There are times that call for the comfort of a bowl of cheesy, creamy pasta. This pasta dish is elevated beyond the usual macaroni and cheese with the addition of earthy mushrooms, tangy artichokes and fresh asparagus.
Creamy Pasta with Vegetables
Makes 4 servings
2 tablespoons butter
8 ounces white or cremini mushrooms, quartered
Salt to taste
1 pint heavy whipping cream
1 whole garlic clove, slightly crushed with knife
1/2 cup grated Parmesan cheese, divided
12 ounces casarecce, fusilli or farfalle pasta
1/2 pound asparagus spears, cut diagonally into 2-inch pieces
10 ounces canned or jarred artichokes, drained and halved
Heat medium skillet over medium-high heat; add butter. When bubbling subsides add mushrooms and pinch of salt.
Cook mushrooms until they release some of their juices and are softened, about 5 minutes.
Remove mushrooms from pan onto plate, reserving butter in pan; set aside.
Pour cream into pan over medium-high heat, cook until it simmers; add garlic and cook 5 minutes or until cream begins to thicken slightly. Lower heat to low; remove garlic and stir in half Parmesan.
Meanwhile, cook pasta to al dente according to package directions. Add asparagus for final 3 minutes of cooking time.
Drain pasta and asparagus; add to skillet along with mushrooms and artichokes. Combine everything over low heat and coated evenly with cream sauce. Serve with additional cheese sprinkled over pasta.
artichokes, asparagus, creamy, pasta, vegetable, vegetarian
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