Recipe: Creamy Garlic Mushroom & Asparagus Penne Pasta
Ingredients:
12 oz (340g) penne pasta
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
8 oz (225g) mushrooms, sliced
1 cup asparagus, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp black pepper
½ tsp salt
½ tsp red pepper flakes (optional)
½ tsp dried Italian seasoning
½ cup vegetable or chicken broth
2 tbsp fresh parsley, chopped
Instructions:
- Cook the pasta: Boil the penne according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 30 seconds. Add mushrooms and asparagus, cooking until tender (about 5 minutes).
- Prepare the sauce: Pour in the heavy cream and broth. Stir in Parmesan cheese, black pepper, salt, red pepper flakes, and Italian seasoning. Let it simmer for 3–4 minutes.
- Combine everything: Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Simmer for another 2 minutes until the sauce thickens.
- Serve: Garnish with fresh parsley and extra Parmesan cheese. Serve warm.
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