Baked Asparagus And Mushroom Pasta Recipes

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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

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS



Chicken Alfredo With Mushrooms and Asparagus image

Adapted from a Sara Moulton episode on foodnetwork.com. This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use recipe #64196. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of recipe #251337 and garlic bread.

Provided by Beth A.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 lb chicken breast, cooked & chopped into bite size pieces
alfredo sauce
1/4 cup dry white wine
1 (9 ounce) package frozen asparagus cuts, do not thaw but do separate into individual pieces
16 ounces fettuccine pasta, cooked & drained according to package directions

Steps:

  • Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
  • Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
  • Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
  • Serve over hot fettuccini, with fresh grated parmesan on top.

Nutrition Facts : Calories 653.5, Fat 20.4, SaturatedFat 4.4, Cholesterol 158.6, Sodium 112.6, Carbohydrate 73.9, Fiber 2.5, Sugar 2.9, Protein 41.4

ASPARAGUS MUSHROOM PASTA SAUCE (MOOSEWOOD)



Asparagus Mushroom Pasta Sauce (Moosewood) image

We're yet to try this but it looks yum, so I'm sharing it here to remind myself to make it & to make changing the measurements easier. Serve with some parmesan or minced dill scattered over the top. This recipe, the following description and note come courtesy of Moosewood Cookbook. Although designed for pasta, this sauce is also good in crepes or on rice or baked fish. If you have some left over, try filling an omelette with it. Note: The alcohol in the wine will evaporate during cooking.

Provided by Rhiannon and Matt

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh asparagus, thin as possible, trimmed & cut into 2 inch pieces
2 tablespoons butter (or margarine)
1 1/2 cups onions, minced
1 teaspoon salt
1 lb mushroom, sliced
1/2 teaspoon tarragon
black pepper, to taste
1 1/2 cups dry white wine
1 cup water
1 -2 tablespoon flour (depending on how thick you'd like it)
6 -8 garlic cloves, minced
1 lb pasta

Steps:

  • Steam the asparagus until just tender, transfer to a colander & rinse under cold running water then set aside to drain well.
  • Melt the butter in a large skillet. Add onion & salt and saute for about 5 minutes.
  • Add mushrooms, tarragon and pepper, cover and cook over medium heat for 15 mins, stirring occasionally .
  • Add wine and water. Turn up heat until liquid comes to boil, then sprinkle in the flour, whisking constantly until it completely dissolves.
  • Lower heat, cover, and simmer for about 10 mins, stirring frequently.
  • Add garlic, cook about 5 mins more.
  • Stir the asparagus into the sauce at the last minute when your pasta is done.

Nutrition Facts : Calories 430.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 430.3, Carbohydrate 71.3, Fiber 6.2, Sugar 7, Protein 15.6

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE



Pasta with Asparagus and Creamy Mushroom Sauce image

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Provided by Karielyn Tillman

Number Of Ingredients 19

Ingredients
1 box Everyday Value organic spaghetti pasta
Ingredients (for the asparagus)
12 stalks organic asparagus (diced in to 1½ inch pieces)
2 teaspoons 100% pure avocado oil
2 cloves garlic (freshly crushed)
1-2 pinches Himalayan pink salt
1-2 pinches 365 Everyday Value organic ground pepper
Ingredients (for the sauce)
2 cups organic shitake mushrooms
2 cups organic baby portobello mushrooms
1 ½ cups Whole Foods Market organic raw cashews
2 cups water (purified / filtered)
4 cloves garlic (freshly crushed)
1 bulb organic shallot (diced)
1 tablespoon 100% pure avocado oil
1½ teaspoon 365 Everyday Value organic dried rosemary
1-1½ teaspoons Himalayan pink salt
½ teaspooon 365 Everyday Value organic ground black pepper

Steps:

  • Directions
  • Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
  • Prepare the pasta according to the package directions.
  • While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
  • While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
  • In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.

BAKED PASTA WITH ASPARAGUS (PASTA AL FORNO CON ASPARAGI)



Baked Pasta with Asparagus (Pasta al Forno con Asparagi) image

I love fresh asparagus recipes. Got this one out of 100 Pasta Sauce Recipes. Serve with some crusty bread and a salad and you have a great dinner. It turns out great!

Provided by TishT

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

14 ounces penne pasta (or other short pasta)
2 lbs asparagus
4 ounces butter (1 stick)
chicken stock
salt and pepper
10 ounces ricotta cheese (or similar curd cheese)
1 tablespoon olive oil
4 ounces freshly-grated parmesan cheese
3 eggs

Steps:

  • Wash Asparagus.
  • Remove any tough stalks and cut into short lengths.
  • You may want to split the length in half.
  • Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min.
  • Every so often, add a little chicken stock to keep it moist.
  • When the asparagus is done, season to taste.
  • While the asparagus is cooking, process the ricotta cheese with the oil.
  • Cook the pasta for half the time stated on the package.
  • Drain and immediately toss in the remaining butter and half the Parmesan.
  • Butter a deep oven dish.
  • Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
  • Repeat, finishing with the layer of pasta.
  • Beat together the eggs and the remaining cheese and pour over the top.
  • Sprinkle with black pepper.
  • Bake in a medium oven, 350 degrees for 20 minutes.

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

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