Asparagus Spring Onion And Mushroom Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

MUSHROOM ASPARAGUS PASTA



Mushroom Asparagus Pasta image

Mushroom Asparagus Pasta is creamy, healthy and ready in a jiffy.

Provided by Bintu Hardy

Categories     Main

Time 20m

Number Of Ingredients 13

250 g (8.8 oz) pasta
150 g asparagus, (woody stems removed and roughly chopped)
1 tbsp olive oil
250 g (8.8oz) mushrooms, sliced
4 spring onions, (sliced)
1 tsp minced garlic
180 ml (0.75 cup) vegetable stock
180 ml (0.75 cup) double cream
100 g (1 cup) grated Parmesan cheese
4 tbsp orange juice (good quality orange juice)
Salt
Freshly ground black pepper
Handful of chopped coriander ((cilantro))

Steps:

  • Cook the pasta according to packet directions. About 4 mins before the pasta is done add in the asparagus. When the pasta is done, drain and set aside.
  • Heat the olive oil in a frying pan over medium heat and sauté the mushrooms for about 10 mins until soft.
  • Add in the spring onion and garlic and cook for a couple of mins
  • Reduce the heat to low, add the vegetable stock followed by the cream and mix until well combined, bring to a simmer before adding in the Parmesan cheese and mixing till melted. Stir in the orange juice.
  • Mix in the pasta and asparagus, season well and switch off the heat.
  • Top with the coriander before serving.

Nutrition Facts : ServingSize 4 servings, Calories 446 kcal, Carbohydrate 53 g, Protein 12 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 206 mg, Fiber 3 g, Sugar 4 g

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS



Spring Pasta with Mushrooms, Chiles and Spring Peas image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/4 cup fresh shelled English peas
12 ounces fettuccine pasta
6 tablespoons extra-virgin olive oil, plus extra for finishing
2 cloves garlic, sliced
1 shallot, finely diced
1 big pinch pepperoncini chile flakes
4 ounces maitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
1/4 cup white wine
2 tablespoons unsalted butter
1/2 Fresno chile, finely diced
1/2 cup finely grated Pecorino Romano (fine like dust)
6 fresh basil leaves, cut into chiffonade

Steps:

  • Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
  • Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
  • While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
  • When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

ASPARAGUS, SPRING ONION, AND MUSHROOM PASTA



ASPARAGUS, SPRING ONION, AND MUSHROOM PASTA image

Categories     Mushroom     Pasta

Yield 4 to 6 people

Number Of Ingredients 10

1 lb thin asparagus
3/4 lb mushrooms (morel, cremini, oyster, or a mixture)
2 tbsp extra-virgin olive oil
1/4 lb spring onions (or scallions or baby leeks), trimmed and sliced
1/4 cup dry white wine
1/2 cup vegetable broth
4 tbsp unsalted butter
sea salt and freshly ground pepper
8 ounces dry pappardelle or fettuccine
1 tbsp chopped chervil or flat-leaf parsley

Steps:

  • Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces. Heat oil in a 12-inch saute pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and saute 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.

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.

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

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

MUSHROOM AND ASPARAGUS PASTA



Mushroom and Asparagus Pasta image

Simple and yummy pasta

Provided by rose.moon

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
  • Cook pasta according to instructions on the pack.
  • Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
  • Heat the oil and cook the garlic and mushrooms for one minute, stirring.
  • Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
  • Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
  • Serve immediately with the remaining cheese sprinkled on top.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED ASPARAGUS, ONIONS AND MUSHROOMS



Roasted Asparagus, Onions and Mushrooms image

Make and share this Roasted Asparagus, Onions and Mushrooms recipe from Food.com.

Provided by lucyinthesky53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 medium red onion, sliced
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
garlic powder, to taste
shredded parmesan cheese, to taste

Steps:

  • Heat oven to 425°F.
  • Line a 10 x 15 inch rimmed baking sheet with foil.
  • Place vegetables in pan and sprinkle with olive oil and toss until covered evenly.
  • Sprinkle with salt, pepper and garlic powder.
  • Roast 10 minutes, stir, sprinkle with parmesan cheese and roast an additional 10 to 15 minutes until vegetables are slightly charred and tender.

More about "asparagus spring onion and mushroom pasta recipes"

GIADA'S EASY PASTA WITH MUSHROOMS AND ASPARAGUS
giadas-easy-pasta-with-mushrooms-and-asparagus image
Get the easy recipe for Food Network's Melissa d'Arabian's Garlic Oil Sauteed Pasta with Broccoli, a go-to meal for Meatless Monday supper. Giada's 5 …
From foodnetwork.com
Estimated Reading Time 1 min


CREAMY ASPARAGUS PASTA RECIPE | HEALTHY PASTA DINNER WITH
2017-06-11 Bring a large pot of water to a boil. Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente. Drain. In the meantime prepare the sauce. Heat olive oil in …
From diethood.com


ENJOY THIS REFRESHING SHRIMP AND ASPARAGUS PASTA RECIPE!
2022-06-08 Cook the shrimp and asparagus: While the pasta is cooking, start cooking the other ingredients. In a Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the onions and cook, stirring frequently, until it begins to soften, about 3 minutes. Add the shrimp, asparagus, and garlic.
From simplyrecipes.com


SPRING ASPARAGUS PASTA RECIPE - DELISH.COM
2016-04-08 Add stock and asparagus, then using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses,...
From delish.com


CARAMELIZED ONION AND MUSHROOM PASTA - CREATE MINDFULLY
2021-08-28 Instructions. Cook pasta according to directions. Heat olive oil in a pan at medium heat and add sliced onion. Add salt. Stir the onions every five minutes or so. Cooking will take about 35-40 minutes. Add the brown sugar or balsamic vinegar the last 5 minutes. Add sliced mushrooms and pepper. Cook until tender.
From createmindfully.com


MUSHROOM AND ASPARAGUS PASTA - EAT AT HOME
2022-03-22 Cook the pasta according to the package directions. While that boils, heat the olive oil in a large skillet and cook the onion and garlic until the onion is soft. Add the mushrooms and cook for about 3 minutes. Add the bell pepper, asparagus and tomatoes to the skillet and cook until the asparagus is tender crisp.
From eatathomecooks.com


PASTA PRIMAVERA (PASTA WITH SPRING VEGETABLES) RECIPE
2021-03-07 Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch favas, peas, asparagus, snap peas, and broccolini in boiling water for 1 minute each, transfer to ice bath to cool, then transfer to a paper towel–lined tray and pat dry. Remove and discard skin from each individual fava bean.
From seriouseats.com


GIADA DE LAURENTIIS' 25-MINUTE ASPARAGUS PASTA RECIPE HAS FANS …
2022-05-11 Much like the chef/TV host/cookbook author/mom's creamy Brussels Sprouts and Mushroom Pasta recipe, this Asparagus and Prosciutto Pasta with Smoked Mozzarella is light on prep time and ingredients required. (It takes just 25 minutes, start to finish, and calls for a mere six ingredients!) But that doesn't mean it's not heavy on flavor.
From eatingwell.com


10 BEST ASPARAGUS SPINACH MUSHROOM RECIPES | YUMMLY
2022-05-26 garlic, asparagus, portabella mushroom, baby spinach, sea salt and 1 more Jjamppong (Spicy Seafood Noodle Soup) KitchenAid zucchini, oil, sesame oil, vegetable oil, shrimp, mussels, noodles and 17 more
From yummly.com


15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
Turn Caprese salad into a warm meal with this recipe, which pairs the traditional ingredients with penne and asparagus. See our entire collection of Asparagus Recipes. Find recipes for all your favorite pasta dishes including lasagna, baked ziti, pasta salad, macaroni and …
From allrecipes.com


CREAMY PASTA WITH ASPARAGUS AND MUSHROOMS - THEKITTCHEN
2019-05-06 As this Creamy Pasta with Asparagus and Mushrooms sits, it does soak up the sauce. If you plan on saving some for later, save some of the pasta water. It is best to add about 1/4 cup of the pasta water and a tablespoon or two of mascarpone to a skillet, and once that is warm add the leftover pasta. This will reheat the pasta and prevent it from ...
From thekittchen.com


PASTA WITH ASPARAGUS AND MUSHROOMS RECIPE - FOOD
Directions Step 1 Place flour and 1 tablespoon salt in a food processor; pulse until combined. Beat egg yolks, whole egg, and 1 1/2 tablespoons oil in a …
From foodandwine.com


ASPARAGUS TAGLIATELLE | PASTA RECIPES | JAMIE OLIVER RECIPES
Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time. Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta. Stir in most of the Parmesan cheese and season with salt and pepper.
From jamieoliver.com


BAKED ASPARAGUS MUSHROOM PASTA - COOK NOURISH BLISS
2014-04-04 Add the onion, mushrooms, asparagus and garlic to a 9 by 13 inch baking dish. Drizzle with the olive oil and toss to combine. Bake for about 20 minutes, stirring once halfway through, until the veggies are tender. Remove from the oven and add the veggies to a large bowl. Set aside the baking dish for later. Maintain the oven temperature.
From cooknourishbliss.com


ASPARAGUS PASTA RECIPES - BBC GOOD FOOD
Asparagus, chilli & feta farfalle. 28 ratings. A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve.
From bbcgoodfood.com


HOW TO MAKE LEMONY ASPARAGUS PASTA - DELISH
2022-03-17 Reserve ½ cup pasta water, then drain. Set aside. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with pinch of …
From delish.com


ASPARAGUS, SPRING ONION, & MOREL MUSHROOM SAUTé RECIPE
Drain asparagus and onions on paper towels, then cut asparagus spears in half. 3. In a large frying pan over medium-low heat, melt butter. Add morels, asparagus, and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, 4 minutes longer.
From sunset.com


ASPARAGUS ONE POT PASTA - HOW TO MAKE ONE POT PASTA
2019-03-27 Place the asparagus, pasta, garlic, shallot, lemon juice and zest, water, stock, parsley, butter, salt and pepper in a large stock pot. Bring the mixture to a boil and cook for 10 to 12 minutes, stirring occasionally to make sure the pasta doesn’t stick to the bottom of the pot. Once the noodles have absorbed all of the water, remove the pot ...
From howsweeteats.com


SAUTéED SPRING ASPARAGUS AND MUSHROOMS | CANADIAN LIVING
2013-04-08 Method. In large skillet, heat oil over medium-high heat; cook garlic, stirring, until fragrant, about 1 minute. Add mushrooms; cook, stirring often, until light golden and almost no liquid remains, about 8 minutes. Add asparagus; cook, stirring often, until asparagus is tender-crisp and mushrooms are golden, about 8 minutes.
From canadianliving.com


20-MINUTE PASTA WITH ASPARAGUS, BELL PEPPER AND TOMATOES
2017-02-10 Heat 1 tablespoon of oil in a large skillet on medium-high. Add garlic, and bell pepper strips and cook for about 3 minutes until soft. Remove to a plate and set aside. Add the remaining tablespoon of oil to the pan, add tomatoes and cook for a couple of minutes. Stir in basil and cook for 30 seconds.
From healthiersteps.com


PENNE WITH ASPARAGUS, PEAS, MUSHROOMS AND CREAM RECIPE
Advertisement. Step 2. In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the shallots and cook over moderate heat until fragrant, about 1 minute. Add the shiitake, season ...
From foodandwine.com


CREAMY MUSHROOM ASPARAGUS PASTA RECIPE - MINIMALIST BAKER
2016-04-14 Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside.
From minimalistbaker.com


NIGEL SLATER’S RECIPE FOR LINGUINE WITH ASPARAGUS - THE GUARDIAN
2022-04-12 Bring a large, deep pan of salted water to the boil. Finely chop 2 tbsp of fresh mint leaves, grate 35g of pecorino or parmesan cheese, and …
From theguardian.com


PASTA WITH ASPARAGUS AND MUSHROOMS RECIPE | MYRECIPES
Reduce heat to low. Add 2 tablespoons parsley mixture; saute 2 minutes. Keep warm. Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2 minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid.
From myrecipes.com


ASPARAGUS, SPRING ONION, & MOREL MUSHROOM SAUTé RECIPE
Fill a large bowl with ice and cold water and set near the stove. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain asparagus and onions on paper towels, then cut asparagus spears in half. Step 3
From myrecipes.com


MUSHROOM & ASPARAGUS ONE-POT PASTA - THE PIONEER WOMAN
2015-09-03 Directions Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. Bring to a boil over high heat. Cook pasta, stirring constantly, for about 5 to 6 minutes and then add asparagus. Cook for another 3 to 4 …
From thepioneerwoman.com


SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
2013-04-12 Reserve 2 cups of the pasta water and drain the pasta. While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes). Add the asparagus and garlic, season with salt, and cook until the ...
From cookieandkate.com


GRATIN OF ASPARAGUS, SPRING ONIONS, AND MUSHROOMS RECIPE | EAT …
Save this Gratin of asparagus, spring onions, and mushrooms recipe and more from Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill to your ...
From eatyourbooks.com


PENNE PASTA WITH ASPARAGUS AND MUSHROOM - SUGARLOVESPICES
2016-04-04 Toss in onions and garlic, sauté for a bit then add mushrooms and asparagus. Salt and pepper to taste then add white wine and stir till wine dissipates. Add in the truffle oil, a quick toss and then take off heat. Place Penne into the boiling water that the asparagus was boiled in. Cook pasta as per instructions on package.
From sugarlovespices.com


RACHAEL'S SPRING PASTA WITH PEAS, ASPARAGUS, PROSCIUTTO AND ONIONS
Heat a large skillet over medium to medium-high heat. Add EVOO. To the hot oil, add the asparagus, onions, garlic, peas, salt and pepper and cook 2-3 minutes. Add wine, evaporate. Add stock and reduce heat to low. Salt water and cook pasta to 1 minute less than package directions. Reserve 1 cup starchy cooking water and drain pasta.
From rachaelrayshow.com


TAGLIATELLE WITH ASPARAGUS SAUCE - THERESCIPES.INFO
Tagliatelle Pasta With Asparagus and Gorgonzola Sauce trend www.food.com. While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium. Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 ...
From therecipes.info


MUSHROOM & ASPARAGUS FETTUCCINE RECIPE | EATINGWELL
Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling.
From eatingwell.com


20 SPRING PASTA RECIPES THAT WILL TRANSPORT YOU TO ITALY
2022-03-18 Arugula, olives, walnuts, and nutritional yeast give this pesto a complex richness. The resulting sauce is cheesy and fruity with just the tiniest touch of spice. In other words: pasta perfection. Hero Ingredient: Throughout spring and beyond, arugula is …
From camillestyles.com


ROASTED ASPARAGUS AND MUSHROOM PASTA - COOKING CHAT
2021-04-10 Roast the asparagus and mushrooms for 25 to 30 minutes. The vegetables should become browned and softened as shown below. Cook the pasta while the vegetables are roasting. Combine the pasta and vegetables: Drain the pasta when it is cooked to your liking. Toss immediately with the roasted asparagus and mushrooms, and the additional olive oil.
From cookingchatfood.com


OVEN-ROASTED ASPARAGUS & MUSHROOMS RECIPE | LAND O’LAKES
STEP 1. Heat oven to 425°F. STEP 2. Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice. STEP 3. Bake 15-20 minutes or until asparagus is tender and lightly browned. Read the Story Behind the Recipe.
From landolakes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


MUSHROOM ASPARAGUS PASTA | RECIPE - KOSHER.COM
Prepare pasta according to package instructions. Meanwhile, in your largest skillet, heat olive oil and sauté mushrooms until well browned. Season with a pinch of salt. Add garlic and asparagus and cook until asparagus is cooked through, about five minutes. Once pasta is done, reserve 1/4 cup pasta water and drain.
From kosher.com


SPRING FRITTATA WITH ASPARAGUS, MUSHROOMS, AND RED ONION RECIPE …
2013-04-12 Preheat the oven to 450 degrees. In a large, 12-inch ovenproof skillet with high sides, heat the olive oil and the butter over medium-high heat. Add the mushrooms and season with salt and pepper, to taste. Cook the mushrooms until all of their liquid has evaporated, about 8-10 minutes. Add the onion and garlic and cook until the onion is ...
From thedailymeal.com


Related Search