A rich, creamy pasta dish loaded with tender asparagus, savory mushrooms, garlic, Parmesan, and perfectly cooked penne. It is an easy weeknight meal that feels restaurant-quality while using simple ingredients.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: Italian-inspired
Difficulty: Easy
Ingredients
For the Pasta
12 oz (340 g) penne pasta
1 tablespoon salt, for pasta water
1 tablespoon olive oil
For the Vegetables
2 tablespoons olive oil or butter
8 oz (225 g) mushrooms, sliced
8 oz (225 g) fresh asparagus, woody ends removed and cut into 1-inch pieces
3 cloves garlic, finely minced
½ small yellow onion, finely diced
½ teaspoon Italian seasoning
¼ teaspoon black pepper
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes, optional
For the Creamy Sauce
1 cup (240 ml) heavy cream
½ cup (120 ml) low-sodium chicken or vegetable broth
¾ cup (75 g) freshly grated Parmesan cheese
2 tablespoons cream cheese, softened
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt, if needed
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
For Garnish
2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley
Freshly cracked black pepper
Lemon wedges, optional
Instructions
1. Cook the Penne
Bring a large pot of water to a boil.
Add salt and cook the penne according to the package directions until al dente.
Before draining, reserve 1 cup of pasta water.
Drain the pasta and set aside.
Do not rinse the pasta because the surface starch helps the creamy sauce cling to the penne.
2. Prepare the Asparagus
While the pasta cooks, trim the tough ends from the asparagus.
Cut the asparagus into approximately 1-inch pieces.
For especially thick asparagus, cut the pieces slightly smaller so they cook evenly.
3. Sauté the Mushrooms
Heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat.
Add the sliced mushrooms in a relatively even layer.
Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Avoid constantly stirring because allowing the mushrooms to sit against the hot pan helps them brown.
4. Add Onion and Garlic
Add the diced onion.
Cook for approximately 2–3 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Do not burn the garlic.
5. Cook the Asparagus
Add the asparagus pieces.
Season with Italian seasoning, black pepper, salt, and optional red pepper flakes.
Cook for approximately 3–4 minutes.
The asparagus should become bright green and tender-crisp rather than mushy.
6. Make the Cream Sauce
Reduce the heat to medium-low.
Pour in the chicken or vegetable broth and scrape the bottom of the pan with a wooden spoon to loosen the flavorful browned bits.
Add the heavy cream and cream cheese.
Stir continuously until the cream cheese melts into the sauce.
Simmer gently for 3–5 minutes.
Do not bring the sauce to a rapid boil.
7. Add Parmesan
Gradually add the grated Parmesan while stirring.
Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
Add garlic powder, black pepper, lemon zest, and lemon juice.
Taste and adjust the seasoning.
8. Add the Pasta
Add the drained penne directly to the skillet.
Toss everything together until the pasta is completely coated in the creamy sauce.
If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach your desired consistency.
9. Finish
Cook everything together for another 1–2 minutes.
The sauce should cling to the pasta while remaining creamy and silky.
Remove from the heat.
Garnish with fresh parsley, Parmesan, and freshly cracked black pepper.
Serve immediately with lemon wedges if desired.
Nutrition Information
Approximate per serving, based on 4 servings:
Calories: 650–700 kcal
Protein: 22–25 g
Carbohydrates: 70–75 g
Fat: 32–36 g
Saturated Fat: 17–20 g
Fiber: 5–6 g
Sugar: 6–8 g
Sodium: 700–900 mg
Calcium: approximately 300–400 mg
Nutrition will vary depending on the pasta brand, Parmesan, cream, broth, and exact serving size.
Nut & Allergen Information
Tree nuts: No tree nuts are included in the basic recipe.
Peanuts: No peanuts.
Dairy: Contains dairy from heavy cream, Parmesan, cream cheese, and butter if used.
Eggs: Penne pasta may contain eggs depending on the brand. Check the package if egg allergy is a concern.
Gluten: Contains gluten because traditional penne is made from wheat.
Soy: Usually soy-free, but check the pasta, broth, cream cheese, and Parmesan labels for additives if necessary.
Fish: No fish.
Shellfish: No shellfish.
Sesame: No sesame in the basic recipe, but check packaged ingredients for cross-contact.
Coconut: No coconut.
For Nut-Free Cooking
This recipe is naturally nut-free as written. For someone with a severe allergy, check the labels of packaged pasta, broth, cream cheese, and seasonings for may-contain or shared-facility warnings.
Easy Substitutions
Make It Vegetarian
Use vegetable broth instead of chicken broth.
Make It Gluten-Free
Use your favorite gluten-free penne.
Make It Lighter
Replace half of the heavy cream with additional low-sodium broth or milk.
Make It Higher Protein
Add:
1½ cups cooked chicken breast
or 8 oz cooked shrimp
or 1 cup cooked white beans
Make It Extra Cheesy
Add another ¼ cup Parmesan or a small amount of shredded mozzarella.
Make It Spicy
Increase the red pepper flakes or add a pinch of cayenne.
Make It Dairy-Free
Use dairy-free cream, dairy-free Parmesan, and dairy-free cream cheese.
Recipe Tips
Brown the mushrooms well. This creates much more flavor than simply steaming them.
Don’t overcook the asparagus. It should remain slightly crisp.
Grate Parmesan finely. It melts more smoothly into the sauce.
Use freshly grated Parmesan when possible.
Reserve pasta water. It is the easiest way to loosen a thick cream sauce.
Don’t boil the cream sauce aggressively. Gentle heat helps maintain a smooth texture.
Add lemon at the end. It cuts through the richness and brightens the entire dish.
Serve immediately. Cream sauces naturally thicken as they cool.
Frequently Asked Questions
Can I use frozen asparagus?
Yes. Frozen asparagus works, although fresh asparagus generally provides better texture. Add frozen asparagus directly to the skillet and cook until heated through.
Can I use different mushrooms?
Absolutely. Cremini, white button, baby bella, shiitake, oyster, or a combination can be used.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. For a creamy result, use whole milk and increase the Parmesan slightly.
Why is my sauce too thick?
Add reserved pasta water or a small splash of warm broth. Stir until the sauce reaches the desired consistency.
Why is my sauce too thin?
Allow it to simmer gently for another 1–3 minutes, then add a little more Parmesan.
Can I add chicken?
Yes. Add approximately 1½ cups of cooked sliced or shredded chicken for a more substantial high-protein meal.
Can I make this with shrimp?
Yes. Sauté peeled, deveined shrimp separately until cooked, then add them to the finished pasta.
Can I make this ahead of time?
Yes, but creamy pasta is best served fresh. If preparing ahead, store it refrigerated in an airtight container and reheat gently with a splash of milk or broth.
Can I freeze creamy mushroom pasta?
It can be frozen, but the cream sauce may separate slightly after thawing. For the best texture, prepare it fresh.
How do I reheat leftovers?
Place the pasta in a skillet over low to medium-low heat. Add a splash of milk, cream, or broth and stir gently until hot and creamy again.
Is this recipe keto-friendly?
Traditional penne makes this recipe high in carbohydrates. For a keto version, substitute regular penne with a low-carb pasta alternative or zucchini noodles.
What can I serve with this pasta?
Great options include:
Garlic bread
Green salad
Roasted vegetables
Grilled chicken
Steamed broccoli
Garlic green beans
A simple tomato and cucumber salad
Can I add spinach?
Yes. Add 2–3 cups of fresh baby spinach during the final 1–2 minutes of cooking and stir until wilted.
Can I add sun-dried tomatoes?
Definitely. Add about â…“ cup chopped sun-dried tomatoes along with the asparagus for a sweet and tangy flavor.
Can I make this without mushrooms?
Yes. Simply replace the mushrooms with additional asparagus, zucchini, spinach, or broccoli.
Serving Suggestion
For the best presentation, pile the creamy penne onto warm plates, arrange a few asparagus pieces on top, sprinkle generously with Parmesan and parsley, and finish with freshly cracked black pepper and a small squeeze of lemon.
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.
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