Creamy Pasta with Asparagus & Mushrooms
1 to 1-1/2 pounds fresh asparagus (not super-thick), trimmed and cut into 1 inch pieces
1/4 cup chicken or vegetable broth
1/2 pound fresh mushrooms, chopped
8 ounces angel-hair pasta or thin spaghetti (regular or whole-grain)
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup softened cream cheese
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
minced parsley- optional
Salt and freshly ground black pepper
Cook pasta in salted water until al dente. Drain, reserving 1/2 cup of the pasta water and set aside.
While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat. Add asparagus and cook for about 3 minutes, stirring occasionally. Add garlic and mushrooms. Cook for about 1 minute, stirring occasionally until garlic becomes fragrant. Add broth. Cook another 4 minutes, or until both asparagus and mushrooms are tender. When finished turn off the heat and add softened cream cheese, blending thoroughly with the asparagus/mushroom mixture.
Pour pasta into skillet and toss with vegetables. Add reserved pasta water as needed. Add parmesan,crushed red pepper and parsley if desired and toss again. Season with salt and pepper to taste. Serve topped with a little more parmesan.
Submitted by Laure from California
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