One Dish Asparagus and Mushroom Pasta

Asparagus season is here and I am celebrating. For something so simple to prepare, this cheery green vegetable sure packs a punch of flavor. Another favorite of mine are easy one dish dinners. Both fresh and dry mushrooms add even more flavor and heartiness to this satisfying dish.

Who else loves easy dinners like this one? I'm all about keeping it simple because there's more to life than standing next to the stove:). With a few great ingredients, you can have dinner on the table in half an hour. 

Ingredients:

4 teaspoons oil, divided

1 lb asparagus

1 onion, minced

8 oz. fresh mushrooms, sliced

¼ cup dry porcini mushrooms, optional (rehydrated and minced)

2 garlic cloves, minced

8 oz uncooked pasta

3 cups chicken or vegetable broth

½ cup heavy cream

1-2 Tablespoon fresh parsley, minced

salt, ground black pepper, to taste

¼ cup Parmesan cheese, finely grated

fresh parsley, minced, to garnish

Instructions:

Prepare all the ingredients. Cut off the tough, fibrous bottom part of the apparatus and cut the rest of the asparagus into about 2 inch pieces. Chop the onion, slice the fresh mushrooms. Rehydrate the dry mushrooms by covering them with boiling water and letting them soak for about 10 minutes, drain the water and mince the mushrooms.

Heat 2 teaspoons of oil in a 12 inch nonstick skillet and add the asparagus. Season with salt and pepper and cook for about 2-4 minutes on high heat. Set the asparagus aside in a medium bowl.

In the same skillet, add the remaining 2 teaspoons of oil and add the onion, fresh mushrooms, dry mushrooms and minced garlic. Season with salt and pepper. Cook on medium heat for about 8 minutes, until tender and golden brown.

Add the dry pasta to the skillet and pour in the broth. Bring to a boil then reduce the heat to a simmer. Cook the pasta, covered, 10-12 minutes, until the pasta is cooked through.

Pour in the heavy cream and the Parmesan cheese, mixing to combine.
Turn off the heat and add the asparagus to the pasta.

Serve with fresh parsley and more Parmesan cheese. 

One Dish Asparagus and Mushroom Pasta

Olga Klyuchits

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Sides

Servings 4

Ingredients

  

• 4 teaspoons oil divided
• 1 lb asparagus
• 1 onion minced
• 8 oz. fresh mushrooms sliced
• ¼ cup dry porcini mushrooms optional (rehydrated and minced)
• 2 garlic cloves minced
• 8 oz uncooked pasta
• 3 cups chicken or vegetable broth
• ½ cup heavy cream
• 1-2 Tablespoon fresh parsley minced
• salt ground black pepper, to taste
• ¼ cup Parmesan cheese finely grated
• fresh parsley minced, to garnish

Instructions

 

• Prepare all the ingredients. Cut off the tough, fibrous bottom part of the apparatus and cut the rest of the asparagus into about 2 inch pieces. Chop the onion, slice the fresh mushrooms. Rehydrate the dry mushrooms by covering them with boiling water and letting them soak for about 10 minutes, drain the water and mince the mushrooms.
• Heat 2 teaspoons of oil in a 12 inch nonstick skillet and add the asparagus. Season with salt and pepper and cook for about 2-4 minutes on high heat. Set the asparagus aside in a medium bowl.
• In the same skillet, add the remaining 2 teaspoons of oil and add the onion, fresh mushrooms, dry mushrooms and minced garlic. Season with salt and pepper. Cook on medium heat for about 8 minutes, until tender and golden brown.
• Add the dry pasta to the skillet and pour in the broth. Bring to a boil then reduce the heat to a simmer. Cook the pasta, covered, 10-12 minutes, until the pasta is cooked through.
• Pour in the heavy cream and the Parmesan cheese, mixing to combine.
• Turn off the heat and add the asparagus to the pasta.
• Serve with fresh parsley and more Parmesan cheese.