Creamy Mushroom Asparagus Pasta

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

Sauté the mushrooms in a pan with butter or oil until deeply browned. Remove.

Sauté the asparagus until tender crisp. Remove to plate with mushrooms.

Melt butter over medium-low heat. Then, add the heavy cream, parmesan, salt, and pepper. Stir to combine and gently simmer.

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

Top with extra parmesan. Serve and enjoy!

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