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black skillet containing mushroom asparagus pasta in a sauce

Mushroom Asparagus Pasta

Mushroom Asparagus Pasta is creamy, healthy and ready in a jiffy.
Course Main
Cuisine Western
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 446kcal


  • 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)


  • 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.


To make this recipe gluten-free, use a gluten-free pasta.


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