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Creamy Shells with Asparagus and Mushrooms

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

SERVES: 4
LEVEL: Easy Weeknight

INGREDIENTS

12 ounces green or purple asparagus
3 tablespoons DeLallo Extra Virgin Olive Oil
1 clove garlic, pressed
1 pound cremini mushrooms, sliced
3/4 cup heavy cream
1 (1-pound) package DeLallo Shells Pasta
Fresh chopped flat-leaf parsley
1/4 cup DeLallo Grated Parmesan
Salt and pepper to taste

DIRECTIONS

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 2 minutes, add the tips and boil together for another 10 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