Creamy Mushroom and Asparagus Pasta
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Deeply browned mushrooms paired with crisp, fresh asparagus tossed with rotini pasta and an easy light cream sauce.
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Cut the asparagus into bite-sized pieces about 1-inch long.
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Slice the mushrooms in half and then into slices.
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Bring a pot of water to a boil and cook the rotini according to the directions.
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Meanwhile, sauté the asparagus and mushroom in a pan with butter or oil.
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Remove the sautéed vegetables and set them aside.
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In the same pan, melt the butter over medium-low heat. Then, add the heavy cream, parmesan, salt, and pepper. Stir to combine.
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Add the cooked pasta and sautéed vegetables to the pan with the cream sauce.
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Top with freshly grated parmesan. Serve and enjoy!
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