Pasta with Mushrooms and Asparagus in a Pesto Sauce
I didn’t feel like making anything time-consuming for dinner and had leftover pesto sauce, so I decided on pasta since we also had some mushrooms and fresh asparagus to use up. This easy pasta with mushrooms and asparagus in a pesto sauce recipe was light, flavorful, and tasty. The pesto sauce tasted great with the mushrooms and asparagus, and the dish paired nicely with our house salad tossed with Fran’s vinaigrette and some crusty kalamata bread. This was a quick and easy dinner recipe–perfect for a tired mom.
Pasta with Mushrooms and Asparagus in a Pesto Sauce
Ingredients:
- 8 oz pasta noodles of your choice, cooked per package instructions, reserving ½ cup of the cooking liquid
- 2 tbsp olive oil or butter
- 8 oz button mushrooms, sliced
- 10 asparagus spears, ends removed and cut into thirds
- ½ cup of pesto sauce
- Parmesan cheese, grated
- Sea salt and freshly cracked pepper, to taste
How to Make Pasta with Mushrooms and Asparagus in a Pesto Sauce
Cook the pasta in a large pot of well-salted water until al dente, according to the package instructions. Dain, reserve ½ cup of cooking water.
Heat the butter or olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes, until golden brown.
Add asparagus, then season with sea salt and freshly cracked pepper to taste, and continue cooking until the asparagus is tender.
Add the drained pasta and pesto sauce to the mushrooms and asparagus, then mix thoroughly, adding some reserved cooking water as needed.
Taste and season with salt and pepper if needed.
Top with grated Parmesan cheese and serve. Enjoy.
Equipment
Ingredients
- 2 tbsp butter or olive oil
- 8 oz button mushrooms sliced
- 10 asparagus spears ends removed and cut into thirds
- 8 oz pasta noodles of your choice cooked per instructions, reserving ½ cup of the cooking liquid
- ½ cup of pesto sauce
- Parmesan cheese grated
- Sea salt and freshly cracked pepper to taste
Instructions
- Cook the pasta in a large pot of well-salted water until al dente, according to the package instructions. Dain, reserve ½ cup of cooking water.
- Heat the butter or olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes, until golden brown.
- Add asparagus, then season with sea salt and freshly cracked pepper to taste, and continue cooking until the asparagus is tender.
- Add the drained pasta and pesto sauce to the mushrooms and asparagus, then mix thoroughly, adding some reserved cooking water as needed.
- Taste and season with salt and pepper if needed.
- Top with grated Parmesan cheese and serve. Enjoy.
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you have so hit on some of my favourite foods here – I think I could eat pesto with anything….
that looks so good…even that asparagus!
The noodles look great and pesto is an all time favourite for me.
This looks so good and fresh! You are getting good use of that pesto! That’s what I love about pesto, you can use it with everything!
Asparagus makes everything great, doesn’t it?
Looks yummy! Isn’t it nice having pesto on hand, you can whip up a meal in just a few minutes!
That looks like a great combo, Pam. I have never come across those Bucati noodles, I’ll have to look out for them.
This looks wonderful! A great way to use pesto.
I really liked that you added veggies- and I noticed your anti-bacterial cutting board- we have had ours for a long time now but what do you do when it gets stained?
guess what two of my least favorite veggies are. go on, guess. yep, asparagus and mushrooms. don’t hold it against me, okay? 🙂
my boyfriend would love this though, and it looks quite lovely. 🙂
Mmmmm mushrooms and asparagus with pesto to boot. A dish I wouldn’t feel guilty eating.
a must try recipe… thanks for sharing… 🙂
I really like this pesto kick you’re on 🙂 Those noodles look great, and I bet they can be used as a pesto sauce straw…
Great way to keep it easy and delicious. Go put your feet up, tired mom 🙂
Looks fantastic and doesn’t take much time at all. I can’t wait to spring this one on my wife one day soon. Thanks!
I love when dinner can come together so simple ingredients and with ease!
What a great combination, I love the mix of mushrooms, asparagus, and pesto.