Asparagus Cream Cheese Fettuccini Recipes

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ASPARAGUS CREAM PASTA



Asparagus cream pasta image

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 40m

Number Of Ingredients 5

1 bunch asparagus
142ml tub double cream
2 garlic cloves , peeled, but left whole
50g parmesan , half grated, half shaved
250g tagliatelle

Steps:

  • To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
  • Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
  • Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium

ASPARAGUS FETTUCCINE



Asparagus Fettuccine image

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 ounces cream cheese, cubed
1/4 cup milk
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

CREAMY ASPARAGUS PASTA



Creamy Asparagus Pasta image

A wonderfully satisfying meal that cooks in minutes. Delicious!

Provided by HEIDI S.

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 6

1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 clove garlic, minced
1 pint light cream
1 pound linguine pasta
1 lemon, juiced

Steps:

  • Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
  • In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
  • Stir lemon juice into asparagus mixture; pour mixture over pasta.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g

CREAMY ASPARAGUS PASTA



Creamy Asparagus Pasta image

Creamy Asparagus Pasta Recipe - A creamy, yet healthy veggie loaded protein-packed pasta with asparagus and peas, all tossed in a lightened-up cream sauce!

Provided by Katerina | Diethood

Categories     Dinner

Time 35m

Number Of Ingredients 14

water for boiling pasta
1 box (14.5 oz.) Barilla® ProteinPLUS® Farfalle Pasta
1 pound asparagus (, cut into two-inch pieces, ends trimmed and discarded)
1 cup green peas ((frozen or fresh))
1 tablespoon extra virgin olive oil
1 small red onion (, finely diced)
4 garlic cloves (, minced)
1 tablespoon all-purpose whole wheat white flour
1/4 cup low sodium chicken broth
1 cup skim milk
2 ounces room temperature cream cheese
3 tablespoons grated parmesan cheese
salt and fresh ground pepper (, to taste)
Fresh chopped parsley (, for garnish)

Steps:

  • Bring a large pot of water to a boil.
  • Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente.
  • Drain.
  • In the meantime prepare the sauce.
  • Heat olive oil in a large skillet over medium heat.
  • Add onions and garlic and cook for 3 minutes, or until tender.
  • In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
  • Add broth mixture to the onion mixture in the pan.
  • Whisk in milk; continue to whisk constantly and bring to a boil.
  • Reduce heat and cook for 1 more minute, or until thickened.
  • Stir in the cream cheese; stir until melted.
  • Stir in the grated parmesan cheese and remove from heat.
  • Season with salt and pepper.
  • Add pasta and vegetables to the sauce; stir until completely combined.
  • Serve.

Nutrition Facts : Calories 264.5 kcal, Carbohydrate 42.6 g, Protein 13.7 g, Fat 6.7 g, SaturatedFat 2 g, Cholesterol 9.9 mg, Sodium 109.3 mg, Fiber 6.1 g, Sugar 4.6 g, ServingSize 1 serving

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)



Creamy Mushroom and Asparagus Pasta (GF) image

Creamy mushroom and asparagus pasta that's entirely gluten-free and requires just 30 minutes to prepare! A hearty, quick, and flavorful plant-based meal.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 14

1 Tbsp olive oil
4 cloves garlic, minced
1 cup thinly sliced baby bella or crimini mushrooms
1 1/2 cups roughly chopped asparagus
Sea salt and black pepper to taste
10 ounces gluten-free penne*
2 Tbsp olive oil
6 cloves garlic, minced ((divided))
8 ounces vegan cream cheese*
3/4 cup unsweetened plain almond milk
1/4 cup vegan parmesan cheese
1 Tbsp nutritional yeast
1-2 Tbsp lemon juice
1/4 tsp red pepper flake

Steps:

  • Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
  • Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
  • At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
  • Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
  • To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
  • Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
  • Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
  • Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
  • Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

Nutrition Facts : ServingSize 1 serving, Calories 549 kcal, Carbohydrate 64 g, Protein 14.6 g, Fat 26.3 g, SaturatedFat 6.7 g, Sodium 390 mg, Fiber 8.8 g, Sugar 3.2 g

CHEESY ASPARAGUS PASTA



Cheesy Asparagus Pasta image

What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature, plus more for dishes
Kosher salt and freshly ground black pepper
1 pound short pasta, such as penne
1 bunch asparagus (about 1 pound), tips trimmed, stalks sliced into 1/2-inch pieces
2 cups whole milk
8 ounces cream cheese, cubed
8 ounces sharp cheddar, grated
4 ounces Gruyere, grated

Steps:

  • Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
  • Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
  • Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

ASPARAGUS FETTUCCINE



Asparagus Fettuccine image

Another great way to fix asparagus; this time as part of the main dish. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 lb fettuccine
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat half-and-half
1/4 cup parmesan cheese, shredded
1 1/2 teaspoons lemon juice
1 teaspoon lemon peel, grated
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions.
  • Meanwhile, in large skillet, saute the asparagus, onion and garlic in butter until tender.
  • Add the remaining ingredients.
  • Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended.
  • Drain fettuccine; toss with asparagus mixture.

Nutrition Facts : Calories 643.2, Fat 19.6, SaturatedFat 10.4, Cholesterol 137.9, Sodium 633.9, Carbohydrate 91.2, Fiber 6.6, Sugar 5.5, Protein 26.8

CREAMY ASPARAGUS & SALMON PASTA



Creamy Asparagus & Salmon Pasta image

Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.

Provided by Heidi

Categories     Main Course

Time 22m

Number Of Ingredients 8

1 pound dried bow tie pasta (, or farfalle)
2 cups chopped asparagus spears (, cut into 1-inch pieces)
2 cups heavy cream
2 Meyer lemons (, zested (use 2-3 regular lemons if you can't find Meyer lemons))
½ cup freshly grated Parmesan cheese
1/8 cup fresh dill (, chopped, plus more for serving)
2 cups flaked, cooked salmon
kosher salt and freshly ground pepper

Steps:

  • Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
  • When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
  • While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
  • Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
  • Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 24 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 139 mg, Sodium 190 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

ASPARAGUS CREAM CHEESE FETTUCCINI



Asparagus Cream Cheese Fettuccini image

Only 5 ingredients and just a few minutes to prepare if using fresh pasta. I guess you can use regular pasta but it will take a few more minutes. In the recipe, it's Moutarde a l'ancienne. Recipezaar can't find that. Ancienne means old. So I wrote old mustard. The brand Maille has this mustard.

Provided by Boomette

Categories     Fruit

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

5 ounces frozen asparagus
1 (350 g) package fresh pasta (fettucini)
4 ounces cream cheese with garlic and herbs
1 tablespoon old mustard
1/4 cup pine nuts, toasted

Steps:

  • Cut the asparagus in 3 pieces each. In a large saucepan with boiling salted water, cook pasta 2 minutes. Add asparagus and keep cooking for 3 minutes or until pasta are al dente. Drain but keep 2/3 cup of the cooking water. Put the pasta and asparagus back in the saucepan.
  • In a little bowl, with a whisk, stir cream cheese, mustard and cooking water. Pour on the pasta and stir well. Garnish each serving with toasted pine nuts and serve now.

Nutrition Facts : Calories 319.8, Fat 8, SaturatedFat 0.7, Cholesterol 63.9, Sodium 68.3, Carbohydrate 50.6, Fiber 1.1, Sugar 0.3, Protein 12.4

CHICKEN ASPARAGUS PASTA WITH CREAM SAUCE



Chicken Asparagus Pasta with Cream Sauce image

This is a pasta dish with a decadent wine sauce that is sure to please even the pickiest of eaters! If you are not fond of asparagus, substitute with 1 cup mushrooms or just leave them out.

Provided by austen_gal

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 11

⅓ cup corn oil
4 skinless, boneless chicken breast halves, cubed
4 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
4 Roma tomatoes, chopped
1 teaspoon salt
ground black pepper to taste
1 (16 ounce) package fresh linguini pasta
1 pound fresh asparagus, sliced
½ cup freshly grated Parmesan cheese

Steps:

  • Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.
  • Pour wine in the same skillet and simmer, about 2 minutes.
  • Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.
  • Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.
  • Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.
  • Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 42 g, Cholesterol 125.6 mg, Fat 24 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 9.4 g, Sodium 431.1 mg, Sugar 3.2 g

CREAMY SALMON AND ASPARAGUS PASTA



Creamy Salmon and Asparagus Pasta image

This salmon and asparagus pasta is simple to make, and you will love the lemony garlic cream sauce. Ready in about 30 minutes!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

8 ounces uncooked pasta
1 bunch asparagus (ends trimmed)
1 pound fresh salmon
Salt & pepper (to taste)
1/4 teaspoon Italian seasoning
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1 tablespoon lemon juice + zest from 1/2 lemon
1/2 cup freshly grated parmesan cheese
3/4 cup heavy/whipping cream

Steps:

  • Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
  • Meanwhile, trim your asparagus (I cut about 1.5" of the ends off while the asparagus is still tied up in a bunch to make it easy). Cut it into smaller pieces. Prep your other ingredients and sprinkle the salmon with salt & pepper and the Italian seasoning.
  • Add the butter and oil to a skillet over medium-high heat. Cook the salmon for 3 minutes/side and then take it out of the pan and set it aside.
  • Add the asparagus to the skillet and cook for 2-3 minutes (3 minutes if it's on the thicker side or you like it softer).
  • Stir in the garlic and cook for 30 seconds.
  • Add the lemon juice + zest, cream, and parmesan to the pan. Give it a good stir then add the salmon back. Break it up into smaller pieces with your spoon. Cook the sauce for another few minutes until the salmon is fully cooked through, the asparagus is tender, and the sauce has reduced a bit. The sauce is not meant to be very thick in this recipe. Toss the sauce with the drained pasta and serve immediately.

Nutrition Facts : Calories 657 kcal, Carbohydrate 48 g, Protein 38 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 142 mg, Sodium 289 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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From savoryspiceshop.com


EASY CREAMY BACON, ASPARAGUS, TOMATO PASTA WITH BOURSIN ...
Great recipe for Easy Creamy Bacon, Asparagus, Tomato Pasta with Boursin (or Cream Cheese). Gournay (which is what Boursin is), Neufchatel, or other cream cheese type cheeses are a super easy way to make your pasta dish creamy with practically no effort. Just add a dab at the end of the cooking...
From cookpad.com


CREAMY CHICKEN & ASPARAGUS PASTA RECIPE | EATINGWELL
This creamy chicken and asparagus pasta is a quick, warming meal all cooked in one pot.
From asparagus.recipes.does-it.net


ASPARAGUS PASTA RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


10 BEST CREAM CHEESE SAUCE FOR ASPARAGUS RECIPES | YUMMLY
2022-01-26 Garlic Alfredo Sauce Daily Appetite. garlic cloves, garlic powder, butter, cream cheese, pepper, Italian seasoning and 3 more. The Best Homemade Alfredo Sauce Recipe Ever! The Recipe Critic. butter, garlic powder, minced garlic, …
From yummly.com


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