Penne With Asparagus, Peas, Mushrooms And Cream Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the penne pasta until al dente.
• STEP 2.In a separate pan, sauté the mushrooms until golden brown and set aside.
• STEP 3.In the same pan, add the asparagus and peas and cook until tender-crisp.
• STEP 4.Add the cooked mushrooms back to the pan and pour in the cream. Stir well to combine.
• STEP 5.Drain the cooked penne pasta and add it to the pan with the vegetables and cream sauce. Toss everything together until well coated.
• STEP 6.Season with salt and pepper to taste and serve hot.
• STEP 7.Garnish with grated Parmesan cheese, if desired.

Cooking Tips

• To ensure the asparagus stays crisp, blanch it in boiling water for 2 minutes before sautéing.
• Feel free to add cooked chicken or shrimp for an extra protein boost.
• For a lighter version, you can substitute half-and-half or milk for the cream.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan with a splash of cream or milk to maintain the creamy texture.
• Serve the penne with a side salad or garlic bread for a complete meal.