Creamy Asparagus and Mushroom Pasta
Ingredients
- 8 ounces fettuccine
- 1 tablespoon olive oil
- 1 tablespoons butter
- 2 cups asparagus
- 1/3 cup shallot
- salt and freshly ground black pepper to taste
- 2 cups mushrooms
- 1 1/2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
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Instructions
- Bring a large pot of salted water to boil. Add fettuccine and cook until tender with a bite, 7 to 10 minutes. Remove fettuccine to a colander to drain, and reserve pasta water.
- Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat. When butter has melted, swirl the skillet to mix with the oil.
- Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.
- Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.
- Stir in heavy cream and bring to a boil. Add grated Parmesan cheese and stir until melted. See note. Stir in 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.
Source
Original recipe: View Original