Asparagus, Mushroom, And Procuitto Pasta With Goat

Name: Asparagus, Mushroom, And Procuitto Pasta With Goat Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pouond asparagus, trim off the woody ends and cut into 1 inch pieces; 1 10 ounce package of button mushrooms, sliced into 1/4 inch slices; 3 tablespoons olive oil; 1 cup chicken or vegetable broth; 1 4 ounce of prosciutto, cut into a small dice; 3 garlic cloves minced; 1/2 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon mustard powder; 1/4 teaspoon paprika; 1 tablespoon unsalted butter; 10 ounces goat cheese; 1 pound linguine, cooked and a cup of pasta water reserved

Servings: persons

1 pouond asparagus, trim off the woody ends and cut into 1 inch pieces
1 10 ounce package of button mushrooms, sliced into 1/4 inch slices
3 tablespoons olive oil
1 cup chicken or vegetable broth
1 4 ounce of prosciutto, cut into a small dice
3 garlic cloves minced
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
1/4 teaspoon paprika
1 tablespoon unsalted butter
10 ounces goat cheese
1 pound linguine, cooked and a cup of pasta water reserved

1
In a large stockpot bring a few quarts of water to a boil to cook the pasta. Follow the package directions but do remove the pasta about 2 minutes before the package said it will be done. You will mix the sauce and pasta together and the pasta will finish cooking in the sauce.
2
In a large skillet place tablespoon of oil and heat to med-high. When hot, place in a single layer the mushrooms. Do not add salt and pepper at this time, and when you think you need to flip them over don't. Wait a little longer, you are looking for a nice brown color on the mushroom. Remove and finish remaining mushrooms and add additional oil as needed. Cook the mushrooms in batches (could take up to 3 or 4) in the pan.
3
Add another tablespoon of olive oil and saute the aspsagus pieces till just tender and add in garlic and salt and saute for another 30 seconds. Move to plate with mushrooms.
4
Saute the prosciutto till crisp and then add chicken broth, bring to a simmer, add butter and goat cheese. When just melted add back the vegtables and cream. Add in black pepper.
5
Add in almost cooked pasta and toss for anohter minute till done. If it looks to dry add in some of the reserved pasta water.
6
Garnish: Crumbled goat cheese and parsley

1156

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pouond asparagus, trim off the woody ends and cut into 1 inch pieces, 1 10 ounce package of button mushrooms, sliced into 1/4 inch slices, 3 tablespoons olive oil, 1 cup chicken or vegetable broth, and more.

Yes, Asparagus, Mushroom, And Procuitto Pasta With Goat Cheese Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus, Mushroom, And Procuitto Pasta With Goat Cheese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions