What is the most delicious way to eat asparagus?

The most delicious way to eat asparagus is when it’s cooked until just crisp-tender and lightly seasoned. In this asparagus mushroom red pepper pasta recipe , asparagus is sautéed until bright green and paired with creamy sauce and pasta—making it both flavorful and satisfying. Roasting or grilling it with olive oil, garlic, and lemon is another fantastic option.

What spice or herb goes well with asparagus?

Asparagus pairs well with earthy herbs like thyme, oregano, and basil , all of which are used in this recipe. For added depth, red chili flakes or black pepper bring a nice contrast to its natural grassy flavor. Lemon zest and garlic are also excellent choices that enhance asparagus beautifully in a creamy pasta setting.

How does Gordon Ramsay cook asparagus in a pan?

Gordon Ramsay’s signature method involves pan-searing asparagus with olive oil, salt, and pepper over high heat until slightly charred but still firm. A squeeze of lemon juice is often added for brightness. This aligns with how asparagus is treated in the asparagus mushroom red pepper pasta recipe , where it’s sautéed with minimal water to preserve its texture and color.

What are the benefits of mushroom and asparagus?

Mushrooms and asparagus are both nutrient-rich ingredients. Mushrooms are loaded with antioxidants, B vitamins, and selenium, supporting immunity and metabolism. Asparagus is high in fiber, folate, and vitamins A and C, making it great for digestion and detoxification. Together, they add not just flavor but also a healthy boost to your meal.

The Best Asparagus Mushroom Red Pepper Pasta Recipe For Creamy Comfort -

Description

This creamy asparagus mushroom red pepper pasta recipe combines fresh seasonal vegetables with Parmesan and herbs in a light, flavorful cream sauce. Perfect for a comforting weeknight dinner or an elegant weekend meal.

Ingredients

Scale

2 tablespoons olive oil, divided
8 oz cremini mushrooms, sliced about ¼ inch thick
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
3/4 lb penne pasta
3 cloves garlic, minced
1 ½ cups half-and-half
1/2 cup Parmesan cheese, finely grated (plus more for topping)
1 red bell pepper, sliced and roasted or sautéed
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red chili flakes
2 tablespoons lemon juice
2 teaspoons lemon zest
Salt and black pepper to taste
Chopped fresh basil (optional, for garnish)

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Instructions

Cook penne pasta according to package directions in salted water until al dente. Reserve 1/2 cup pasta water and drain the rest.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Remove and set aside.
In the same skillet, add remaining olive oil, asparagus, ½ tsp salt, and cook for 4-5 minutes until tender-crisp. Add garlic and sauté for 1 minute.
Stir in half-and-half, Parmesan, oregano, thyme, chili flakes, lemon juice, lemon zest, salt, and pepper. Simmer for 3-4 minutes.
Add cooked pasta, mushrooms, and roasted red peppers. Toss everything together until heated through. If needed, loosen sauce with reserved pasta water.
Garnish with more Parmesan and chopped fresh basil before serving.

Notes

For vegan: Substitute half-and-half with cashew cream and Parmesan with vegan cheese.
For gluten-free: Use gluten-free penne pasta.
Reserve pasta water to help rehydrate sauce when reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Pasta, Vegetarian
Cuisine: American, French Fusion, Vegetarian

Nutrition

Calories: 510 kcal
Sugar: 5g
Fat: 22g
Carbohydrates: 60g
Fiber: 6g
Protein: 16g