Roasted Asparagus and Mushroom Pasta with Lemon Butter Sauce may be a mouthful but it's quick, easy, tasty, and filling. Top with green onion, pine nuts, and dairy-free parmesan cheese!
Of course, I rediscovered my love for asparagus right as they're going out of season. Good thing you can get them year round though! When I was younger I would dip boiled asparagus into mounds of mayonnaise and I was obsessed with it. Now my new favorite way to enjoy them is roast em up and throw them in with whatever I can!
This recipe is the perfect spring/summer recipe. The lemon butter sauce compliments the asparagus so nicely and the mushrooms give the dish a little extra something! I definitely sprinkled on some dairy-free parmesan cheese and red pepper flakes before digging in!
Roasted Asparagus and Mushroom Pasta with Lemon Butter Sauce
Ingredients
- 1 bunch of fresh asparagus
- 6 cups bow tie pasta
- 8 ounces sliced mushrooms
- 1 lemon zested and juiced
- 2 tablespoon dairy free butter
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Cook pasta according to the directions on your box. Wash and chop the asparagus into small pieces, about one inch.
- Toss chopped asparagus with 1 tablespoon olive oil, salt, and pepper. Then spread them evenly on a lined and sprayed baking sheet. Roast for 15 minutes.
- As the asparagus roasts, cook the mushrooms in a skillet. Season with a small amount of salt and pepper.
- In a large bowl, mix together the lemon zest and juice. Add in roasted asparagus pieces and cooked pasta, and toss with remaining olive oil and butter, then season to taste.
- Serve topped with chopped green onions, dairy-free parmesan, red pepper flakes, and pine nuts.
- Enjoy! Store in an airtight container and place in refrigerator. Leftovers can be eaten cold or reheated in the microwave.
Madison
This looks SO good I have to try this. Thank you for posting!! xx
Jenna | The Urben Life
Thank you! I hope you try it soon 🙂
Life with Larissa
This sounds like a yummy recipe! I usually eat asparagus as a side, but next time, I'll have to mix it into my pasta. I'm not a big fan of mushrooms though. Do you have a recommendation of what I could substitute for instead?
Jenna | The Urben Life
Thank you 🙂 Hmm I would suggest sun dried tomatoes, zucchini, or bell peppers!
Life with Larissa
Sun-dried tomatoes! I think I just found what I'm making tomorrow for dinner 🙂 Thank you!!
Jenna | The Urben Life
Yum, let me know how it turns out!