Pasta with green asparagus and mushrooms
Very few things beat that first, comforting mouthful of a rich, creamy pasta. This pasta with green asparagus and mushrooms hits that spot perfectly. It stays wonderfully silky thanks to the Parmesan and cream, which envelop the asparagus, mushrooms, and pasta with ease. With a scatter of pistachios for crunch and basil for freshness, it makes for a brilliant lunch or dinner.
Ingredients
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400 g
Pasta
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400 g
Green asparagus
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200 g
Brown mushrooms
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40 g
Butter
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2
Garlic cloves, finely chopped
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200 ml
Cooking cream
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50 g
Parmesan cheese, freshly grated, plus extra for serving
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½
Unwaxed lemon, zest and juice
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½ tsp
Chilli flakes
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½ tsp
Salt
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Freshly ground black pepper
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25 g
Salted pistachios
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Fresh basil for garnish
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Use short pasta rather than long varieties. With chunky ingredients such as asparagus and mushrooms, long pasta tends to leave the vegetables sitting in the bowl instead of clinging to the strands. Shapes such as rigatoni, penne, or other short tubes catch the creamy sauce and the small pieces of vegetables in their ridges and openings, helping everything stay nicely distributed.
The best way to prepare green asparagus is to remove the woody base. Take one spear and bend it slowly near the bottom. It will snap on its own where the tender stalk starts and the tough end finishes. Use this as a guide when trimming the rest of the bunch. Thin or medium-sized spears rarely need peeling, though thicker asparagus can have slightly firm skin near the base. A quick pass with a vegetable peeler over the lower third of the stalk solves that easily. Once trimmed, cut the asparagus into bite-sized pieces.
Mushrooms release a fair amount of water when cooked. Allow that moisture to cook off so the mushrooms can develop colour, and the sauce stays creamy rather than watery later. After the first 5 minutes of cooking, check the pan; if there is still a lot of liquid left, keep cooking for a few more minutes until the moisture evaporates and the mushrooms start to brown.
Add a splash of pasta water if the sauce feels too thick. This helps loosen it while keeping it smooth and silky. If the sauce is too thin, let it simmer for another minute or two until it thickens slightly. A little extra Parmesan can also help, but add it gradually so the sauce does not become too salty.
FAQ: Questions about pasta with green asparagus and mushrooms
If you have any questions about pasta with green asparagus and mushrooms, we have answered the most frequently asked ones below. Check them out if you want to know more.
Should I rinse the pasta after draining?
No, you should not rinse the pasta after draining. Rinsing removes the starch that remains on the surface of the pasta after cooking. That starch helps the creamy sauce cling to the pasta and keeps the sauce smooth when everything is mixed in the pan.
Can I make pasta with green asparagus and mushrooms ahead of time?
Yes, you can prepare pasta with green asparagus and mushrooms ahead of time, although it is at its best straight after cooking. As the pasta rests, it absorbs the sauce, thickening the mixture. When reheating, warm the pasta gently in a pan and stir in a small splash of water or cream to loosen the sauce again.
How should I store pasta with green asparagus and mushrooms?
Store pasta with green asparagus and mushrooms in an airtight container in the refrigerator once it has cooled. It will keep well for 2–3 days. To serve again, warm the pasta in a pan over low to medium heat. Stir in a small splash of water or cream during reheating to loosen the sauce.
Nutritional values per serving
Energy:
554 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 8.5 g |
| Protein | 16 % | 21.8 g |
| Fat | 26.5 % | 16.6 g |
| Carbohydrates | 57.5 % | 78.4 g |
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Scrumptious pasta with green asparagus and mushrooms
There is a lot to love about this pasta with green asparagus and mushrooms recipe, especially the way it combines freshness with earthiness. As the asparagus and mushrooms cook, their flavours become much more intense. The green asparagus softens until it is perfectly tender but still has a nice bite, allowing its natural sweetness and nuttiness to come forward. Meanwhile, the mushrooms develop a more robust, meaty texture, contributing a rich umami flavour. It is such a delectable combination that deserves more attention than it usually gets.
Rich and smooth sauce made from cream and Parmesan
You really cannot have a top-tier pasta without an equally impressive sauce to go with it. This recipe uses cooking cream for a rich, velvety finish, letting the grated Parmesan thicken it further as it melts. At the same time, the cheese releases its savoury notes of umami and nuttiness that pair well with the mushrooms and tender stalks. The addition of garlic provides a pleasant piquancy that fills the kitchen with its tempting scent, and chilli flakes with lemon juice cut through the richness with a touch of heat and tartness.
With pistachios, basil, lemon zest, and extra cheese on top
The toppings complete the pasta with a superb combination of texture and aroma. The salted pistachios provide a lovely salty crunch that contrasts with the creaminess of the sauce. Fresh basil offers sweet and peppery notes, while the lemon zest delivers a refreshing citrusy aroma. A final scattering of Parmesan settles over the hot pasta and melts slightly, adding even more of its delightful cheesy richness.
A quick, easy, and impressive pasta for any occasion
One of the great things about this pasta with green asparagus and mushrooms is how quickly it comes together. The whole recipe takes about 30 minutes, making it ideal for days when you want a delicious meal with minimal preparation. Even though the steps are simple, the finished result looks impressive.
It fits perfectly into a relaxed lunch, an easy weeknight dinner, a sunny garden gathering, or even a dinner party. If you would like to make the meal a little more filling, serve it with bread alongside. A crusty baguette, soft ciabatta, or a piece of focaccia pairs well with the pasta and is excellent for scooping up the remaining sauce on the plate.
In the mood for more pasta dishes featuring asparagus? Our pasta with white asparagus, open lasagne with asparagus, pasta with asparagus and tomatoes, and asparagus carbonara are all great recipes to explore next.
Customise the recipe with a twist
Feel free to treat this pasta with green asparagus and mushrooms as a starting point for your own kitchen experiments. For a bit more savoury depth, add leeks that have been cooked down until sweet and buttery, or sun-dried tomatoes for a bit of tangy, concentrated sweetness. A handful of capers works wonders, offering little bursts of saltiness.
If you are looking to include more greens, peas are a brilliant addition for their sweet, juicy taste. Sliced courgette offers a delicate, grassy addition, while tenderstem broccoli provides a lovely, nutty, sweet note that complements the green asparagus perfectly.
Walnuts make a fantastic alternative to pistachios, providing a bit more bite and a subtle bitterness. Also, try some butter-toasted breadcrumbs; they find their way into all the nooks and crannies of the pasta for a bit of added texture. Finally, swap the basil for parsley if you prefer a more pronounced peppery finish.
Not ready to part ways with asparagus just yet? Explore our green asparagus recipes and white asparagus recipes. You can also look up the best ways to prepare asparagus for more tips and seasonal ideas.
