Mushroom Asparagus Pasta

If you're looking for a new pasta night dish or a meatless Monday recipe, this creamy mushroom asparagus pasta is just what you've been looking for. It's easy to make and easy to love—an incredible springtime or Lent recipe.

Image of Creamy Shells with Asparagus and Mushrooms
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  • Category Title Pasta

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • Bring a pot of salted water to a boil.
  • Trim ends of asparagus. Peel the stems gently until you reach the first buds. Wash them gently. Cut each asparagus stalk in half to separate the tips from the stem.
  • Place the asparagus stems in the salted boiling water. After 3 minutes, add the tips and boil together for another 3 minutes.
  • In a large saucepan over medium heat, heat the oil with the garlic. As soon as the garlic becomes golden, about 3 minutes, add the mushrooms. Raise the heat to high and sauté for about 7 minutes until browned. Lower the flame, then season with salt and pepper to taste.
  • Once cooked, remove the asparagus with a slotted spoon and transfer to a wooden cutting board. Reserving the boiling pot of water for the pasta. Once the asparagus cools, cut into bite-sized pieces.
  • Add the only the asparagus tips to the saucepan. Purée the asparagus stems in a food processor with half of the fresh cream. Introduce the mixture to the skillet and toss to coat. Season with salt and pepper, then turn off the heat with the saucepan covered.
  • Add your pasta to the boiling water and cook it very al dente. Just before the pasta is finished, turn on the heat under the sauce and add the remaining cream. Once pasta is finished cooking, drain. Reserve a 1/2 cup of pasta water to add to the sauce if needed to coat.
  • Sauté pasta and sauce together for 2 minutes. Serve topped with parsley and grated cheese

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