Pasta with Asparagus and Mushroom Sauce
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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- 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
- cayenne - optional
- a little white wine - optional
- parmesan cheese
1Place 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)
2Cook pasta according to package directions. Drain and return to pot.
3Heat oil in large skillet over medium heat, Add the shallots and saute, stirring occasionally, until softened.
4Add 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.
5Add asparagus and reserved liquid. Simmer until asparagus is heated through and sauce has reduced and thickened, about 5 minutes. Check seasoning.
6Note: 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.
7Add sauce to pasta and serve.
8Garnish with parmesan cheese.