Creamy Mushroom and Asparagus Pasta

Deeply browned mushrooms paired with crisp, fresh asparagus tossed with rotini pasta and an easy light cream sauce.

Cut the asparagus into bite-sized pieces about 1-inch long.

Slice the mushrooms in half and then into slices.

Bring a pot of water to a boil and cook the rotini according to the directions.

Meanwhile, sauté the asparagus and mushroom in a pan with butter or oil.

Remove the sautéed vegetables and set them aside.

In the same pan, melt the butter over medium-low heat. Then, add the heavy cream, parmesan, salt, and pepper. Stir to combine. 

Add the cooked pasta and sautéed vegetables to the pan with the cream sauce.

Top with freshly grated parmesan. Serve and enjoy!

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