Mushroom And Asparagus Pasta Recipes

BAKED ASPARAGUS AND MUSHROOM PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
• Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
• Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
• Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
• Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
• Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
• Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

MUSHROOM ASPARAGUS PASTA

Steps:

• Cook the pasta according to packet directions. About 4 mins before the pasta is done add in the asparagus. When the pasta is done, drain and set aside.
• Heat the olive oil in a frying pan over medium heat and sauté the mushrooms for about 10 mins until soft.
• Add in the spring onion and garlic and cook for a couple of mins
• Reduce the heat to low, add the vegetable stock followed by the cream and mix until well combined, bring to a simmer before adding in the Parmesan cheese and mixing till melted. Stir in the orange juice.
• Mix in the pasta and asparagus, season well and switch off the heat.
• Top with the coriander before serving.

CREAMY MUSHROOM AND ASPARAGUS PASTA

Steps:

• Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
• Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.).
• At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
• Lower heat on the skillet to low and add 2 Tbsp olive oil and 4 cloves minced garlic. Sauté for 2-3 minutes, then remove from heat and set aside.
• To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
• Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
• Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

PASTA WITH MUSHROOMS, WALNUTS, ASPARAGUS AND APPLES

Steps:

• Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain.
• Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.
• Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes.
• Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired.

PENNE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In a large pot, prepare pasta according to package directions until al dente.
• Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
• Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
• Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS

Steps:

• Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
• Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
• Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS

Steps:

• 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
• 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
• 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
• 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
• 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
• 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
• 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
• Your Nightly Specials
• Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
• Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
• Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
• Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
• Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
• Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

MUSHROOM AND ASPARAGUS PASTA

Steps:

• Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
• Cook pasta according to instructions on the pack.
• Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
• Heat the oil and cook the garlic and mushrooms for one minute, stirring.
• Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
• Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
• Serve immediately with the remaining cheese sprinkled on top.