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Creamy Asparagus Mushroom Spring Pasta Recipe Easy Homemade with Lemon Zest and Parmesan

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A quick and easy creamy pasta dish featuring sautéed mushrooms and fresh asparagus in a luscious cream sauce brightened with lemon zest and parmesan cheese. Perfect for spring and weeknight dinners.

Ingredients

Scale
  • 8 ounces (225 g) pasta (fettuccine, linguine, penne, or farfalle)
  • 1 bunch (about 1 pound / 450 g) asparagus, trimmed and cut into 2-inch pieces
  • 8 ounces (225 g) cremini or baby bella mushrooms, sliced
  • 2 tablespoons (28 g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (75 g) freshly grated parmesan cheese, plus extra for serving
  • Zest of 1 medium lemon
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente, usually 9-11 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, trim the tough ends from 1 bunch of asparagus and cut into 2-inch pieces. Clean and slice 8 ounces (225 g) of mushrooms.
  3. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-6 minutes.
  4. Add the asparagus pieces and sauté an additional 3-4 minutes until tender-crisp. Season lightly with salt and pepper.
  5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
  6. Pour 1 cup (240 ml) heavy cream into the pan and bring to a gentle simmer. Reduce heat to medium-low and let it thicken slightly, about 3-4 minutes, stirring occasionally.
  7. Remove the pan from heat and stir in 3/4 cup (75 g) freshly grated parmesan cheese and the zest of 1 lemon. Adjust seasoning with salt and pepper.
  8. Add the drained pasta to the skillet with the sauce and vegetables. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce feels too thick.
  9. Taste and adjust seasoning. Serve immediately, topped with extra parmesan and an optional sprinkle of freshly cracked black pepper or a light drizzle of olive oil.

Notes

Use fresh lemon zest for brightness and avoid bottled or dried zest. Sauté mushrooms until golden and avoid overcrowding the pan. Do not overcook asparagus to keep it tender-crisp. Reserve pasta water to loosen the sauce if needed. Add parmesan off the heat to prevent clumping. Season gradually to avoid oversalting. Keep cream at a gentle simmer to prevent separation.

Nutrition

Keywords: creamy pasta, asparagus pasta, mushroom pasta, spring pasta, lemon zest pasta, parmesan pasta, easy dinner, quick pasta recipe

Find it online: https://fizzlefork.com/creamy-asparagus-mushroom-spring-pasta-recipe-easy-homemade-with-lemon-zest-and-parmesan/