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Ingredients

olive oil: 1/2 cup
garlic: 2 cloves (crushed)
white mushrooms: 10 oz
asparagus: 6 spears (trimmed and chopped)
canned tomato puree: 14.5 oz
salt: 1/4 tsp
black pepper: 1 tsp
pasta (penne): 1 lb
heavy whipping cream (fluid): 1 cup

Penne with Asparagus and Mushrooms

Credit: allrecipes.com

User rating:

  • Prep Time
    15 min
  • Cook Time
    45 min
  • Servings
    8 serving(s)

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  1. Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

 

What else can I make with these ingredients?

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