Today I present to you a first course with an apparently unusual combination: pasta with asparagus and mushrooms. I assure you that these ingredients blend together wonderfully, creating a rich, tasty, and nutritious pasta dish that can be enjoyed both in autumn and spring. And what about seasonality? The problem is quickly solved. If you prepare it in spring, as I did, you can use frozen porcini mushrooms; on the contrary, in autumn, the asparagus will be frozen. But don’t miss it because it’s really very good.
Other first courses with asparagus or mushrooms that might interest you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Spring
Ingredients for Pasta with Asparagus and Mushrooms
- 11 oz pasta
- 1.1 lbs asparagus
- 9 oz porcini mushrooms
- 1 shallot
- chili pepper
- 1 bunch parsley
- vegetable broth
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
- 1 Peeler
Preparation of Pasta with Asparagus and Mushrooms
Clean the asparagus by removing the hard end of the stem. Then, use a peeler to remove the thin outer layer of the stem. Wash them and cut them into pieces, keeping the tips whole.
Cut the porcini mushrooms into pieces as well. In this case, I used frozen sliced mushrooms and let them sit at room temperature for a few minutes before cutting.
Peel the shallot and chop it finely. I used a manual pull chopper which I find really convenient. If you want to purchase it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil and sauté the shallot. Let it sizzle for a moment, then add the asparagus and mushrooms.
Salt and pepper to taste and cook for 7-8 minutes, adding a few tablespoons of hot broth to keep the sauce moist.
Meanwhile, cook the pasta in plenty of salted boiling water. Drain it al dente and transfer it directly into the pan with the sauce. Stir carefully to mix all the ingredients well.
Divide the pasta with asparagus and mushrooms onto individual plates, sprinkle with chopped parsley, dust with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola.
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