Alice’s Asparagus and Mushroom Pasta

Serves: 4-6

Total time: Approximately 30-45 minutes hours. 

    15 minutes (prep); 15-30 minutes (cook).


With a vegetarian daughter, this is an important staple in our home.




·         1/3 cup olive oil

·         1 cup sliced fresh wild mushrooms

·         ½ cup chopped green onions — white part only, discard the green tops

·         ¼ cup minced garlic

·         ½ cup olive wedges

·         1 cup diced tomatoes

·         2 cups cooked asparagus, cut on a diagonal

·         1 ½ cups chicken (or vegetable) stock

·         ½ cups Marsala wine, or a dry white wine of your choice

·         Flour or corn starch slurry (made with equal parts flour OR cornstarch AND water)

·         1 tablespoon Italian seasoning

·         1 teaspoon sea salt

·         1/2 teaspoon pepper

·         1 pound (16 ounces) fusilli or bow tie pasta

·         Freshly grated Romano or Parmesan cheese




·         Cook the pasta and set aside — keeping it warm, if at all possible, while you prepare the vegetables and sauce.

·         In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until they are tender.

·         Add the olives and tomatoes. Heat thoroughly.

·         Add the cooked asparagus and dry spices, stirring constantly.

·         Add the wine to flash point — to cook out the alcohol — then add chicken or vegetable stock.

·         Add the flour (or corn starch) slurry to thicken the sauce.

·         Place the cooked pasta into a serving vessel and mix in the vegetables and sauce.

·         When everything is well mixed, sprinkle the dish with freshly grated Parmesan or Romano cheese and serve hot.


Copyright 2007, Alice C. Dames,  All rights reserved.  This recipe cannot be published elsewhere without express permission.