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To make creamy mushroom asparagus penne, you need: - 8 oz penne pasta - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 8 oz cremini mushrooms, sliced - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Zest of 1 lemon - 2 tablespoons chopped fresh parsley for garnish If you want to mix things up, here are some options: - Use whole wheat penne for a healthier option. - Swap cremini mushrooms with button mushrooms or shiitake mushrooms. - Replace heavy cream with coconut cream for a lighter sauce. - Try nutritional yeast instead of Parmesan for a vegan twist. To make this dish, you will need: - A large pot for boiling pasta - A large skillet for sautéing - A cutting board and knife for chopping - A measuring cup for cream and cheese - A wooden spoon or spatula for stirring - A zester for lemon zest These tools help you prepare and cook the dish smoothly. Happy cooking! {{ingredient_image_1}} First, grab a large pot and fill it with water. Add a pinch of salt and bring it to a boil. Pour in 8 ounces of penne pasta. Cook it according to the package instructions until it is al dente. This usually takes about 10-12 minutes. After cooking, drain the pasta but keep about 1 cup of the pasta water. Set the pasta aside for later. Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for 2-3 minutes. You want the onion to turn soft and clear. Then add 3 cloves of minced garlic. Cook it for about 30 seconds until it smells great. Now, toss in 8 ounces of sliced cremini mushrooms. Stir them around for 5-7 minutes until they turn golden brown and release their moisture. Finally, add a bunch of trimmed asparagus cut into 2-inch pieces. Cook for another 3-4 minutes until the asparagus is tender but still bright green. Now it’s time to make the creamy sauce. Pour in 1 cup of heavy cream into the skillet. Stir well to mix everything together. Then add 1/2 cup of grated Parmesan cheese, 1 teaspoon of fresh thyme leaves, the zest of 1 lemon, and salt and pepper to taste. Keep stirring until the cheese melts and the sauce becomes creamy. If the sauce looks too thick, slowly add some reserved pasta water until it reaches your desired texture. Finally, add the cooked penne to your skillet. Toss it all together so that the pasta is well coated in the creamy mushroom-asparagus sauce. Taste it and adjust the seasoning if needed. Once it's all mixed, remove it from the heat. Serve it on plates and sprinkle chopped fresh parsley on top for a beautiful finish. Enjoy your creamy mushroom asparagus penne! To make the sauce creamy, use heavy cream. It gives a rich texture. When you add the cream, stir it well. Mix in grated Parmesan cheese for added creaminess. If the sauce feels too thick, add a bit of reserved pasta water. This will help reach the right consistency. Always taste your sauce. Adjust with salt and pepper as needed. Prep your veggies ahead of time. Dice the onions and mince the garlic the night before. Store them in the fridge. You can also slice the mushrooms and trim the asparagus early. Cook the penne while you prepare the sauce. This way, everything comes together quickly. You can even cook double the amount of pasta and save some for later. Creamy mushroom asparagus penne pairs well with garlic bread. A simple green salad adds freshness. If you want protein, grilled chicken or shrimp works great. For a drink, try a light white wine. It balances the creaminess of the dish. Enjoy your meal with family or friends for a perfect dinner. Pro Tips Use Fresh Ingredients: Fresh asparagus and mushrooms will enhance the flavor and texture of your dish. Opt for seasonal produce whenever possible for the best results. Reserve Pasta Water: Always save a cup of pasta water before draining. This starchy liquid can be used to adjust the sauce consistency and help it cling to the pasta better. Customize Your Cheese: Feel free to experiment with different types of cheese. A mix of Parmesan and Pecorino Romano can add a unique flavor profile to your sauce. Finish with Lemon Juice: A squeeze of fresh lemon juice just before serving will brighten the dish and enhance the flavors of the creamy sauce. {{image_2}} You can swap vegetables in this dish. Try using zucchini or bell peppers instead of asparagus. Spinach also works well. These veggies add different flavors and colors. You can mix and match based on what you like. Just remember to adjust cooking times for softer or harder veggies. To make a vegan version, replace heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. For a protein boost, add chickpeas or tofu. This way, you keep the creaminess while making it plant-based and healthy. You can easily add proteins to this dish. Grilled chicken or shrimp pairs nicely with the creamy sauce. For a vegetarian option, try adding cooked lentils or white beans. These proteins make the meal more filling and satisfying. Just toss them in when you mix the pasta with the sauce. After you enjoy your creamy mushroom asparagus penne, store any leftovers in an airtight container. Let the dish cool to room temperature first. This helps preserve its taste and texture. You can keep it in the fridge for up to three days. Make sure to label your container with the date so you know when to eat it. To reheat your leftovers, you can use the microwave or the stove. For the microwave, place the penne in a bowl and cover it with a damp paper towel. Heat for 1-2 minutes. Stir halfway through for even heating. On the stove, warm it gently in a skillet over medium heat. Add a splash of water or cream to keep it creamy. Stir until hot, about 5 minutes. If you want to freeze your creamy mushroom asparagus penne, do it right after cooking. Use a freezer-safe container to avoid freezer burn. Leave some space at the top for expansion. You can freeze it for up to three months. To defrost, move it to the fridge overnight. Then reheat it as mentioned above. Yes, you can use many types of pasta. Farfalle or fusilli work well too. Just cook them as you would penne. Adjust the cooking time based on the pasta type. Each shape holds the sauce differently, giving a unique taste. To make this dish gluten-free, swap regular pasta for gluten-free penne. Many brands offer tasty options made from rice or corn. Ensure all other ingredients, like the heavy cream and cheese, are also gluten-free. This keeps your meal safe and delicious. You can add basil, oregano, or rosemary for extra flavor. Fresh herbs add a nice touch. Dried herbs work too; just use less since they are stronger. Experiment with what you have at home for a personal twist. Yes, you can make this dish ahead. Cook and mix everything, then cool it down. Store it in the fridge for up to two days. When ready to eat, reheat it on the stove. Add a splash of cream or pasta water to keep it creamy. In this blog post, we explored how to make a creamy mushroom asparagus penne. You learned about essential ingredients, alternative options, and useful tools. I shared step-by-step cooking instructions, tips for a creamy sauce, and meal prep tricks. We also discussed variations, storage methods, and answered common questions. In the end, this dish is flexible and fun to make. You can customize it to fit your taste and needs. Enjoy cooking and eating your creamy pasta creation!

Creamy Mushroom Asparagus Penne

A delicious pasta dish featuring penne, creamy sauce, mushrooms, and asparagus.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz penne pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup heavy cream
  • 1 2 cup grated Parmesan cheese
  • to taste salt and pepper
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 zest of 1 lemon
  • 2 tablespoons chopped fresh parsley for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
  • In a large skillet, heat olive oil over medium heat. Add diced onions and sauté for 2-3 minutes until they become translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
  • Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes until they are golden brown and have released their moisture.
  • Toss in the asparagus pieces and sauté for another 3-4 minutes until they become tender yet still vibrant.
  • Pour in the heavy cream, stirring until combined. Add the grated Parmesan cheese, thyme, lemon zest, salt, and pepper. Stir continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water slowly until the desired consistency is achieved.
  • Add the cooked penne to the skillet, tossing it in the creamy mushroom-asparagus sauce until well coated. Adjust seasoning as needed.
  • After the pasta is evenly coated, remove from heat. Plate the creamy mushroom asparagus penne and garnish with chopped fresh parsley.

Notes

Adjust seasoning to taste and add more pasta water for desired sauce consistency.
Keyword asparagus, creamy, mushrooms, pasta, quick meal