Spring Asparagus and Mushroom Pasta

An easy and delicious week night meal
Dish Type: main dish Lifestyle: nut free, vegetarian


1 lb. pasta of your choice

3 tbsp. extra-virgin olive oil

1 lb. mushrooms, sliced into 1/4" pieces

2 garlic cloves, minced

Freshly ground black pepper

1 c. vegetable stock

1 lb. asparagus, chopped into 1" pieces

2 tbsp. butter

1 c. freshly grated Parmesan, plus more for garnish

1 c. freshly grated fontina cheese

1/2 c. basil leaves chopped


Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water and drain pasta.

Meanwhile, in a large skillet heat 3 tablespoons olive oil over medium-high heat. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook 2 minutes more. Add stock and asparagus; using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses; gently mix with tongs.

Serve in skillet or transfer pasta to a platter and top with grated Parmesan, drizzle of olive oil, and basil. Serve immediately