Creamy Asparagus and Mushroom Linguine – Recipe!

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, and they’re delicious folded into a breakfast ensemble like in this recipe for Chicken, Asparagus and Potato Hash.  However, this Creamy Asparagus and Mushroom Linguine is one of my favorite ways to enjoy this delightful vegetable.

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 used Arrowroot as a thickener, low-fat milk and half & half to 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.  Linguine makes an easy meal and this recipe provides a big portion, so leftovers rewarmed or served cold are a definite possibility.

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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!