Creamy Asparagus & Mushroom Linguine – Recipe!

Asparagus are those deep greenish stalks with a unique flavor profile and a fibrous bite that can be prepared in so many ways.  I enjoy asparagus roasted on a sheet pan along with some Teriyaki Skirt Steak, or blanched and tossed into a salad like in my Asparagus, Fava Bean & Egg, or they’re delicious folded into a breakfast ensemble like in this recipe for Chicken, Asparagus and Potato Hash.  Pasta night always seems to make people happy and when I think of linguine, it always reminds me of the movie Lady and the Tramp.  Those two dogs sitting side by side, while sharing a long linguine noodle, always brings a smile to my face, and so will this simple pasta dish with asparagus and mushrooms.

Creamy cheesy linguine is a family favorite and it’s even more delightful when tossed with fresh vegetables.  Asparagus and mushrooms tossed into pasta create a succinct vegetarian medley that doesn’t require much else.  In this recipe, I use Arrowroot as a thickener, so I can add low-fat milk and half & half, and still create a rich and creamy sauce without using heavy cream.   The lightened-up sauce thickens nicely without weighing down the pasta and vegetables, while still coating the linguine beautifully, similar to a glaze on a muffin.  Linguine makes a delightful easy meal and this recipe provides a big portion, so leftovers might even be a possibility for lunchtime the next day.

Ingredients

1 pound linguine pasta

1 pound mushrooms, any variety

1 small white onion, diced

1 clove garlic, minced

1 bunch asparagus, ends trimmed and cut into thirds

1 teaspoon onion powder

1 teaspoon garlic powder

1 1/2 tablespoons Arrowroot powder, sold in spices aisle

1 cup low-fat milk

1 cup half & half

1 cup grated Parmesan cheese, divided

salt & pepper

vegetable oil

(Serves 4-6)

To Prepare:

1. Boil linguine in salted water for 10 minutes, reserving 1 cup pasta water.
2. In a large saute pan, add 1 tablespoon oil, onions, garlic and mushrooms.  Saute over medium heat for 4 minutes and add asparagus, onion powder, garlic powder, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.  Stir to combine and place lid on top of pan for 3 minutes to steam asparagus.  Remove lid and stir.
3. Sprinkle Arrowroot over top of vegetable and stir.  Cook for 1 minute.  Make a well in center of vegetables and add milk and half & half.
4. Fold cream mixture with vegetable and cook until it begins to thicken, about 3 minutes.  Add two-thirds of Parmesan cheese and stir.
5. Add linguine to skillet and toss with creamy sauce.  If too thick, thin with a little pasta water.  Pour pasta into large serving dish and top with remaining Parmesan cheese.  Enjoy!