Asparagus Mushroom Pasta Sauce Moosewood Recipes

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PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE



Pasta with Asparagus and Creamy Mushroom Sauce image

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Provided by Karielyn Tillman

Number Of Ingredients 19

Ingredients
1 box Everyday Value organic spaghetti pasta
Ingredients (for the asparagus)
12 stalks organic asparagus (diced in to 1½ inch pieces)
2 teaspoons 100% pure avocado oil
2 cloves garlic (freshly crushed)
1-2 pinches Himalayan pink salt
1-2 pinches 365 Everyday Value organic ground pepper
Ingredients (for the sauce)
2 cups organic shitake mushrooms
2 cups organic baby portobello mushrooms
1 ½ cups Whole Foods Market organic raw cashews
2 cups water (purified / filtered)
4 cloves garlic (freshly crushed)
1 bulb organic shallot (diced)
1 tablespoon 100% pure avocado oil
1½ teaspoon 365 Everyday Value organic dried rosemary
1-1½ teaspoons Himalayan pink salt
½ teaspooon 365 Everyday Value organic ground black pepper

Steps:

  • Directions
  • Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
  • Prepare the pasta according to the package directions.
  • While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
  • While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
  • In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.

PASTA WITH MUSHROOMS, WALNUTS, ASPARAGUS AND APPLES



Pasta with Mushrooms, Walnuts, Asparagus and Apples image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound campanelle pasta (or other short pasta like cavatappi or farfalle)
1/4 cup chopped walnuts
1/4 cup extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound sliced mixed mushrooms
1 tablespoon all-purpose flour
1 Granny Smith apple, cut into matchsticks (leave the skin on)
1 cup low-sodium vegetable stock
1/2 cup white wine
1 cup sliced pencil-thin asparagus (1-inch pieces)
2 tablespoons minced fresh flat-leaf parsley
Nutritional yeast, for serving, optional

Steps:

  • Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain.
  • Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.
  • Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes.
  • Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired.

ASPARAGUS AND MUSHROOM PASTA



Asparagus and Mushroom Pasta image

A fast and delicious vegetarian pasta dish that is perfect for spring.

Provided by Natasha Bull

Categories     Main Course

Time 20m

Number Of Ingredients 9

4 ounces farfalle (or other) pasta
1/2 bunch asparagus (approx. 12 stalks) (ends trimmed)
2 tablespoons butter
1 tablespoon olive oil
7 ounces white mushrooms
2 cloves garlic (minced)
Juice of 1/2 lemon
Salt & pepper (to taste)
Freshly grated parmesan cheese (optional)

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta according to directions.
  • Grate parmesan. Set aside.
  • Meanwhile, in a skillet, melt butter and olive oil over medium heat.
  • Cut asparagus into roughly five equal sections (four cuts). Add asparagus to pan and cook for approximately five minutes.
  • While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.
  • Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese.

Nutrition Facts : Carbohydrate 51 g, Protein 13 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 111 mg, Fiber 5 g, Sugar 6 g, Calories 423 kcal, ServingSize 1 serving

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BAKED ASPARAGUS AND MUSHROOM PASTA



Baked Asparagus and Mushroom Pasta image

Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.

Provided by Bibi

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 15

½ (16 ounce) package gemelli pasta
2 tablespoons herb-infused extra-virgin olive oil
½ medium onion, chopped
1 pound fresh asparagus, cut into 1-inch pieces
1 (8 ounce) package sliced mushrooms
2 cups cherry tomatoes, halved
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 1% milk
⅔ cup grated Parmigiano-Reggiano cheese, divided
¼ cup shredded provolone cheese
⅓ cup Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  • Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
  • Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
  • Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
  • Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
  • Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
  • Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.1 g, Cholesterol 21.3 mg, Fat 13.3 g, Fiber 4.3 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 311 mg, Sugar 4 g

ASPARAGUS MUSHROOM PASTA SAUCE (MOOSEWOOD)



Asparagus Mushroom Pasta Sauce (Moosewood) image

We're yet to try this but it looks yum, so I'm sharing it here to remind myself to make it & to make changing the measurements easier. Serve with some parmesan or minced dill scattered over the top. This recipe, the following description and note come courtesy of Moosewood Cookbook. Although designed for pasta, this sauce is also good in crepes or on rice or baked fish. If you have some left over, try filling an omelette with it. Note: The alcohol in the wine will evaporate during cooking.

Provided by Rhiannon and Matt

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh asparagus, thin as possible, trimmed & cut into 2 inch pieces
2 tablespoons butter (or margarine)
1 1/2 cups onions, minced
1 teaspoon salt
1 lb mushroom, sliced
1/2 teaspoon tarragon
black pepper, to taste
1 1/2 cups dry white wine
1 cup water
1 -2 tablespoon flour (depending on how thick you'd like it)
6 -8 garlic cloves, minced
1 lb pasta

Steps:

  • Steam the asparagus until just tender, transfer to a colander & rinse under cold running water then set aside to drain well.
  • Melt the butter in a large skillet. Add onion & salt and saute for about 5 minutes.
  • Add mushrooms, tarragon and pepper, cover and cook over medium heat for 15 mins, stirring occasionally .
  • Add wine and water. Turn up heat until liquid comes to boil, then sprinkle in the flour, whisking constantly until it completely dissolves.
  • Lower heat, cover, and simmer for about 10 mins, stirring frequently.
  • Add garlic, cook about 5 mins more.
  • Stir the asparagus into the sauce at the last minute when your pasta is done.

Nutrition Facts : Calories 430.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 430.3, Carbohydrate 71.3, Fiber 6.2, Sugar 7, Protein 15.6

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

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