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?

Related Posts Plugin for WordPress, Blogger...

  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Kale, Apple, and Ginger Smoothie
    • Tomato Sauce with Zucchini, Summer Squash, and Eggplant
    • Spanish Tortilla
    • Roasted Carrots and Beets with Thyme (+ Some Big News!)