I didn’t feel like making anything time-consuming for dinner and I had leftover pesto sauce, so I decided on pasta. We had some mushrooms and fresh asparagus to use up so I decided to combine everything together. This pasta was light, very flavorful, and so tasty. The pesto sauce went really well with the mushrooms and asparagus and the dish paired nicely with our house salad with Fran’s vinaigrette and some crusty bread. This was a really quick and easy dinner with very little clean-up… perfect for a tired mom.
Pasta with Mushrooms and Asparagus in a Pesto Sauce:
- 6 oz button mushrooms, sliced
- 10 asparagus spears, ends removed and cut into thirds
- 2 tsp olive oil
- Noodles of your choice, cooked per instructions, reserving 1/4 cup of the cooking liquid
- 1/2 cup of pesto sauce
- Parmesan cheese
- Salt and pepper to taste
How to Make Pasta with Mushrooms and Asparagus in a Pesto Sauce
Heat the olive oil in a skillet over medium heat. Add mushrooms and saute for 5-7 minutes until golden brown. Add asparagus then salt and pepper to taste and continue to saute until asparagus is tender.
While mushrooms and asparagus are cooking, cook pasta noodles per instructions; drain, reserving 1/4 cup of the cooking liquid. Once the noodles are cooked & drained, return to the pan.
Add pesto sauce, mushrooms and asparagus then mix thoroughly, adding some reserved cooking water as needed. Taste and season with salt and pepper if needed. Top with Parmesan cheese and serve. Enjoy.