but do remove the pasta about 2 minutes before the package said it will be done. You will mix the sauce and pasta together and the pasta will finish cooking in the sauce. In a large skillet place tablespoon of oil and heat to med-high. When hot, place in a single layer the mushrooms. Do not add salt and pepper at this time, and when you think you need to flip them over don't. Wait a little longer, you are looking for a nice brown color on the mushroom. Remove and finish remaining mushrooms and add additional oil as needed. Cook the mushrooms in batches (could take up to 3 or 4) in the pan. Add another tablespoon of olive oil and saute the aspsagus pieces till just tender and add in garlic and salt and saute for another 30 seconds. Move to plate with mushrooms. Saute the prosciutto till crisp and then add chicken broth, bring to a simmer, add butter and goat cheese. When just melted add back the vegtables and cream. Add in black pepper. Add in almost cooked pasta and toss for anohter minute till done. If it looks to dry add in some of the reserved pasta water. Garnish: Crumbled goat cheese and parsley

CHICKEN, SAUSAGE, ASPARAGUS AND MUSHROOM PASTA RECIPE



Chicken, Sausage, Asparagus and Mushroom Pasta Recipe image

Provided by tulawdog

Number Of Ingredients 16

3 tablespoons extra virgin olive oil
2 pounds chicken breasts, boneless, skinless & cut into 1-inch portions
1 pound Italian sausage (any variety), removed from casing
2 tablespoons dry Italian herb mix (purchased, any favorite brand)
To season - Kosher or sea salt & ground black pepper
2 tablespoons unsalted butter
2 cups yellow, brown or red onion, medium diced
3 tablespoons garlic, minced
To season, Kosher or sea salt & ground black pepper
1 pound asparagus, ends trimmed then angle-sliced into 1-inch portions
1 pound crimini mushrooms, quartered
1 pint grape tomatoes, sliced in half lengthwise
1/2 cup Marsala wine
2 cups Parmigiano cheese, shredded or flaked
1/2 cup Mascarpone cheese, room temperature
1 cup basil, thinly sliced

Steps:

  • 1. Warm the oil in a skillet over medium heat. Add the chicken and sausage. Season with the dry herbs, salt and pepper. Once browned, remove from the skillet with a slotted spoon and transfer to a bowl. Cover to keep warm. 2. Using the same skillet (do not clean), warm the butter over medium-high heat. Stir in the onions and garlic. Sauté just until the onions are tender (2 minutes). Season lightly with salt and pepper 3. Add the asparagus, mushrooms and tomatoes to the skillet. Continue to cook just until the asparagus is crisp tender, the mushrooms are soft and the tomatoes barely cook (3-4 minutes). 4. Off the heat, add the wine, return the skillet to the heat, scraping up any browned portions, cook until it is nearly absorbed. Stir in the precooked chicken and sausage. Cook, stirring, just until warmed through. 5. Just before serving, stir the parmesan, mascarpone and basil into the ragu. Serve 1+ pound favorite pasta, cooked in salted water to al dente ¼ cup purchased basil pesto 1. Toss the cooked pasta with the pesto. Serve on individual plates or a platter topped with a generous serving of ragu. Garnish with more parmesan cheese if desired.

ASPARAGUS, SPRING ONION, AND MUSHROOM PASTA



ASPARAGUS, SPRING ONION, AND MUSHROOM PASTA image

Categories     Mushroom     Pasta

Yield 4 to 6 people

Number Of Ingredients 10

1 lb thin asparagus
3/4 lb mushrooms (morel, cremini, oyster, or a mixture)
2 tbsp extra-virgin olive oil
1/4 lb spring onions (or scallions or baby leeks), trimmed and sliced
1/4 cup dry white wine
1/2 cup vegetable broth
4 tbsp unsalted butter
sea salt and freshly ground pepper
8 ounces dry pappardelle or fettuccine
1 tbsp chopped chervil or flat-leaf parsley

Steps:

  • Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces. Heat oil in a 12-inch saute pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and saute 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.

PASTA WITH ASPARAGUS AND MUSHROOM SAUCE



Pasta with Asparagus and Mushroom Sauce image

This is my version of a recipe I found in a local newspaper years ago. I also make it with snow peas cut into 2" pieces instead of the asparagus. (Don't bother steaming them; add them straight into the sauce and use 1 1/4 cups broth for the liquid.) Add them after you saute the mushrooms.

Provided by Kathy W

Categories     Other Sauces

Time 20m

Number Of Ingredients 9

1 lb penne pasta
1 1/2 lb asparagus, washed, tough ends snapped of, cut into 1 1/2" pieces
1 lb mushrooms, sliced thin
1/4 c olive oil
4 large shallots, thinly sliced
salt and pepper to taste
pinch cayenne - optional
a little white wine - optional
parmesan cheese

Steps:

  • 1. Place asparagus in a medium sized bowl, add 2/3 cup water. Cover with plastic wrap and steam on high in the microwave for 5 minutes. Reserve the liquid, adding enough white wine to make 1 1/4 cups. (Or add water to make a 1 1/4 cups)
  • 2. Cook pasta according to package directions. Drain and return to pot.
  • 3. Heat oil in large skillet over medium heat, Add the shallots and saute, stirring occasionally, until softened.
  • 4. Add mushrooms, increase the heat to medium high and saute until they soften and release thier juices, about 5 minutes. Season with salt and pepper. Add cayenne if desired.
  • 5. Add asparagus and reserved liquid. Simmer until asparagus is heated through and sauce has reduced and thickened, about 5 minutes. Check seasoning.
  • 6. Note: If you like a thicker sauce, thicken with 1 T corn starch mixed with 1/4 cup water. Stir about half into sauce, bring to a boil to thicken. Add the rest if needed.
  • 7. Add sauce to pasta and serve.
  • 8. Garnish with parmesan cheese.

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