A quick fix for a busy night with sautéed asparagus and mushrooms, this pasta comes together in less than 20 minutes. Perfect for busy week nights!
You can use any pasta that you have on hand such as spaghetti or even ravioli! This recipe is great for pantry and refrigerator cleaning! Use whatever vegetables and left overs that you have on hand. I had a chicken sausage left over that I added to this dish for a delicious spicy kick.
As I was boiling pasta, vegetables couldn’t believe that I was calling everyone for dinner in a matter of minutes.
Fusilli with Sautéed Mushrooms and Asparagus
Pasta with sautéed vegetables and a creamy Parmesan sauce make this a perfect meal that comes together in minutes!
- 1 box of pasta your choice (I used fusilli)
- 1 Tbsp butter
- 1 Tbsp Olive Oil
- 1 fresh sausage or leftovers on hand
- 2 cups mushrooms sliced
- 20 spears of fresh asparagus chopped
- 1 lemon zested
- 1 cup vegetable stock or chicken stock
- 1/2 cup Parmesan cheese
- 1 Tbsp fresh parsley chopped
- Salt & Pepper
Bring a pot of water to a boil and cook your pasta according to package directions.
As the pasta cooks, prep your vegetables breaking off the woody ends of the asparagus and chopping into bite sized pieces. Slice mushrooms, zest the lemon, chop the parsley and grate the cheese.
Add olive oil to a large pan over medium heat. Add the sausage and sauté until browned and cooked through.
Add the butter and the mushrooms and cook 3-5 minutes until they start to brown. Add the asparagus and vegetable stock and cook another 3-5 minutes, until the asparagus is tender and the stock has reduced a bit.
Once the pasta is cooked, drain it and add it to the vegetables. Add the lemon zest and Parmesan cheese and toss to coat.
Sprinkle in the parsley and a bit more parmesan cheese over the top and enjoy!.