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pasta with asparagus and mushroom sauce

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

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.

(1 rating)
yield 6 serving(s)
prep time 20 Min
method Stove Top

Ingredients For pasta with asparagus and mushroom sauce

  • 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 lg
    shallots, thinly sliced
  • salt and pepper to taste
  • pinch
    cayenne - optional
  • a little white wine - optional
  • parmesan cheese

How To Make pasta with asparagus and mushroom sauce

  • 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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