Mushroom Asparagus Pasta
Mushroom Asparagus Pasta is creamy, healthy and ready in a jiffy.
Servings 4
Calories 446kcal
Ingredients
- 8.8 ounces (250g) pasta
- ⅓ pound (150g) asparagus, woody stems removed and roughly chopped
- 1 tablespoons olive oil
- 8.8 ounces (250g) mushrooms, sliced
- 4 spring onions sliced
- 1 teaspoons minced garlic
- ¾ cup (180ml) vegetable stock
- ¾ cup (180ml) double cream
- 1 cup (100g) grated Parmesan cheese
- 4 tablespoons orange juice (good quality orange juice)
- Salt
- Freshly ground black pepper
- Handful of chopped coriander (cilantro)
Instructions
- Cook the pasta according to packet directions. About 4 minutes 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 minutess until soft.
- Add in the spring onion and garlic and cook for a couple of minutes.
- 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.
Notes
-
- Use fresh asparagus and mushrooms for the best flavor. This is also great for using leftover mushrooms and leftover asparagus.
- Make sure to remove the woody ends of the asparagus.
- Feel free to use a mixture of your favorite mushrooms.
- Wipe the mushrooms clean before slicing.
- When sautéing mushrooms, avoid overcrowding the pan. Cook them in batches if necessary to allow proper browning. This enhances their flavor.
- Consider adding a splash of white wine to deglaze the pan after sautéing the mushrooms. This can add depth to the flavor.
- If you want a bit more liquid sauce, add in a little pasta water when cooking.
- Cook the pasta al dente (firm to the bite) to maintain a good texture. It will continue to cook a bit when combined with the sauce.
- To prevent the cream from curdling, make sure to bring it to a simmer over low heat before adding Parmesan cheese. This helps in achieving a smooth and creamy consistency.
- Storage - keep leftovers in an airtight container inside the fridge for 3 days.
Nutrition
Serving: 4servings | Calories: 446kcal | Carbohydrates: 53g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 206mg | Potassium: 480mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 6.2mg | Calcium: 60mg | Iron: 2.1mg