Creamy Mushroom & Asparagus Penne

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Creamy Mushroom & Asparagus Penne

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 12 oz (340 g) penne pasta
  • 8 oz (225 g) mushrooms, sliced
  • 1½ cups asparagus, cut into 1-inch pieces
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup reserved pasta water
  • ½ tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ tsp salt, or to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Instructions

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup pasta water, then drain.
  2. Cook the asparagus:
    Heat olive oil in a large skillet over medium-high heat. Add asparagus and sauté for 3–4 minutes, until bright green and slightly tender. Remove and set aside.
  3. Brown the mushrooms:
    Add butter to the same skillet. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until golden brown.
  4. Add garlic:
    Stir in minced garlic and cook for about 30 seconds, just until fragrant.
  5. Make the creamy sauce:
    Reduce heat to medium-low. Pour in the heavy cream and add Italian seasoning, black pepper, and salt. Simmer gently for 2–3 minutes.
  6. Add Parmesan:
    Stir in Parmesan cheese until melted and the sauce becomes smooth and creamy.
  7. Combine:
    Add cooked penne and asparagus to the skillet. Toss everything together. Add reserved pasta water a little at a time until the sauce reaches your preferred consistency.
  8. Finish:
    Cook for another 1–2 minutes, allowing the pasta to absorb the sauce. Sprinkle with fresh parsley and extra Parmesan.

Serving

Serve immediately while hot. Finish with freshly cracked black pepper, Parmesan, and a little chopped parsley.

Tip: Don’t overcook the asparagus—it should remain bright green with a slight bite. For extra flavor, let the mushrooms brown well before adding the cream.