Recipe ( Creamy Asparagus and Mushroom)

Creamy Asparagus & Mushroom Pasta

 

Author:

Sarah @ Nature’s Nurture

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Asparagus, mushrooms, and penne pasta are tossed with a lemon-fresh, creamy cheese sauce, then finished with some parmesan cheese.

Ingredients

• 12 ounces whole-wheat penne pasta (about ¾ of a 16oz box)
• 1 bunch asparagus, trimmed and cut into ½-inch pieces
• 1¾ cups milk
• 1 tablespoon spicy (or dijon) mustard
• 5 teaspoons flour
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 3 small white mushrooms, roughly chopped
• ½ medium onion, chopped
• 2 teaspoons dried basil
• 1 teaspoon lemon zest
• 3 teaspoons lemon juice
• ½ cup shredded cheddar cheese
• ¼ cup grated parmesan cheese + more for garnish
• chili pepper flakes, to taste

Instructions

1. Bring a pot of water to a boil, add pasta, and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic, onions, and mushrooms, and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in basil, lemon zest and juice.
3. Add the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in parmesan cheese.
4. Garnish with more parmesan and chili pepper flakes.