Creamy Porcini Pasta with Asparagus and Mushrooms
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 4 ouncespencil asparagus
- 8 ouncesporcini trumpet pasta
- 1 cuppeas
- 1/4 cupwhite wine
- 1/4 cupheavy cream
- 2 tablespoonsgrated pecorino cheese
- 2 ouncesMushrooms Oyster Local
- 4 ouncesMushrooms Cremini Local
What You’ll Need
- 12" large pot
- 12" large pan
Prepare IngredientsBring a large pot of water to a boil over high heat. Mince garlic. Halve lemon. Wipe mushrooms clean. Halve cremini mushrooms. Discard tough stems of oyster mushrooms and break into bite-size pieces. Rinse asparagus, trim woody ends, and cut into 2-inch pieces.
Sauté MushroomsHeat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add mushrooms in a single layer with cremini cut-side down. Season with ¼ teaspoon kosher salt and pepper as desired. Cook without moving until browning, 4-5 minutes, then stir and sauté until crisp, 2-3 minutes more. Transfer to a plate.
Cook Porcini PastaWhile mushrooms sauté, add salt generously to pot of boiling water. Stir in porcini pasta and cook until al dente, 6-8 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
Make Garlic Cream SauceWipe pan from mushrooms clean and add 1 tablespoon olive oil over medium heat. Add garlic and asparagus and sauté, stirring, until bright green, 3-4 minutes. Stir in peas, white wine, heavy cream, and juice of 1 lemon. Increase heat to medium high and simmer until reduced by ½, 2-3 minutes more. Season with ¼ teaspoon kosher salt and pepper as desired.
Season Porcini PastaAdd porcini pasta to pan with garlic cream sauce over medium heat and stir to combine. Add reserved pasta cooking water, 1 tablespoon at a time until sauce clings to noodles. Remove pan from heat. Stir in pecorino and mushrooms.
Plate Porcini PastaEnjoy porcina pasta and vegetables on your favorite plates.