Home - Vegetables - Asparagus Mushroom Pasta

Asparagus Mushroom Pasta

5 from 5 votes

This post may contain affiliate links. Please read my disclosure policy.

Asparagus, wild mushrooms and fettuccine pasta. A vegetarian recipe in a quick butter sauce with hearty mixed mushrooms, thyme and shallots.

Asparagus Wild Mushroom Tagliatelle Pasta

This asparagus wild mushroom pasta recipe captures the essence of early spring.

Grassy fresh asparagus pops out of the earth just in time to pair with woodsy wild mushrooms. How convenient!

Asparagus and Wild Mushroom Pasta

When asparagus comes into season we eat it practically nonstop until it’s gone.

It’s a good thing that asparagus is so easy to cook.

Even just throwing it on a pan and roasting it is a huge and simple treat!

It’s all about that first taste of fresh green springtime that we all look forward to.

Fresh asparagus, wild mushrooms and thyme make a delicious spring pasta sauce

Does raw asparagus taste good?

Have you ever tried raw asparagus?

When asparagus is incredibly fresh, it’s out of this world delicious to eat it without cooking.

You can slice or shave asparagus very thinly and add it to salads, pasta or as a topping for bruschetta or crostini.

That’s what’s going on in this spring vegetarian pasta recipe.

The asparagus stalks are cooked with a jumble of mixed mushrooms in a buttery sauce.

To finish it off, top with some raw asparagus ribbons and toss with tagliatelle or fettuccine noodles.

Asparagus and Wild Mushroom Pasta

Try to use a mixture of wild mushrooms (I found mine at the grocery store).

You can often find more unusual varieties like white beech, king trumpet and maitakes in your market these days.

Whatever you find, mix them with everyday cultivated button mushrooms.

When morels and chanterelles are available (and affordable), they are fantastic in this dish!

When asparagus isn’t in season, make this wild mushroom sauce adding some wilted dark nutritious greens (spinach, kale, dandelion) instead.

More Asparagus recipes to try:

FOLLOW ALONG! Sign up for my newsletter and get my Dinner Plan + Shopping List, and follow me on Facebook, Instagram and Pinterest for all the latest recipes and content.

Asparagus and Wild Mushroom Pasta

Asparagus and Wild Mushroom Pasta

Karen Tedesco
Asparagus wild mushroom pasta: a vegetarian recipe with fettuccine and a quick butter sauce with hearty mixed mushrooms, thyme and shallots.
Print Pin
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Pasta
Cuisine Vegetarian
Servings 4 servings

Ingredients

  • ¾ pound (340 g) asparagus, woody ends trimmed
  • Kosher salt
  • 10 ounces (283 g) mixed wild mushrooms, see note
  • 8 ounces (225 g) cremini or white button mushrooms
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 8 ounces (225 g) fettuccine pasta, fresh or dried
  • 1 shallot, thinly sliced
  • 2 garlic cloves, finely chopped or grated
  • 4 tablespoons (60 g) unsalted butter
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • A hunk of Parmesan cheese, for serving

Instructions 

  • Bring a large pot of salted water to a boil. Set up a bowl of ice water near the stovetop.
  • Take 2 asparagus stalks and shave into thin ribbons with a swivel vegetable peeler, then set aside. Slice the remaining stalks into diagonal pieces about 2 inches long.
  • Drop the sliced asparagus into the boiling water and cook 3 minutes. Scoop them out with a slotted spoon into the bowl of ice water.
  • Gently wipe the wild mushrooms with a cloth if they have debris clinging to them. Trim the stem ends and break or slice the mushrooms into large bite-size pieces. Slice the button mushrooms into quarters.
  • Set a large (12-inch) skillet over medium-high heat and add the oil. Put the mushrooms in the pan in one layer. Cook for 5 minutes without stirring, until they begin to brown. Add a large pinch of salt and stir the mushrooms. Cook for another 5 minutes or so, until they’ve given up their liquid and softened.
  • Cook the pasta until al dente, reserving 1/2 cup of the water before draining.
  • Add the shallot, garlic and butter to the mushrooms and stir. Cook 1 or 2 minutes, until the garlic is fragrant and the butter is melted. Stir in a little pasta water to loosen the sauce.
  • Drain the asparagus and add to the skillet. Lower the heat. Add the drained pasta, thyme and parsley and toss with tongs (add more pasta water if needed). Add the reserved (raw) shaved asparagus and toss.
  • Transfer to a serving bowl. Use a vegetable peeler to shave curls of cheese over the pasta.

Notes

Use a mixture of wild mushrooms available in your market, such as maitake (also called hen of the woods), oyster, king trumpets, brown or white beech, or shiitake caps (trim the tough stems).

Nutrition

Serving: 1g | Calories: 473kcal | Carbohydrates: 52g | Protein: 14g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 26mg | Potassium: 737mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 4mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. 5 stars
    This is so delicious. I used local asparagus and chestnut mushrooms. I added a splash of milk to the sauce.

  2. I have had freshly picked raw asparagus before, and they where amazing! I love the combination of simple ingredients in this recipe, plus tagliatelle is one of my favorites pastas! great seasonal recipe 🙂

  3. This looks so tasty and almost shouts “spring!!” I can’t wait to try it. XO