Asparagus and tomato pasta
Enjoy a bowl of comforting asparagus and tomato pasta with mushrooms. Soft cubes of white cheese melt through, with toasted pine nuts add just the right amount of crunch on top. This recipe is quick and easy – perfect for a table full of hungry guests or a cosy weeknight supper for yourself.
Ingredients
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25 g
Pine nuts
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300 g
Penne pasta
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400 g
Brown button mushrooms, rinsed
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300 g
Green asparagus, trimmed
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400 g
Cherry tomatoes
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1 tbsp
Olive oil
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1 tsp
Salt
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Freshly ground pepper
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Carefully clean the mushrooms
The best way to clean the mushrooms is to gently brush off any dirt with a soft brush or wipe them with a damp cloth. If you rinse or soak them, they end up soggy and will not get that nice golden colour when cooked.
Trim the asparagus
Trim the asparagus by snapping off the woody ends. Hold each spear near the base and bend it gently until it breaks. It will naturally snap where the tough part ends and the tender part begins, leaving you with crisp spears that are ready for the pan.
FAQ: Questions about asparagus and tomato pasta
Find answers to the most common questions about this asparagus and tomato pasta to help you handle it with ease.
Can I use different pasta shapes?
Absolutely! This recipe uses penne pasta, but other short shapes like fusilli, farfalle, or rigatoni do the job just as well. Their ridges and curves help grab onto the vegetables, herby oil, and soft cheese cubes, so you get a little bit of everything in each bite.
How should I store leftover asparagus and tomato pasta?
Store leftover asparagus and tomato pasta in the fridge for up to 3 days. Let it cool to room temperature first, then transfer it to an airtight container.
How to reheat asparagus and tomato pasta?
To reheat asparagus and tomato pasta, place it in a pan over medium heat with a splash of water or a little extra herb oil. Stir gently until heated through. You can also reheat it in the microwave using a microwave-safe container, loosely covered. Heat it in 30-second intervals, stirring in between, until evenly warmed.
Nutritional values
Nutritional value, per
1548 Kcal
| Fibre | 33 gram fibers |
| Protein | 59.7 gram |
| Fat | 35.3 gram |
| Carbohydrates | 244.5 gram |
Quick asparagus and tomato pasta
Enjoy fresh and comforting flavours with our asparagus and tomato pasta recipe. It will take less than 20 minutes to prepare, and it is an amazing option on hectic weeknights or when you simply want to savour delicious pasta on a weekend afternoon.
Green asparagus and tomatoes are the main stars in this recipe. Asparagus keeps its firm bite and slightly grassy taste, while the tomatoes turn soft and sweet as they cook. Their flavours and textures even each other out, creating a back-and-forth between soft and crisp from the first bite to the last.
We have more quick pasta recipes in store for you. Pasta with olives is ready in 25 minutes and carries that aromatic Mediterranean touch. For more quick meals, our salmon and mushroom pasta or paneer pasta with pesto are both great options.
With brown button mushrooms and creamy white cheese
Brown mushrooms cook down into rich, golden bites with a deep, savoury flavour. They stay a little firm in the middle and soak up just enough oil to get that nice, glossy look. Once the white cheese meets the warm vegetables and pasta, it turns slightly oozy around the edges, giving everything a creamy, salty finish.
Toasted pine nuts for a buttery and crunchy taste
A handful of toasted pine nuts on top is the perfect finishing touch. Nuts are a great way to add a bit of crunch and richness to any dish — they offer a nice contrast to the vegetables and white cheese. We went with pine nuts because they are buttery, mild, and do not try to steal the spotlight. Toasting them brings out their nutty sweetness. Just a sprinkle, and suddenly everything tastes a bit better.
Pair with fresh sides
This asparagus and tomato pasta is light and fresh, making it easy to build a meal around it. A crisp green salad with a lemony dressing is always a good call, or try sliced cucumber tossed with yoghurt and dill for something cool and refreshing.
A juicy tomato salad with red onion and olive oil works beautifully, too — or just keep it simple with some sautéed green beans. If you are after something more filling, grilled chicken works nicely, and so does a piece of white fish, cooked until flaky with a bit of char.
Ideas for varying the recipe
We use green asparagus for its grassy flavour and firm bite, but you can easily replace it with white asparagus if you prefer a delicate, nutty taste and a softer texture once cooked. Pine nuts are great for their buttery crunch, but if you do not have them on hand, try pumpkin seeds or sunflower seeds for a more earthy flavour with extra crunch.
You can also include more vegetables. Thin slices of courgette cook quickly and offer a soft, sweet taste. Compared to that, red peppers have a more profound sweetness and a more tender bite, while spinach tossed in at the end provides an earthy and clean edge. There you have it – a few easy ways to tweak the asparagus and tomato pasta recipe and make it your own.
