Love, love, love this! I do love creamy pasta dishes, so I really have to limit myself. If I had to put a label on favourite food, it would say PASTA! This particular pasta dish is so satisfying and delicious. I like to have it when I know it will be a leisurely dinner so I can enjoy and savour every bite!
Place a steamer over a pot of simmering water and add asparagus. Steam for about 5 minutes and then remove from heat and place over a bowl of cold water. You do this to ensure it does not continue to cook.
Meanwhile in a large skillet, add one tablespoon of olive oil and the chopped tomatoes along with 2 teaspoons of garlic. Stir and cook over a medium heat for bout 10-12 minutes, or until all the tomatoes are soft. Add the balsamic vinegar, stir and remove from heat. Cover and keep warm.
In another skillet, add 1 tablespoon olive oil, 12 teaspoon of garlic and the mushrooms. Cook over a hight heat until the mushrooms are browned and soft. This should take around 8 minutes. Remove from heat, cover and keep warm.
Next, cook your pasta according to package instructions.
In a large stainless steel pot, add cream, lemon juice, lemon zest and butter. Heat until it starts to bubble and immediately reduce heat to low. Add the mushrooms, asparagus and peas and stir until all coated. Gradually add the stock until it reaches a very nice and creamy texture. Now add the Parmesan cheese (reserving a little for garnish), pasta and fresh basil (again reserving a little for garnish). Stir until all ingredients are combined. If you notice it is kind of dry, add more stock. Serve immediately topped off with the tangy tomatoes, reserved Parmesan and basil.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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