Paparadelle with Mushrooms Asparagus and Pignoli

Elevate your pasta night with this decadent Pappardelle with Mushrooms, Asparagus, and Pignoli! This recipe brings together tender ribbons of pappardelle pasta, earthy cremini and button mushrooms, and crisp asparagus in a velvety Parmesan cream sauce. The nutty crunch of toasted pine nuts (pignoli) adds a gourmet touch, while fresh garlic enhances every bite with aromatic depth. Ready in just 40 minutes, this dish is perfect for a quick yet elegant dinner. Garnished with a sprinkle of parsley, it's a beautifully balanced vegetarian pasta that's as visually stunning as it is delicious. Perfect for spring or any time you're craving fresh, seasonal flavors!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Pappardelle pasta
• 3 tbsp Olive oil
• 2 tbsp Unsalted butter
• 8 oz Cremini mushrooms, sliced
• 8 oz White button mushrooms, sliced
• 1 lb Asparagus spears (trimmed and cut into 2-inch pieces)
• 3 Garlic cloves, minced
• 1 cup Heavy cream
• 1 cup Grated Parmesan cheese
• 0.25 cup Toasted pine nuts (pignoli)
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 2 tbsp Fresh parsley, chopped (optional garnish)

Directions

Step 1

Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the pappardelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, and set the pasta aside.

Step 2

While the pasta is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 3

Add the sliced cremini and white button mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until softened and golden brown. Transfer the mushrooms to a plate and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the asparagus pieces and cook for 3-4 minutes, until tender-crisp. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Return the cooked mushrooms to the skillet. Pour in the heavy cream and bring it to a gentle simmer. Allow the sauce to cook for 2-3 minutes, stirring occasionally.

Step 6

Add the grated Parmesan cheese and stir until melted and the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.

Step 7

Add the cooked pappardelle pasta to the skillet and toss well to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

Step 8

Stir in the toasted pine nuts and adjust the seasoning if needed.

Step 9

Serve the pasta immediately, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(1684.4g)

Amount per serving	% Daily Value*
Calories	3357.6

Total Fat 198.5g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 382mg	0%
Sodium 3859.5mg	0%
Total Carbohydrate 294.5g	0%
Dietary Fiber 27.0g	0%
Total Sugars 25.5g
Protein 105.3g	0%

Vitamin D 45.4IU	0%
Calcium 1104.0mg	0%
Iron 19.9mg	0%
Potassium 3107.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 12.4%

Carbs: 34.8%