Creamy Pasta with Asparagus, Cremini Mushrooms & Walnuts

by Brennans Market Admin

Serving Size: Serves 4 as an entrée or 6-8 as a side dish



1 pound pasta (fusilli, rigatoni, farfalle)

3 Tablespoons butter

1 pound Cremini mushrooms, thickly sliced

1 pound asparagus, trimmed, cut crosswise into 1 inch pieces

1 cup mascarpone cheese

Pinch freshly grated nutmeg

3/4 cup walnuts, toasted

1/4 cup freshly grated Parmesan

Adapted From:

A great vegetarian entree on its own or serve with salmon, pork, beef or chicken.

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the pasta.

Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.