Mushroom and asparagus marsala pasta
Believe it or not pasta is one of the main dinner ingredients I use through out the week. Whether it is gluten free or whole wheat my kids love having pasta so making up different pasta recipe versions is a must for us to not get bored of pasta. This mushroom and asparagus marsala pasta was a great success. Instead of using chicken the pasta was great just with the veggies.
I know this is a typical recipe that uses chicken but since we hardly ever eat chicken I figured I just make it with the veggies instead. This mushroom and asparagus marsala pasta turned out great and while you can use chicken I thought just with the veggies was perfect.
What is your favorite pasta recipe? I am making another one tomorrow. This one will include meat, which we eat very sparingly. I would say perhaps once a month since I am the cook at home and I am not to fond of it.
With all the sweets and cakes that I have been eating lately, making savory dishes is going to be my theme for the following days. Surely I won’t stop eating sweets but I will be making just very few in the next weeks to come.
Well, I hope you like this mushroom and asparagus marsala pasta, you can use any type of pasta you like. It will also take just about 20 minutes to make so it is perfect for any quick dinner recipe you are looking for.
Enjoy!
PrintMushroom and asparagus marsala pasta
Miryam's original recipe
Yield: 4 servings
Total Time: 20 minutes
Ingredients:
- 16 oz whole wheat spaghetti
- 20 oz sliced mushrooms
- 12 oz asparagus, chopped
- 4 garlic cloves, minced
- 1/3 cup marsala wine, or dry white wine
- 2-3 tbs butter, or 1/4 cup heavy cream
- 3 tbs olive oil
- 1/2 tsp celtic salt
- Pinch crushed pepper
- Parsley
Directions:
Cook pasta according to package instructions.
In a saute pan add the olive oil and mushrooms and stir. Add the asparagus, garlic and salt. Stir for about 5 minutes until the veggies are soft. Add the wine and let it reduced for about 2-3 minutes. Add the butter and stir.
Turn the heat off and add the cooked pasta. Combine and serve. Sprinkle some pepper flakes and parlsey if desired.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Hi, I would really to try this but I don’t drink any alcohol do you have any suggestions for an alternative?
You can use some sort of vegetable or chicken stock. I think that would work!!
made it tonight with half lemon juice and half chicken stock. the lemon provided the just enough acid. use enough to equal 1/3 cup. half lemon half stock. veg stock would work too….
What a healthy and delicious meatless meal!
It’s so simple and delicious. I love a bit of cream while making pasta, so delicious.
Love this my dear like all your dishes. Pinning this.
Your pictures are stunning, love the board you used for this. Gorgeous.
xx
I can definitely see chicken pairing well with this dish, but the recipe as is is perfect for my vegetarian heart :) Seriously looks fantastic and the flavours sound perfect (I have made a very similar dish with the wine, mushrooms, and asparagus but you have taken it to the next level!)
Your marsala looks so tasty and I love your photos, they are so pretty!
Stunning photos!! you had me at asparagus with this recipe!!
Pasta is big in my house, and I just love this dish! I’ve pinned it and cannot wait to try it. The combo of asparagus and mushrooms is wonderful. Beautiful photos!
I love pasta! I’m always looking for new ways to jazz it up–this looks perfect!
You can never have too many pasta dishes in your recipe book! I love the use of the fresh asparagus.
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