Creamy Asparagus and Mushroom Pasta
A delightful pasta dish combining earthy mushrooms and fresh asparagus enveloped in a luscious cream sauce.
Ingredients
Pasta and Base Ingredients
- 8 ounces fettuccine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup thinly sliced shallot
Vegetables and Seasonings
- 2 cups fresh asparagus, cut into 1 1/2-inch pieces
- 2 cups sliced fresh mushrooms
- 1 1/2 teaspoons minced garlic
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Creamy Sauce Ingredients
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook for 7 to 10 minutes until al dente.
- Drain the pasta, reserving some starchy pasta water for later.
Preparing the Vegetables
- In a large nonstick skillet, heat olive oil and butter over medium heat until melted.
- Add the asparagus and shallots, cooking for 2 to 3 minutes while stirring occasionally. Season with salt and pepper.
- Introduce the mushrooms to the skillet, cooking for another 2 minutes while stirring.
- Add minced garlic and Italian seasoning, cooking for an additional 30 seconds.
Making the Cream Sauce
- Pour in the heavy cream and increase heat slightly to bring to a gentle boil.
- Stir in grated Parmesan cheese until melted. Adjust thickness by adding reserved pasta water as needed.
- Combine cooked fettuccine with the sauce, stirring well to coat.
Serving
- Plate the pasta in wide, shallow bowls and garnish with extra grated Parmesan cheese or a sprinkle of cracked pepper.
- Serve with a fresh side salad or garlic bread for a complete meal.
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Notes
Ensure al dente pasta for the best texture. Reserve pasta water to adjust the sauce consistency. Feel free to customize with additional proteins or vegetables.