Paparadelle with Mushrooms Asparagus and Pignoli
Elevate your pasta night with this decadent Pappardelle with Mushrooms, Asparagus, and Pignoli! This recipe brings together tender ribbons of pappardelle pasta, earthy cremini and button mushrooms, and crisp asparagus in a velvety Parmesan cream sauce. The nutty crunch of toasted pine nuts (pignoli) adds a gourmet touch, while fresh garlic enhances every bite with aromatic depth. Ready in just 40 minutes, this dish is perfect for a quick yet elegant dinner. Garnished with a sprinkle of parsley, it's a beautifully balanced vegetarian pasta that's as visually stunning as it is delicious. Perfect for spring or any time you're craving fresh, seasonal flavors!
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Recipe Information
Ingredients
- 12 oz Pappardelle pasta
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 8 oz Cremini mushrooms, sliced
- 8 oz White button mushrooms, sliced
- 1 lb Asparagus spears (trimmed and cut into 2-inch pieces)
- 3 Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.25 cup Toasted pine nuts (pignoli)
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped (optional garnish)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the pappardelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, and set the pasta aside.
While the pasta is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced cremini and white button mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until softened and golden brown. Transfer the mushrooms to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the asparagus pieces and cook for 3-4 minutes, until tender-crisp. Stir in the minced garlic and cook for 1 minute until fragrant.
Return the cooked mushrooms to the skillet. Pour in the heavy cream and bring it to a gentle simmer. Allow the sauce to cook for 2-3 minutes, stirring occasionally.
Add the grated Parmesan cheese and stir until melted and the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
Add the cooked pappardelle pasta to the skillet and toss well to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Stir in the toasted pine nuts and adjust the seasoning if needed.
Serve the pasta immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 278 mg | 21% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
