MUSHROOM ASPARAGUS PASTA
Mushroom Asparagus Pasta is creamy, healthy and ready in a jiffy.
Provided by Bintu Hardy
Categories Main
Time 20m
Number Of Ingredients 13
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
CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)
Creamy mushroom and asparagus pasta that's entirely gluten-free and requires just 30 minutes to prepare! A hearty, quick, and flavorful plant-based meal.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. 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. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
- At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
- Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
- To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
- Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
- Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
- Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
- Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.
Nutrition Facts : ServingSize 1 serving, Calories 549 kcal, Carbohydrate 64 g, Protein 14.6 g, Fat 26.3 g, SaturatedFat 6.7 g, Sodium 390 mg, Fiber 8.8 g, Sugar 3.2 g
PASTA WITH MUSHROOMS, WALNUTS, ASPARAGUS AND APPLES
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
WHOLE-GRAIN PASTA WITH MUSHROOMS, ASPARAGUS AND FAVAS
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products. I used Barilla penne for this springtime mix.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water while you shell the favas. Fill a bowl with cold water. When the water comes to a boil, salt generously and add the asparagus. Blanch thin stalks for 3 minutes, thicker ones for 4 to 5. Transfer to the cold water, drain and cut into 1-inch pieces. Set aside.
- Bring the water back to a boil and add the favas. Boil 3 to 5 minutes, depending on the size of the beans. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the shallot. Cook, stirring, until translucent, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add salt and pepper to taste. Continue to cook, stirring, until the mushrooms are tender, fragrant and juicy, another 2 to 3 minutes. Stir in the asparagus and favas and remove from the heat but keep warm.
- Bring the water in the pot back to a boil and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, use a ladle to transfer 1/2 cup of the pasta cooking water to the pan with the vegetables and another 1/2 cup to a bowl, in case you want more to moisten the mixture. Drain the pasta and toss at once with the vegetables and basil. Add more of the cooking water if desired. Serve hot, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 7 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 811 milligrams, Sugar 18 grams
PENNE WITH ASPARAGUS AND MUSHROOMS
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.
Provided by Gatorbek
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, prepare pasta according to package directions until al dente.
- Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
- Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
- Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.
Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7
CREAMY MUSHROOM AND ASPARAGUS PASTA
Make and share this Creamy Mushroom and Asparagus Pasta recipe from Food.com.
Provided by Stephen M.
Categories European
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, 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. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.).
- At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
- Lower heat on the skillet to low and add 2 Tbsp olive oil and 4 cloves minced garlic. Sauté for 2-3 minutes, then remove from heat and set aside.
- To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
- Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
- Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
- Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
- Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.
Nutrition Facts : Calories 432.7, Fat 7.2, SaturatedFat 1, Sodium 21.9, Carbohydrate 85.1, Fiber 13.9, Sugar 2.1, Protein 12.1
ASPARAGUS PASTA PRIMAVERA
There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally., Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. , Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 334 calories, Fat 17g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
FETTUCCINE WITH ASPARAGUS AND MUSHROOMS
Enjoy this delicious pasta and vegetables side dish that's ready in merely 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 7
Number Of Ingredients 15
Steps:
- Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
- Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg
MUSHROOM AND ASPARAGUS PASTA
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.
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
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.
PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE
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
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.
ASPARAGUS AND MUSHROOM SALAD
I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
- Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams
BAKED ASPARAGUS AND MUSHROOM PASTA
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
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 WITH MUSHROOMS
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
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
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