• 250g (9 oz) penne pasta (or any preferred pasta)
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic (minced)
• 200g (7 oz) mushrooms (sliced)
• 150g (5 oz) asparagus (trimmed and cut into 2-inch pieces)
• 1 cup heavy cream
• ½ cup Parmesan cheese (grated)
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• ½ tsp red pepper flakes (optional)
• ½ tsp Italian seasoning (optional)
• Fresh parsley (chopped, for garnish)
Instructions:
1. Cook the Pasta:
• Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
• Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Sauté the Vegetables:
• In a large pan, heat olive oil and butter over medium heat.
• Add garlic and sauté for about 30 seconds until fragrant.
• Add mushrooms and cook for about 5 minutes until browned and tender.
• Toss in the asparagus and cook for another 3 minutes until slightly tender but still crisp.
3. Make the Creamy Sauce:
• Reduce heat to low and pour in the heavy cream.
• Stir in Parmesan cheese, salt, pepper, and Italian seasoning (if using).
• Let the sauce simmer for 2-3 minutes until it thickens slightly.
4. Combine Everything:
• Add the drained pasta to the sauce, tossing well to coat.
• If the sauce is too thick, add reserved pasta water little by little until the desired consistency is reached.
• Taste and adjust seasoning if needed.
5. Serve:
• Garnish with fresh parsley, extra Parmesan, and black pepper.
• Serve immediately and enjoy!