Creamy Mushroom & Asparagus Penne

A rich, creamy pasta with sautéed mushrooms, tender asparagus, garlic, herbs, and Parmesan. Similar versions of this combination are typically ready in about 20–30 minutes.

Ingredients — Serves 4

Pasta

10 oz (280 g) penne pasta
1 tbsp olive oil
8 oz (225 g) mushrooms, sliced
1½ cups asparagus, cut into 1-inch pieces
3–4 cloves garlic, minced
½ small onion or 1 shallot, finely sliced
½ tsp dried parsley
½ tsp Italian seasoning
½ tsp black pepper
½ tsp salt

Creamy Sauce

¾ cup heavy cream
½ cup grated Parmesan cheese
½ cup pasta water
1 tbsp butter
½ tsp garlic powder
Pinch of red pepper flakes, optional
1 tsp lemon juice, optional

Method

Cook the pasta: Boil salted water and cook penne according to the package directions until al dente. Reserve ½ cup pasta water, then drain. Adding asparagus near the end of cooking is also a common method for keeping it tender-crisp.
Brown the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until nicely browned.
Add vegetables: Add onion and cook for 2–3 minutes. Add asparagus and garlic and cook another 3–5 minutes, until the asparagus is bright green and tender-crisp. Similar recipes sauté mushrooms first and asparagus separately to develop better flavor.
Make it creamy: Reduce heat to medium-low. Add butter and heavy cream. Stir gently and simmer for about 2 minutes.
Add Parmesan: Stir in Parmesan, black pepper, Italian seasoning, garlic powder and red pepper flakes.
Combine: Add the cooked penne and toss everything together. Slowly add pasta water, a little at a time, until the sauce becomes smooth and coats the pasta.
Finish: Add lemon juice if desired and adjust salt and pepper.
Serve: Top with extra Parmesan, black pepper and fresh parsley.

Pro Tips

Don’t overcrowd the mushrooms—give them space so they brown instead of steam.
Keep the asparagus slightly crisp; overcooking can make it mushy.
Save pasta water because its starch helps loosen and emulsify the sauce.
Serve immediately for the creamiest texture.

Estimated Nutrition

For 1 of 4 servings, using the ingredients above:

Calories: ~550–650 kcal
Protein: ~18–22 g
Carbohydrates: ~65–75 g
Fat: ~25–32 g
Fiber: ~5–7 g
Sugar: ~5–7 g
Sodium: ~500–700 mg
Calcium: ~200–300 mg

Nutrition varies significantly with the type and quantity of cream, Parmesan, pasta and oil. Published versions range from roughly 446 to 697 calories per serving depending on ingredients.

Nutrition Benefits

Mushrooms: provide fiber, B vitamins and minerals.

Asparagus: adds fiber, folate, vitamin C and potassium.

Pasta: provides carbohydrates for energy.

Parmesan: contributes protein and calcium.

Olive oil: provides mostly unsaturated fat.

Q&A

Q: Can I use chicken?
Yes. Add sliced cooked chicken at the end, or sauté diced chicken before the mushrooms.

Q: Can I make it without heavy cream?
Yes. Use evaporated milk, half-and-half, or a lighter milk-based sauce. A published mushroom-asparagus version uses milk and flour instead of heavy cream.

Q: Can I use another pasta shape?
Absolutely. Fusilli, rigatoni, bow ties and spaghetti all work. Penne is particularly good because the creamy sauce gets inside the tubes.

Q: Can I make it vegetarian?
Yes. Use vegetarian Parmesan if strict vegetarian.

Q: Can I make it gluten-free?
Yes—use gluten-free penne. There are published versions specifically made with gluten-free penne.

Q: Can I store leftovers?
Yes. Refrigerate in an airtight container for up to 3 days. Add a splash of milk or pasta water when reheating to loosen the sauce.

Q: How can I make it lighter?
Use less cream and Parmesan, increase the mushrooms and asparagus, and use whole-wheat or higher-fiber pasta.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.