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This simple asparagus and mushroom pasta recipe is a light and flavorful meatless dish that comes together quickly and tastes like spring! It’s made with very few ingredients.

Try my Easy Roasted Asparagus or Easy Asparagus Soup next.

a bowl of mushroom and asparagus pasta

Why you’ll love it

Asparagus season is my favorite, and this easy asparagus pasta with mushrooms is the best way to welcome in spring. It packs in a ton of flavor while being on the lighter side. The burst of lemon juice really makes this pasta special. The buttery sauce is so elegant!

One lovely reader says that she couldn’t believe how great this asparagus mushroom pasta tasted with so little effort! It uses everyday ingredients, and the mushrooms become infused all that garlicky, lemony goodness. It’s the perfect 30-minute spring pasta.

What you’ll need

  • Pasta – I chose bowtie, but you can use another shape
  • Asparagus – the star of the show! I have lots of tips throughout the post for choosing it.
  • Butter and olive oil – for sautéing and making the base of the sauce
  • Mushrooms – I chose white mushrooms aka button mushrooms
  • Garlic – for more savory flavor
  • Lemon juice – it adds acidity and freshness
  • Parmesan – totally optional but highly recommended

Pro tip

When you’re at the grocery store or farmers’ market choosing a bunch of asparagus, look for a bright, vibrant shade of green. The stalks should be thicker rather than thinner and not have any cracks. In fresh, healthy asparagus, you’ll want to have tips that are nicely compact and tight!

ingredients for asparagus and mushroom pasta in prep bowls

Helpful tips

  • I find it easiest to trim asparagus by leaving the elastic band on the bunch and cutting off the dry, woody ends all in one go with a sharp knife.
  • You could also just snap off the ends, but that does take longer and could also discard more than necessary.

How to make asparagus mushroom pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cooking asparagus and mushrooms in a skillet

Boil the pasta until al dente. Meanwhile, melt the butter and olive oil in a skillet. Cut the asparagus into bite-sized pieces, and add to the pan. Cook for a few minutes until tender-crisp. Add the mushrooms, and cook until softened.

adding pasta to a skillet with mushrooms and asparagus and tossing

Stir in the garlic, lemon juice, and salt and pepper. Cook for a few minutes. Drain the pasta, reserving a little pasta water for the sauce if desired. Toss the pasta with the sauce. Serve, and top with parmesan if using.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • This is the skillet I use to make this vegetarian pasta.
  • A garlic press makes it super quick to mince garlic without even peeling the cloves.
  • If you’re topping with fresh parm, grate it with a Microplane zester.

Substitutions and variations

  • If you don’t have any white mushrooms, cremini/baby bellas or whatever variety you’ve got on hand will be just fine.
  • Toss in a handful of fresh spinach towards the end for some extra greens.
  • Other reader suggestions include adding in cooked chicken and topping with grated lemon zest.

What to serve with mushroom asparagus pasta

  • Pair with a slice of fresh crusty bread like a French baguette with olive oil and balsamic vinegar for dipping. A glass of white wine would also be great if that’s your thing!
  • If you’re craving a salad, try my Super Simple Parmesan Arugula Salad or spring mix with my Creamy Balsamic Dressing.

Leftovers and storage

  • Store leftovers in the fridge for a few days in the fridge in an airtight container.
  • If you’re anticipating having a lot left over, I would suggest storing the sauce separately and boiling up fresh pasta when you’re ready to eat.
  • I don’t recommend freezing this one.
a skillet with asparagus mushroom pasta

If you made this healthy asparagus and mushroom pasta recipe, please leave a star rating and review below! You can also tag me on Instagram if you made it or any S&L recipe.

a bowl of mushroom and asparagus pasta
4.92 from 23 votes

Asparagus and Mushroom Pasta

This simple asparagus and mushroom pasta recipe is a light and flavorful meatless dish that comes together quickly and tastes like spring! It's made with very few ingredients.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 8 ounces uncooked bowtie pasta
  • 1/2 pound asparagus ends trimmed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms
  • 2 cloves garlic minced
  • Juice of 1/2 lemon approx. 2 tablespoons
  • Salt & pepper to taste
  • Freshly grated parmesan cheese optional but recommended, to taste


  • Bring a large pot of salted water to a boil and cook the pasta al dente according to package directions.
  • Meanwhile, in a skillet, melt the butter and olive oil over medium heat.
  • Cut the asparagus into roughly 1.5" pieces. Add the asparagus to the pan and cook for 3-5 minutes (depending on thickness of asparagus).
  • Add the mushrooms to the skillet and cook for a few minutes, until the mushrooms are softened.
  • Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Prior to draining the pasta, you can add a few tablespoons of the hot pasta water to the skillet if desired. Add the drained pasta to the skillet and toss until combined. Serve immediately with freshly grated parmesan cheese.


Calories: 318kcal, Carbohydrates: 47g, Protein: 11g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 53mg, Potassium: 433mg, Fiber: 4g, Sugar: 4g, Vitamin A: 604IU, Vitamin C: 6mg, Calcium: 32mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on March 18, 2016. It’s been tweaked to be even easier, tastier, and has new photos!

Hi! I’m Natasha.

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4.92 from 23 votes (2 ratings without comment)

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  1. Paul from Long Island says:

    5 stars
    I made this mostly as directed, except I just cooked the asparagus with the (fresh) pasta, then added them both to the skillet. The asparagus stayed crisp and tasted great with the lemon juice. Finally, an asparagus and mushroom recipe without cream!

    1. Natasha says:

      Awesome!! So glad you liked it, Paul! 🙂

  2. Cammy says:

    5 stars
    I decided to try this recipe after looking for a simple, vegetarian weeknight meal. I love that this has few ingredients but packs SO much flavor. The lemon juice really makes it. Will definitely be cooking this again!

    1. Natasha says:

      Yay!! So happy to hear that, Cammy. Thanks for letting me know!

  3. Catharina Sandu says:

    5 stars
    Can this be put together and then baked in the oven?

    1. Natasha says:

      Hi! I’m not sure about that. Is there a reason you’d want to try that? I think the sauce may dry out.

  4. Peggy says:

    5 stars
    Looking for a light fresh dish with these ingredients, this was it. Very good, in fact I ate both servings for dinner!

    1. Natasha says:

      That’s awesome!! I am so glad you liked it!!

  5. Diana Keith says:

    5 stars
    I added the zest of a lemon and a package of fresh baby spinach for some extra color. I brought it to my in-law’s Christmas dinner and everyone loved it!

    1. Natasha says:

      That’s awesome!! Merry Christmas!

  6. Rebekah says:

    Tasty! Any idea how many calories are in a serving??

    1. Natasha says:

      Hi! Calories will vary depending on the ingredients you use. Plugging the exact weights/measurements of the actual ingredients you use into one of the free calculators out there should give you a good idea of the calories. 

  7. Lacey says:

    5 stars
    Hello from New Brunswick! I came across this recipe after Googling “recipes with asparagus and mushrooms” (cleaning out the fridge, lol) and this delivered so much more than I hoped for! The lemon juice really makes this recipe, I think: the mushrooms just seem to soak it all up and become lemony, garlicky bites of heaven. My fave pasta dishes are simple but flavourful and this fits the bill! I’ll definitely be checking your blog for more yummy meals.

    1. Natasha says:

      Hi Lacey! Haha I am so glad you found me! 🙂

  8. Maryanneh says:

    5 stars
    This was very tastey and so easy to toss together. I added some cooked chicken and added the cooked pasta to the pan and a little pasta water to thin it out. It turned out great and hubby liked it too.

    1. Natasha says:

      That’s great! So happy you liked it! 🙂

  9. Dianne says:

    5 stars
    Thanks for a quick, easy, and delicious entree! I made it vegan using Miyoko’s Vegan Butter and a cashew and nutritional yeast substitute for the cheese. We loved it!

    1. Natasha says:

      So happy to hear that! Thanks for letting me know, Dianne!

  10. Sarah says:

    I’m going to try this tonight but will add sliced grilled chicken breasts for some extra protein for my hubby, sounds delicious!

    1. Natasha says:

      Hope you love it, Sarah!