Mushroom and Asparagus Pasta

This creamy mushroom and asparagus pasta is simple, fresh, and full of flavour. Earthy mushrooms and crisp asparagus balance perfectly in a smooth, rich sauce. It’s an easy dish for two that feels both comforting and lightly refined.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Ingredients

180 g pasta penne or spaghetti
150 g mushrooms chestnut or button, sliced
120 g asparagus trimmed and cut into 3–4 cm pieces
150 ml double cream
2 cloves garlic finely chopped

Larder ingredients:

Instructions

Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, following the packet instructions. Stir occasionally.
180 g pasta
Meanwhile, heat a drizzle of oil in a frying pan over medium heat. Add the mushrooms and cook for 5–7 minutes. Stir occasionally until soft and lightly browned.
Olive oil, 150 g mushrooms
Add the garlic and cook for 1 minute. Stir constantly to release the flavour without burning it.
2 cloves garlic
Add the asparagus and cook for 3–4 minutes. Keep it slightly crisp for the best texture.
120 g asparagus
Pour in the double cream. Stir well and let it simmer gently for 3–5 minutes until slightly thickened.
150 ml double cream
Reserve a small cup of pasta water, then drain the pasta. Add the pasta straight into the pan.
Toss everything together until the pasta is coated in the sauce. Add a splash of pasta water if the sauce feels too thick.
Season with salt and pepper to taste. Stir once more to combine.
Salt, Black pepper
Serve immediately while hot.

Equipment

Notes

Notes and Tips:

Keep the heat moderate when cooking garlic to avoid bitterness.

Do not overcook the asparagus, as it should retain a fresh bite.

Pasta water helps loosen and emulsify the sauce if needed.

Stir gently when combining to keep the asparagus intact.

Add a squeeze of lemon juice before serving for a fresh finish.

Nutrition