This creamy mushroom pasta is packed with spring vegetables and those chunky meaty mushrooms make it so cozy and delicious.
As far as mushrooms go feel free to chose your favorites, you can do all of one kind or a mix of a few different ones. Here I used a chef’s sampler of wild mushrooms that I bought at Costco.
Fresh asparagus is in abundance right now and it’s the perfect addition along with fresh or frozen peas.
Sautéed together with shallots, garlic, some white wine and heavy cream which creates a rich and velvety cream sauce.
Oh and don’t forget to add in a healthy measure of finely grated Parmigiano Reggiano to enhance the sauce even more!
Pick any pasta shape you like for this, it all works, although I wouldn’t do any small or tiny shape pasta.
This spring pasta dish would be great for a weeknight meal or even a special occasion, especially if you add in some of those “fancy ” mushrooms.
- 12 oz. of dry pasta, a shape of your choice
- 1 lb. of mushrooms, either a mix of a few or one kind, use your favorite, sliced
- 1 bunch of fresh asparagus cut into 1 inch slices
- 1 heaping cup of fresh or frozen peas
- 2 shallots, finely diced
- 2 large garlic cloves, finely chopped
- splash of white wine
- 1 cup of heavy cream
- 1 half a stick of butter
- 1 cup of finely grated Parmigiano Reggiano
- In a large wide skillet melt the butter and add in the shallots, garlic and mushrooms, saute til wilted and mushrooms are cooked down.
- Note:
- Now if your skillet isn't big enough it's ok to saute the mushrooms and peas and asparagus one at a time, then put them altogether after they shrink down a bit and add your splash of white wine and let it cook a little bit.
- When vegetables are cooked down put your water on for the pasta.
- On a very low heat pour your heavy cream into the vegetable mix, stirring til it thickens, then shut off the heat and add in the grated cheese.
- Toss all that goodness into your cooked pasta and adjust with salt, pepper and more cheese if you like!
- Enjoy
I love the large portobello mushroom caps because basically you can stuff them with almost anything you want resulting in a beautiful meal that you created in no time. You don’t need a bunch of ingredients to make them and you feel totally satisfied after you’ve eaten them.
We often eat these as a main course during the week along with a nice big salad but if you want to make them as a delicious side dish next to grilled chops or a steak, I’m here to tell you they go perfectly together!
One of the reasons this tastes so good is that you cut and prepare your cherry tomatoes ahead of time letting them sit in a bowl for a few minutes with your olive oil, fresh basil, salt and pepper, letting all the flavors meld together. I also like to scrape out the gills, it gives you more room for all the toppings, and of course good tomatoes are the key!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
