Creamy Asparagus & Mushroom Pasta {Meatless Monday}

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creamy asparagus and mushroom pasta

I think I’m definitely on an asparagus kick! I just love this yummy green vegetable! And this week’s recipe combines asparagus with one of my favorite dinnertime staples: pasta! We try to limit our rice and pasta meals to once or twice a week, so this one was definitely a nice treat.

creamy asparagus and mushroom pasta

It’s a very easy recipe, with no special ingredients, and whips up in about half an hour. Here’s are the main ingredients…

creamy asparagus and mushroom pasta

Boil the pasta, then add the asparagus for the last 3 minutes of cook time, and drain.

creamy asparagus and mushroom pasta

Cook the mushrooms, onions, and garlic until heated through.

creamy asparagus and mushroom pasta

Add the milk, spices, lemon juice and zest, and cheese, and cook until thickened.

creamy asparagus and mushroom pasta

creamy asparagus and mushroom pasta

Add the creamy sauce to the pasta and asparagus. Toss and cook until everything is coated and thickened.

creamy asparagus and mushroom pasta

We topped it off with some grated parmesan cheese and chili flakes (not pictured), which were the perfect finishing touch!

Creamy Asparagus Pasta {Meatless Monday}

creamy asparagus and mushroom pasta

Enjoy!

This recipe was adapted from here.

Creamy Asparagus & Mushroom Pasta
Author: Sarah @ Nature’s Nurture
Asparagus, mushrooms, and penne pasta are tossed with a lemon-fresh, creamy cheese sauce, then finished with some parmesan cheese.
Ingredients
  • 12 ounces whole-wheat penne pasta (about 3/4 of a 16oz box)
  • 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
  • 1 3/4 cups milk
  • 1 tablespoon spicy (or dijon) mustard
  • 5 teaspoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 3 small white mushrooms, roughly chopped
  • 1/2 medium onion, chopped
  • 2 teaspoons dried basil
  • 1 teaspoon lemon zest
  • 3 teaspoons lemon juice
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated parmesan cheese + more for garnish
  • chili pepper flakes, to taste
Instructions
  1. Bring a pot of water to a boil, add pasta, and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
  2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic, onions, and mushrooms, and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in basil, lemon zest and juice.
  3. Add the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in parmesan cheese.
  4. Garnish with more parmesan and chili pepper flakes.

 

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Sarah UmmYousef

Sarah UmmYousef is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world’s ailments lie in nature. Her blog, , began as a way to document her family’s journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle. Follow her on Facebook, Twitter, Google+, and Pinterest.

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