Penne Roasted Asparagus Mushroom Pasta

pasta mushrooms asparagus and peas
Roasting the asparagus mellows the flavor and is a nice add to this Spring pasta dish.  Use whole wheat pasta for the most nutritious version.
Recipe By: gourmetsleuth
  • Prep10 min |
  • Total30 min |
  • Serves4


    • 2 tablespoons olive oil
    • 3/4 cup sweet onion, chopped
    • 4 ounces sliced mushrooms
    • 1 teaspoon fresh thyme, chopped
    • 1 clove garlic, minced
    • 1 tablespoon flour
    • 1/2 cup fat free chicken broth
    • 1/2 cup half and half
    • 3/4 cups frozen green peas
    • 3 tablespoons Parmesan cheese, shaved
    • 1/2 teaspoon grated lemon rind
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground pepper
    • 8 ounces (uncooked) whole wheat penne
    • 1 pound fresh asparagus, cut 1" long


Preheat oven to 350F.  Place asparagus in a shallow roasting pan.  Coat with about 1 tablespoon of oil and sprinkle with a little salt and pepper.  Roast until done, about 20 minutes.

Meanwhile, heat water for pasta.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Add onion and mushrooms, cook 5 minutes or until they are tender.

Add thyme and garlic, cook 1 minute.  Sprinkle mixture with the flour and stir to coat.  Cook for 30 seconds to cook the flour.  Stir in the broth and half and half, cook until thickened, about 2 minutes.

Put the pasta in to cook (11 minutes).  Retain about a 1/2 cup of liquid to you if you want to thin the sauce a little.

Add the peas, 2 tablespoons of cheese, lemon rind, lemon juice, salt and pepper.

Once the pasta is done, drain, add the sauce and gently fold in the roasted asparagus. Top with the rest of the Parmesan cheese. 

Recipes From - The Gourmet Food And Cooking Resource