Some recipes are born from the simplest of moments—those quiet evenings when you open the fridge, peek inside, and find a little inspiration waiting. That’s exactly how this Asparagus and Mushroom Pasta came to life in our kitchen one spring evening back in 2017.
It had been one of those long days — the kind where the kids were bouncing off the walls and Matt was stuck late at work. My grandmother had come by earlier that afternoon, arms full of freshly picked asparagus from the local market. We sat at the kitchen table with cups of tea, catching up as the little ones played nearby.
Later that evening, as the sun dipped behind the trees and the house finally grew quiet, I found myself craving something simple yet comforting. With a quick glance through the fridge—plump mushrooms, those beautiful stalks of asparagus, a bit of Parmesan, and a box of pasta in the pantry—the idea came together. My grandmother smiled as I started cooking, sharing stories from her younger days in Italy, when simple meals like this were the heart of the table.
Since then, this recipe has become a staple in our home — one we turn to again and again during those early days of spring when asparagus is at its sweetest. The kids love helping snap the asparagus, and I love how this dish brings us all to the table with its light, earthy flavors and creamy sauce.
I’m so excited to share this one with you today. I hope it brings as much joy to your kitchen as it does to ours!
If you love veggie-packed pasta, you’ll also enjoy this Broccoli Pasta Recipe — another quick favorite in our rotation!
Table of Contents
Why You’ll Love This Recipe
This Asparagus and Mushroom Pasta is everything I love in a meal — simple, elegant, and packed with flavor. It’s the perfect dish for those nights when you want something a little lighter but still satisfying. The tender asparagus, earthy mushrooms, and creamy sauce all come together beautifully with the pasta — it tastes like something you’d order at a charming little café, but it’s so easy to make at home.
It’s also wonderfully versatile — perfect for a cozy date night in (with a glass of white wine — or even alongside this Marry Me Pasta for a pasta night feast!) — or a quick weeknight dinner with the family. And if you’re lucky enough to have little hands helping in the kitchen, snapping the asparagus is always a fun job for the kids.
What You’ll Need
You only need a handful of fresh, simple ingredients to bring this pasta to life:
- Pasta — I love using fettuccine or linguine for this dish, but any pasta you have on hand will work beautifully.
- Asparagus — Fresh, tender asparagus is the star here. (New to trimming it? Here’s a quick guide on how to prep asparagus!)
- Mushrooms — I usually reach for cremini or button mushrooms, but any variety will add lovely flavor. If you need tips, check out how to clean and prepare mushrooms.
- Garlic — A few cloves for that rich, fragrant base.
- Olive oil & butter — The perfect combo for sautéing.
- Heavy cream — To create that silky, luscious sauce.
- Parmesan cheese — Because a pasta dish just isn’t complete without a little sprinkle of Parmesan!
- Salt & pepper — Just to season everything perfectly.
How to Make It
- Cook the pasta according to package directions, then drain and set aside.
- While the pasta cooks, sauté the mushrooms in a little olive oil and butter until they’re golden and fragrant.
- Add the asparagus and garlic, cooking just until the asparagus is bright green and tender-crisp.
- Stir in the cream and Parmesan, letting it all bubble gently into a creamy sauce.
- Toss the cooked pasta with the sauce until everything is beautifully coated.
- Taste, season with salt and pepper as needed, and serve with a little extra Parmesan on top.
And just like that — dinner is served. It’s light, creamy, and full of fresh spring flavors — a little bowl of happiness!
Tips & Variations
- Make it heartier — Add grilled chicken, shrimp, or even crispy pancetta if you’d like a little extra protein.
- Go dairy-free — Swap the cream for coconut milk and skip the Parmesan, or use your favorite dairy-free alternatives — it’s still creamy and delicious!
- Try different mushrooms — Shiitake, oyster, or wild mushrooms add even more depth of flavor — use whatever looks best at your market.
- Add a splash of lemon — A squeeze of fresh lemon juice at the end brightens everything up beautifully.
- Play with herbs — Fresh thyme or basil are wonderful additions — they bring such a lovely aroma to the dish.
- Want a sauce variation? Try this Tomato Gravy Recipe for a fun twist — it’s delicious with sautéed mushrooms and pasta!
Storage Suggestions
If you happen to have leftovers (which rarely happens in our house!), simply store them in an airtight container in the fridge for up to 3 days.
To reheat, I like to add a splash of cream or a drizzle of olive oil to bring the sauce back to life, then gently warm it on the stovetop or in the microwave. It makes a perfect little lunch the next day!
FAQ’s
Which mushroom goes with pasta?
Oh, so many! I love using cremini (baby bella) mushrooms because they’re easy to find and add a wonderful earthy flavor. But honestly — shiitake, oyster, or even wild mushrooms from the farmers’ market are all delicious in pasta. Use what you love or what’s in season — that’s part of the joy of cooking!
Can you put asparagus in a pasta dish?
Absolutely! Asparagus adds such a beautiful pop of color and freshness to pasta dishes. It’s one of my favorite spring veggies to pair with creamy sauces or light olive oil-based pastas. The tender-crisp texture of just-cooked asparagus works so well with the softness of the noodles — it’s a match made in heaven.
What cheese goes with mushroom pasta?
Parmesan is my go-to — it brings a salty, nutty flavor that melts right into the sauce and complements the mushrooms perfectly. But you can also try Pecorino Romano for a sharper bite, or even a little Gruyère if you want it extra creamy and rich. A sprinkle of good cheese really brings the whole dish together!
How do you cut asparagus for pasta?
Super simple! First, snap off the woody ends — they’ll naturally break at just the right spot if you bend the stalk gently. Then, for pasta, I like to cut the asparagus into 1- to 2-inch pieces, on the diagonal if I’m feeling fancy! This size makes them easy to eat with your fork and helps them cook quickly while keeping that tender-crisp bite.
Asparagus and Mushroom Pasta
Ingredients
- ¾ pound (340 g) asparagus, woody ends trimmed
- Kosher salt
- 10 ounces (283 g) mixed wild mushrooms
- 8 ounces (225 g) cremini or white button mushrooms
- 3 tablespoons (45 ml) extra-virgin olive oil
- 8 ounces (225 g) fettuccine pasta, fresh or dried, or your preferred pasta shape
- 1 shallot or red onion, thinly sliced
- 2 garlic cloves, finely chopped or grated
- 4 tablespoons (60 g) unsalted butter
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- ½ cup Freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Set up a bowl of ice water near the stovetop.
- Take 2 asparagus stalks and shave them into thin ribbons with a swivel vegetable peeler, then set aside. Slice the remaining stalks into diagonal pieces about 2 inches long.
- Drop the sliced asparagus into the boiling water and cook 3 minutes. Scoop them out with a slotted spoon into the bowl of ice water.
- Gently wipe the wild mushrooms with a cloth if they have debris clinging to them. Trim the stem ends and break or slice the mushrooms into large bite-size pieces. Slice the button mushrooms into quarters.
- Set a large (12-inch) skillet over medium-high heat and add the oil. Put the mushrooms in the pan in one layer. Cook for 5 minutes without stirring, until they begin to brown. Add a large pinch of salt and stir the mushrooms. Cook for another 5 minutes or so, until they’ve given up their liquid and softened.
- Cook the pasta until al dente, reserving ½ cup of the water before draining.
- Add the shallot, garlic and butter to the mushrooms and stir. Cook 1 or 2 minutes, until the garlic is fragrant and the butter is melted. Stir in a little pasta water to loosen the sauce.
- Drain the cooked asparagus and add to the skillet. Lower the heat. Add the drained pasta, thyme and parsley and toss with tongs (add more pasta water if needed). Add the reserved (raw) shaved asparagus and Parmesan, toss gently and serve.
