Asparagus and Mushrooms with Pasta
Lemon and Parmesan cheese are the perfect combination to flavor your pasta. Combined with sauteed mushrooms, asparagus, and a few sun-dried tomatoes.
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how to make the most of what you already have
How do you clean your fridge and pantry? Do you clean them once a week, once a month, or whenever you have time? Honestly, with my busy schedule, I try to fit it in at least once a month. The first place you should be looking is your crisper. This is where you store your produce and most of the time they don’t really last for a long time. Sometimes, when my veggies are a bit bruced, I try to taper them off and it usually good and I’m still able to use them. For the spices, we buy them in a small or large bottle and it keeps forever (a year or 2). If you’re craving for Mexican flavor, you can use chili, oregano, cumin, and paprika. If you’re looking to make something Asian, usually you’ll use soy sauce, oyster sauce, garlic, ginger, and sesame oil. These are just some ideas if you already have the spices on hand and don’t feel like going to the store. You can roast your veggies, stir-fry, or in this recipe I used pasta and the veggies I have in my fridge. A little creativeness goes a long way!
ingredients
- FAT – olive oil and butter
- BABY BELLA MUSHROOMS – cleaned and sliced
- FRESH GARLIC – for sauteing
- DRIED HERBS AND SPICES – thyme, salt, red chili pepper flakes, and garlic powder
- FRESH ASPARAGUS – nice crunch for your pasta
- ACID – lemon juice and lemon zest
- PARMESAN CHEESE – adds creaminess to the pasta
- PASTA – pasta of your choice
- CHICKEN STOCK – or vegetable stock will work
- SUNDRIED TOMATOES – add savory flavor to the pasts
step by step
- Combine olive oil and butter in a stockpot. Let the butter melts.
- Add the mushrooms and sauteed until browned
- Add the minced garlic, continue stauteing
- Add the dried herbs and spices
- Add the asparagus, cover and let steam until the sparagus is tender
- Add the lemon juice, lemon zest, and Parmesan cheese, continue stirring until combined
- Add the cooked pasta and chicken stock
- Add the sundried tomatoes, cover, simmer for a minute
what do you serve the pasta with?
- Mixed greens with your favorite dressing
- Garlic bread
- Or just eat by itself
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Asparagus and Mushrooms with Pasta
Equipment
- Stockpot
- Mixing bowls
- Spatula
Ingredients
- 3 tablespoons olive oil
- 3 tabelspoons unsalted butter
- 6-8 whole baby Bella mushrooms, trimmed, cleaned, sliced
- 3 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 1 bunch of asparagus, trimmed, cleaned, sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup Parmesan cheese
- 16 oz. cooked pasta
- 1/2 cup chicken stock
- 1/2 cup diced sun-sundried tomatoes
Instructions
- Heat a stockpot with oil. Add the butter, stir until melted.
- Add the mushrooms, saute until tender. Add minced garlic, garlic powder, thyme, and salt. Stir to combine. Add the asparagus continue stirring, lower the heat, cover to steam the asparagus until tender.
- Add lemon juice, lemon zest, Parmesan cheese, and pasta. Stir to combine, then add the chicken stock and sun-dried tomatoes, cover, simmer for 2 minutes. Sprinkle Parmesan before serving.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.