Asparagus and Mushroom Pasta
This asparagus and mushroom pasta is one of those recipes that looks like it came from a restaurant but takes about 30 minutes and one pan. Pistachios, olives, tomatoes, and fresh basil make it feel special, and it works just as well for a Tuesday dinner as it does for date night.
6 servings
Calories: 512kcal
Ingredientes
For the pasta
- 1 lb 454 g short pasta (penne, fusilli, or rigatoni)
- 1 lb 454 g fresh asparagus, cut into bite-size pieces
- 8 oz 225 g white or cremini mushrooms, sliced
- 2 fresh tomatoes diced (or one 14 oz can diced tomatoes)
- 1/3 cup black olives or Kalamata halved
- 3 cloves garlic thinly sliced
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Freshly ground black pepper
To finish
- 1/4 cup shelled pistachios chopped
- A handful of fresh basil
- Lemon juice to taste optional
- Red pepper flakes to taste optional
Instrucciones
- Cook the pasta in well-salted boiling water according to the package. Before draining, scoop out a cup of the cooking water.
- Heat olive oil in a large pan over medium-high heat. Add the mushrooms and let them sit for a couple of minutes so they brown. Don't move them around too much or they'll release water and steam instead of getting golden.
- Once the mushrooms are golden, add the asparagus pieces and sliced garlic. Cook for 3 to 4 minutes, that's it. The asparagus should be crisp and bright green.
- Add the diced tomatoes and a good pinch of salt. Cook for a couple of minutes until the tomatoes soften a bit.
- Add the drained pasta to the pan. If it feels dry, add a splash of pasta water. Toss everything together.
- Add the olives, fresh basil, and freshly ground black pepper. Taste and adjust the seasoning. Serve topped with chopped pistachios and a squeeze of lemon juice if you like.
Notas
Don't overcook the asparagus. 3 to 4 minutes in the pan is all they need. You want them crisp and bright green, not soggy.
Save the pasta water. Before draining, scoop out a cup of the starchy cooking water. If the pasta feels dry when you toss everything together, add a splash. The starch helps everything come together.
Make it spicy. Add red pepper flakes or a drizzle of chili oil at the end.
Leftovers. Keeps in the fridge for up to 3 days. Reheat in a pan with a drizzle of olive oil.
Save the pasta water. Before draining, scoop out a cup of the starchy cooking water. If the pasta feels dry when you toss everything together, add a splash. The starch helps everything come together.
Make it spicy. Add red pepper flakes or a drizzle of chili oil at the end.
Leftovers. Keeps in the fridge for up to 3 days. Reheat in a pan with a drizzle of olive oil.
Nutrición
Ración: 1serving | Calorías: 512kcal | Carbohidratos: 68g | Proteina: 16g | Grasa: 21g | Grasa saturada: 3g | Grasa polinsaturada: 3g | Grasa monosaturada: 13g | Sodio: 540mg | Potasio: 779mg | Fibra: 7g | Azúcar: 7g | Vitamina A: 1178IU | Vitamina C: 14mg | Calcio: 72mg | Hierro: 4mg