Asparagus and Mushroom Pasta

4.89 from 17 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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: asparagus mushroom pasta

Servings:

Author: Natasha Bull

Ingredients

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

Instructions

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.

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