Pasta With Asparagus And Mushroom Sauce Recipe

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Pasta with Asparagus and Mushroom Sauce

Kathy W

By
@Kattyw

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.


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Comments:

Serves:

6

Prep:

20 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #mushrooms, #asparagus