Best 4 Pasta With Mushrooms Walnuts Asparagus And Apples Recipes

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Embark on a culinary journey with this delightful pasta dish, where the earthy flavors of mushrooms, the nutty crunch of walnuts, the vibrant green of asparagus, and the sweet-tartness of apples come together in a harmonious blend. This vegetarian delight is not only a feast for the senses but also a wholesome and nutritious meal. The combination of fresh, seasonal ingredients offers a symphony of flavors and textures that will leave you craving for more. From the rich and savory mushroom sauce to the crisp-tender asparagus and the sweet and tangy apples, each element adds its own unique touch to create a dish that is both comforting and invigorating. Whether you're a seasoned chef or a home cook looking for a new and exciting recipe, this pasta dish with mushrooms, walnuts, asparagus, and apples is sure to become a favorite.

Here are our top 4 tried and tested recipes!

BAKED ASPARAGUS AND MUSHROOM PASTA



Baked Asparagus and Mushroom Pasta image

Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.

Provided by Bibi

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 15

½ (16 ounce) package gemelli pasta
2 tablespoons herb-infused extra-virgin olive oil
½ medium onion, chopped
1 pound fresh asparagus, cut into 1-inch pieces
1 (8 ounce) package sliced mushrooms
2 cups cherry tomatoes, halved
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 1% milk
⅔ cup grated Parmigiano-Reggiano cheese, divided
¼ cup shredded provolone cheese
⅓ cup Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  • Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
  • Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
  • Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
  • Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
  • Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
  • Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.1 g, Cholesterol 21.3 mg, Fat 13.3 g, Fiber 4.3 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 311 mg, Sugar 4 g

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

WHOLE-GRAIN PASTA WITH MUSHROOMS, ASPARAGUS AND FAVAS



Whole-Grain Pasta With Mushrooms, Asparagus and Favas image

Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products. I used Barilla penne for this springtime mix.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds fava beans, shelled
1 pound asparagus
2 tablespoons extra virgin olive oil
1 shallot, minced
1/2 pound wild mushrooms, quartered or sliced, or creminis, quartered if small, sliced if large
2 garlic cloves or 1 small bulb green garlic, minced
Salt to taste
4 large basil leaves, torn into small pieces or cut in slivers
3/4 pound whole-wheat pasta, such as penne or fusilli
Freshly grated Parmesan for serving

Steps:

  • Begin heating a large pot of water while you shell the favas. Fill a bowl with cold water. When the water comes to a boil, salt generously and add the asparagus. Blanch thin stalks for 3 minutes, thicker ones for 4 to 5. Transfer to the cold water, drain and cut into 1-inch pieces. Set aside.
  • Bring the water back to a boil and add the favas. Boil 3 to 5 minutes, depending on the size of the beans. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the shallot. Cook, stirring, until translucent, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add salt and pepper to taste. Continue to cook, stirring, until the mushrooms are tender, fragrant and juicy, another 2 to 3 minutes. Stir in the asparagus and favas and remove from the heat but keep warm.
  • Bring the water in the pot back to a boil and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, use a ladle to transfer 1/2 cup of the pasta cooking water to the pan with the vegetables and another 1/2 cup to a bowl, in case you want more to moisten the mixture. Drain the pasta and toss at once with the vegetables and basil. Add more of the cooking water if desired. Serve hot, passing the Parmesan at the table.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 7 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 811 milligrams, Sugar 18 grams

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS



Tagliatelle with Mushrooms and Asparagus image

For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.

Provided by miche

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided, plus more to taste
2 cloves garlic, smashed
7 thin asparagus spears
2 ½ cups sliced button mushrooms
¾ cup dry white wine
salt and freshly ground black pepper to taste
1 (16 ounce) package tagliatelle pasta
5 tablespoons grated Parmesan cheese

Steps:

  • Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
  • Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
  • In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
  • Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g

Tips:

  • Choose the right type of pasta. Short pastas, such as penne or rotini, are best for this dish because they can hold the sauce well.
  • Use a variety of mushrooms. This will add depth of flavor to the dish. Some good options include oyster mushrooms, shiitake mushrooms, and cremini mushrooms.
  • Toast the walnuts. This will bring out their flavor and make them more crunchy.
  • Cook the asparagus until it is tender but still has a slight crunch. You don't want it to be too mushy.
  • Add the apples at the end of the cooking process. This will prevent them from becoming too soft.
  • Use a good quality olive oil. This will make a big difference in the flavor of the dish.
  • Season the dish to taste with salt and pepper. You may also want to add a pinch of red pepper flakes for a little bit of heat.

Conclusion:

This pasta dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy pasta dish, give this one a try. You won't be disappointed!

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