Description
This Mushroom Asparagus Pasta is a quick and creamy dish, perfect for a nutritious weeknight dinner. Tender asparagus and sautéed mushrooms are combined in a rich sauce made with vegetable stock, double cream, Parmesan cheese, and a hint of fresh orange juice, all tossed with perfectly cooked pasta and topped with fragrant coriander for a fresh finish.
Ingredients
Main Ingredients
- 8.8 ounces (250g) pasta
- ⅓ pound (150g) asparagus, woody stems removed and roughly chopped
- 1 tablespoon olive oil
- 8.8 ounces (250g) mushrooms, sliced
- 4 spring onions, sliced
- 1 teaspoon minced garlic
- ¾ cup (180ml) vegetable stock
- ¾ cup (180ml) double cream
- 1 cup (100g) grated Parmesan cheese
- 4 tablespoons good quality orange juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Handful of chopped coriander (cilantro)
Instructions
- Cook the Pasta and Asparagus: Prepare the pasta according to the package directions. About 4 minutes before the pasta finishes cooking, add the chopped asparagus to the boiling water with the pasta. Once cooked, drain the pasta and asparagus and set them aside.
- Sauté Mushrooms: Heat the olive oil in a frying pan over medium heat and sauté the sliced mushrooms for about 10 minutes until they become soft and tender.
- Add Spring Onions and Garlic: Add the sliced spring onions and minced garlic to the pan and cook for a couple more minutes until fragrant and softened.
- Create Creamy Sauce: Reduce the heat to low and pour in the vegetable stock followed by the double cream. Stir well to combine and bring the mixture to a gentle simmer. Then add the grated Parmesan cheese and stir continuously until it melts smoothly into the sauce. Finish by stirring in the orange juice for a subtle citrus flavor.
- Combine Pasta and Sauce: Add the cooked pasta and asparagus into the pan with the sauce. Mix well to ensure the pasta is evenly coated. Season generously with salt and freshly ground black pepper, then turn off the heat.
- Garnish and Serve: Sprinkle the chopped coriander over the pasta before serving for a fresh and vibrant finishing touch.
Notes
- For a lighter version, substitute double cream with half-and-half or a plant-based cream alternative.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Adjust the orange juice quantity depending on your preferred citrus intensity.
- This recipe can be made vegetarian by ensuring the vegetable stock and Parmesan cheese are vegetarian-friendly.
- If asparagus is not in season, substitute with green beans or broccoli florets.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
