Creamy Mushroom Asparagus Pasta
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Deeply browned mushrooms paired with crisp, fresh asparagus tossed with rotini pasta and an easy 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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Sauté the mushrooms in a pan with butter or oil until deeply browned. Remove.
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Sauté the asparagus until tender crisp. Remove to plate with mushrooms.
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Melt butter over medium-low heat. Then, add the heavy cream, parmesan, salt, and pepper. Stir to combine and gently simmer.
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Add the cooked pasta and sautéed vegetables to the pan with the cream sauce.
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Top with extra parmesan. Serve and enjoy!
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Hello! I'm Alicia, the recipe developer and writer behind This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!
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