asparagus and mushrooms Pasta

This recipe for pasta with asparagus, mushrooms, and black olives is easy, flavorful, and perfect for busy weekday nights or a romantic dinner.
Un plato blanco con pasta rigatoni mezclada con espárragos, espinacas, aceitunas negras, champiñones y salsa de tomate. La pasta es colorida y está adornada con verduras. Cerca, sobre una superficie clara, hay una cuchara grande de metal.

About this recipe

This vegan asparagus and mushroom pasta recipe is a dreamy one-pan dish. It is perfect for a weekday or a romantic dinner. In addition to mushrooms and asparagus, this recipe includes pistachios, olives, and tomatoes.

Overhead view of ingredients for pasta con esparragos on a gray surface: rigatoni, sliced mushrooms in a bowl, black olives in a small dish, whole tomatoes, fresh asparagus spears on a rectangular dish, pistachios, and a sprig of basil.

Ingredients

  • Asparagus, this recipe is for fresh asparagus; do not use jarred or canned ones.
  • Short pasta, like penne or bowtie pasta, is my favorite for this recipe, but you can use the one you like the most.
  • Tomatoes can be used fresh or canned.
  • Mushrooms, sliced white or cremini mushrooms
  • Pistachios, buy pistachios already peeled
  • Black olives or Kalamatas
  • Basil

How to make asparagus and mushroom pasta

First, cook the pasta in a large pot of salted water for as long as indicated on the package instructions. Then, add the olive oil to a large frying pan over medium-high heat and, when hot, the mushrooms.

When they begin to brown, add the asparagus cut into bite-size pieces, then the sliced garlic and the chopped tomato—season with a good pinch of salt.

When the pasta is ready, add it to the pan with the vegetables and finish with the black olives, basil, and freshly ground black pepper.

Before bringing it to the table, taste and adjust the seasoning. Finish with the chopped pistachios and, if you like, a little squeeze of lemon juice.

Primer plano de pasta rigatoni cruda sobre espárragos verdes picados, tomates y champiñones en una sartén blanca. Las verduras parecen salteadas y la pasta es de un amarillo brillante que contrasta con los vibrantes verdes y tonos terrosos del fondo.

Tips & tricks

  • Do not let the asparagus stay in the pan for long; it can overcook and lose its crispiness.
  • To give this recipe a fun twist, add dried red pepper chili flakes to make it spicy.
  • It is always better to use fresh herbs, so if you don’t have fresh basil, use parsley.

VEGAN ASPARAGUS AND MUSHROOMS PASTA

Alejandra Graf
This recipe for pasta with asparagus, mushrooms, and black olives is easy, flavorful, and perfect for busy weekday nights or a romantic dinner.
3 de 3 votos
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 512 kcal

Equipment

  • Pasta pot
  • large skillet

Ingredients
  

Serving

  • 1/2 cup peeled pistachios
  • Basil

Instructions
 

  • Boil water to cook the pasta as directed on package.
  • Heat a pan, and add olive oil and mushrooms. Do not add salt. When mushrooms start to brown add asparagus, leave for 3 minutes, add the garlic and tomato.
  • By this time, The pasta must be cooked, add to the pan with the rest of the vegetables
  • Finish with chopped pistachios and black olives.
  • Check for seasoning, add salt and pepper if in need.

Nutrition

Serving: 1servingCalories: 512kcalCarbohydrates: 68gProtein: 16gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 540mgPotassium: 779mgFiber: 7gSugar: 7gVitamin A: 1178IUVitamin C: 14mgCalcium: 72mgIron: 4mg
Keyword asparagus, garlicky mushrooms, mushroom recipes, vegan pasta recipes

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe first appeared on Ale Cooks in 2015 and is one of the most shared on the site. It is also delicious and easy, making it the perfect recipe for asparagus season.

3 from 3 votes (3 ratings without comment)
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