Asparagus and Mushroom Pappardelle

Spring makes me think of fresh asparagus. I love it. Also my mom suffers from reflux so I am always on the lookout for pasta that does NOT contain tomatoes. I made the pasta for this but store bought is fine. You could also substitute zucchini or spinach in this recipe. This recipe was adapted from I served this with home made Rosemary Brioche Rolls. This makes about 5-6 servings.


kosher salt

1 lb. pappardelle

3 tbsp. extra-virgin olive oil

1 lb. baby bella mushrooms or white, sliced into 1/4″ pieces

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. fresh herbs


  1. 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. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Add stock and asparagus, then 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, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water until desired consistency is reached.)
  3. Serve in skillet or transfer pasta to a platter and top with grated Parmesan, a drizzle of olive oil and parsley. Serve immediately.

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