Creamy Mushroom and Asparagus Penne Pasta

Ingredients

• 1 lb penne pasta

• 8 oz cremini or button mushrooms, sliced

• 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/2 cup chicken or vegetable broth

• 2 tablespoons butter (or olive oil)

• 1 teaspoon Italian seasoning

• Salt and black pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.

2. Sauté Mushrooms: In a large skillet or pan, melt the butter over medium-high heat. Add the sliced mushrooms and cook until browned and tender (about 5 minutes).

3. Add Asparagus & Garlic: Toss in the asparagus pieces and minced garlic. Sauté for another 3 to 4 minutes until the asparagus is bright green and crisp-tender.

4. Build the Sauce: Pour in the chicken broth, heavy cream, and Italian seasoning. Bring to a gentle simmer, allowing the sauce to thicken slightly for 2 to 3 minutes.

5. Combine with Cheese: Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

6. Toss and Serve: Add the cooked penne pasta directly into the skillet, tossing well to coat every piece in the creamy mushroom and asparagus sauce (add a splash of reserved pasta water if needed to loosen the sauce). Serve warm!