Linguine with Asparagus and Mushrooms

We clearly needed to have some pasta the night before the 5K. Carb loading is key, right?

Katie, Matt, and I got a late start after picking up our bib numbers at the Boston Marathon expo and stopping for a couple of drinks downtown, so we picked up some fresh pasta and veggies from Dave’s. The mushrooms and asparagus looked the best, and we chose Dave’s fresh chive linguine to pair with them.

The plan was to make a sauce out of a dash of vermouth, mushroom broth, pasta water, and Parmesan cheese. While not very saucy, the final dish was fresh and flavorful. The simple combination of earthy mushrooms, crisp asparagus, and salty cheese really complimented the delicate linguine. Next time I would add a little cream to lightly coat the noodles and round out the flavors. We all agreed it was great as is, but cream would have made it even better!

Linguine with Asparagus and Mushrooms
Serves 4-6

  • 1 lb. fresh chive linguine
  • Butter
  • Olive oil
  • 1 bunch of asparagus, cut into 1-1.5 inch slices
  • 12 oz. mushrooms (we used a mix of white button and shitakes), sliced
  • 1 cup mushroom broth*, plus additional to taste
  • Dash of vermouth
  • Freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Heavy cream (optional)

*I made a makeshift mushroom broth by cooking the mushrooms stems with some vegetable broth we had in the freezer. A broth made with dried mushrooms probably would have been even better.

Start by blanching the asparagus in batches for exactly one minute. Set aside.

Heat some butter and olive oil in a large skillet over medium-high. Cook the mushrooms in a single layer until browned. I cooked them in batches so that the mushrooms cooked evenly. Season with salt to taste.

Meanwhile, start cooking the linguine.

Add all of the mushrooms back into the skillet and add a swig of vermouth.

Add about half of the mushroom broth.

Then add the blanched asparagus.

When the pasta is cooked to al dente, add it to the skillet. Stir to coat in the sauce, adding some of the pasta water and additional broth until the sauce reaches the desired consistency.

Add some freshly grated Parmesan cheese and a couple pats of butter (or heavy cream) at the end.

Finish with more grated cheese and freshly ground black pepper.

I love making these kinds of simple pasta dishes with whatever fresh vegetables I have on hand or look good at the store. They’re easy to throw together and usually pretty healthy.

What are your favorite simple pasta dishes?

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  • http://www.joanne-eatswellwithothers.com/ Joanne

    Pasta before a race is totally a necessity in life! I mean, I love running, but that’s part of the fun of racing.  😛  This dish sounds so delicious! I’m going to have to keep it in mind for MY next race!

  • http://freefoodboston.wordpress.com/ Elizabeth

    This looks delightful. I definitely need some asparagus before they’re out of season

  • FunandFearlessinBeantown

    I love the addition of vermouth to this dish!

  • DeliciousDish

    I love reading about how this dish came together. I love making veggie pastas like this too. When I’m feeling really lazy, I make a quick sauce with onions, sausage, and a can of diced tomatoes, boil some pasta, and call it dinner.

  • http://www.tri2cook.blogspot.com/ Shannon

    definitely a great way to carb load 🙂  this is definitely a delicious meal i’d eat any day of the week!

  • Emily @ A Cambridge Story

    All races require a good carb load! I’ve started using vermouth to cook recently – it’s great!

  • http://profiles.google.com/michellepcollins Michelle Collins

    I love asparagus and mushrooms in just about anything, so this dish looks right up my alley!

  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    I love all the flavors in this dish. And yes, definitely add cream next time! My favorite simple pasta  dish is pasta aglio olio – lots of garlic, olive oil, red pepper flakes, and anchovies!

  • http://www.eatinginorout.wordpress.com/ Sacha

    I love light, vegetable pasta dishes and this looks delicious — especially with that fresh pasta from Dave’s! My go-to is a quick pasta puttanesca or an aglio olio like Bianca. 

  • http://www.simplylifeblog.com/ Simply Life

    mmm…this is definitely one of my favorite flavor combinations and a repeated dish we eat!

  • http://www.thecomfortofcooking.com Georgia The Comfort of Cooking

    Yum! What a simple and flavorful looking weeknight meal. I’ve got to try this for myself! Thanks, Colleen!

  • http://iamahoneybee.com/ nicole @ I am a Honey Bee

    I like that you used a combination of mushrooms.

    I love linguine with clam sauce. Super simple to make with some canned/jarred clams, wine, garlic and pasta.

    • http://www.culinarycolleen.com/ Colleen

      I love linguine with clam sauce too! That was a meal my parents used to throw together all the time while I was growing up. So simple and delicious!



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