Asparagus Mushroom Pasta

Pasta makes a lot of appearances in the Centner house. It’s so versatile; it can be fancied up for a gourmet meal or be something simple and comforting.   It’s easy to make a lot at once and it saves for leftovers.  Plus, it comes in fun shapes which is a selling point in itself.

I’ve been looking for some easy meals lately and realized I’d never shared this one on the blog.  This pasta dish is one of my favorites and something that’s evolved over time.  I hope you’ll enjoy it as much as we do!

1 bunch asparagus, cut into 1 inch pieces

¼ c. chopped sundried tomatoes

2-3 c. baby bella mushrooms, sliced

16 oz. bowtie pasta

1 pkg. Boursin cheese (I prefer the chive flavor)

3 Tb. butter

Olive oil

Turn the oven to 350 degrees while you chop the vegetables.  Place the asparagus on a baking sheet and lightly drizzle with olive oil.  Add salt and pepper as desired.  Bake for 15-20 minutes or until slightly roasted.  Set aside.

In the meantime put a large pot of water to boil for the pasta.

Heat up some olive oil in a skillet.  Add the sliced mushrooms and sauté until the mushrooms are dark brown and cooked throughout, about 8 minutes.  Set aside.

Once the pot of water is boiling, prepare the pasta as directed to al dente.  Save 1 c. of pasta water before draining pasta. 

Set the pasta aside and in the same pot, combine butter, Boursin cheese, and reserved water.  Heat on medium until cheese and butter are melted.  Add in the cooked pasta, asparagus, mushrooms, sundried tomatoes, and mix well, ensuring all the pasta is coated with the sauce.