A rich, creamy and comforting pasta loaded with golden mushrooms, tender-crisp asparagus, garlic, Parmesan and perfectly cooked penne. This style of mushroom-asparagus pasta is commonly made with a cream and Parmesan sauce, with the vegetables sautéed separately so they keep their texture.
Ingredients
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For the Pasta
- 12 oz (340 g) penne pasta
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz (225 g) mushrooms, sliced
- 1½ cups asparagus, trimmed and cut into 1–2 inch pieces
- 3 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- ½ tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
- Extra Parmesan for serving
Instructions
1. Cook the Penne
Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water. Drain the pasta and set aside.
2. Brown the Mushrooms
Heat olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms and cook for about 6–8 minutes, stirring occasionally, until they become golden brown and their excess moisture has cooked away. Properly browning the mushrooms gives the sauce much more flavor.
Season lightly with salt and black pepper.
3. Cook the Asparagus
Add the asparagus to the skillet and cook for 3–5 minutes, until bright green and tender-crisp. Avoid overcooking so the asparagus doesn’t become mushy.
Remove the mushrooms and asparagus to a plate.
4. Make the Creamy Sauce
Reduce the heat to medium-low.
Add butter and chopped onion/shallot. Cook for about 2–3 minutes until softened.
Add minced garlic and cook for 30–60 seconds, just until fragrant.
Pour in the heavy cream and stir gently. Add Italian seasoning, black pepper and red pepper flakes if using.
Simmer for 2–3 minutes.
5. Add Parmesan
Reduce the heat to low and gradually stir in the freshly grated Parmesan.
Add a little reserved pasta water at a time until the sauce becomes smooth, creamy and coats the back of a spoon.
6. Combine Everything
Return the cooked penne, mushrooms and asparagus to the skillet.
Toss everything together until the pasta is completely coated in the creamy sauce.
Cook for another 1–2 minutes over low heat.
7. Garnish & Serve
Sprinkle with fresh parsley, freshly cracked black pepper and extra Parmesan.
Serve immediately while hot and creamy.
Recipe Tips
- Brown the mushrooms well instead of crowding them in the pan.
- Keep asparagus tender-crisp for the best texture.
- Freshly grated Parmesan melts more smoothly into the sauce.
- Pasta water helps loosen the sauce and gives it a silky consistency.
- If the sauce becomes too thick, add another splash of warm pasta water.
- For extra protein, add grilled or pan-seared chicken.
- For a lighter version, use half-and-half instead of heavy cream.
- For extra freshness, add a small squeeze of lemon juice before serving.
Nutrition Information
Approximate per serving, based on 4 servings:
- Calories: ~650–700 kcal
- Protein: ~20–23 g
- Carbohydrates: ~75–80 g
- Fat: ~32–36 g
- Saturated Fat: ~18–21 g
- Fiber: ~5–6 g
- Sugar: ~7–9 g
- Sodium: ~550–650 mg
Nutrition varies depending on the pasta, cream, Parmesan and exact portion sizes. Similar creamy mushroom-asparagus pasta recipes fall in this general range.
Q&A
Q: Can I use another pasta shape?
Yes! Fusilli, rigatoni, farfalle or fettuccine all work well.
Q: Can I use frozen asparagus?
Yes. Thaw and drain it first, then add it toward the end so it doesn’t become too soft.
Q: Can I make this without heavy cream?
Yes. Half-and-half can be used for a lighter sauce. You can also use milk, but the sauce will be thinner.
Q: Can I add chicken?
Absolutely. Add about 1 lb diced chicken breast, season it with salt and pepper, cook until golden and fully cooked, then combine it with the pasta.
Q: Can I make it vegetarian?
Yes. Use vegetable stock or pasta water if needed and make sure your Parmesan is suitable for your dietary preference.
Q: Why is my sauce too thick?
Add reserved pasta water 1–2 tablespoons at a time, stirring until the sauce reaches the consistency you want.
Q: Can I make it ahead?
Yes, but creamy pasta is best fresh. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk or pasta water.
Q: Can I add chicken and make it a complete meal?
Definitely! Chicken, mushrooms and asparagus pair especially well with a creamy Parmesan sauce.
Final Result
Creamy • Garlicky • Cheesy • Mushroom-packed • Tender asparagus • Comforting & delicious!
Perfect for an easy 30-minute weeknight dinner.