Lemon Poppy Seed Cream Pasta with Oyster Mushrooms

Name: Lemon Poppy Seed Cream Pasta with Oyster Mushrooms and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 cloves Garlic, Minced; 2 Shallots, Minced; 8 spears Asparagus, Cut Into 1-inch Pieces (get Rid Of The Woody Ends); 4 cups Oyster Mushrooms, Sliced (can Use Cremini Instead); 16 ounces, fluid Chicken Broth, Or More If Needed; 1 box (375g Size) Fettuccine; 1 Lemon, Juiced; 1 cup Milk; 4 (3/4 Oz. Size) Laughing Cow Cheese Triangles; 4 cups Baby Spinach, Raw (or As Desired); Sea Salt And Ground Black Pepper To Taste; Poppy Seeds As Desired For Garnish

Servings: persons

2 Tablespoons Olive Oil
2 cloves Garlic, Minced
2 Shallots, Minced
8 spears Asparagus, Cut Into 1-inch Pieces (get Rid Of The Woody Ends)
4 cups Oyster Mushrooms, Sliced (can Use Cremini Instead)
16 ounces, fluid Chicken Broth, Or More If Needed
1 box (375g Size) Fettuccine
1 Lemon, Juiced
1 cup Milk
4 (3/4 Oz. Size) Laughing Cow Cheese Triangles
4 cups Baby Spinach, Raw (or As Desired)
Sea Salt And Ground Black Pepper To Taste
Poppy Seeds As Desired For Garnish

1
Heat olive oil in a large skillet over medium heat.
2
Add the garlic and shallots.
3
Saute until fragrant and tender.
4
Add the asparagus and mushrooms.
5
Saute until vegetables are tender.
6
Transfer garlic, shallots, asparagus, and mushrooms to a pot and cover to keep them warm.
7
Pour chicken broth into the skillet, and bring to a boil.
8
Once boiling, add the pasta noodles and lower the heat to medium-low.
9
Add the freshly squeezed lemon juice.
10
Allow the noodles to simmer in the broth until cooked, approximately 25 minutes (or according to your pasta package instructions).
11
Add extra chicken broth as needed throughout the cooking process.
12
Once the noodles are nearly done, add the milk and the Laughing Cow cheese.
13
Stir to mix and to melt the cheese.
14
Simmer until cheese is completely melted.
15
Add the fresh baby spinach leaves, as well as the vegetables you put aside (asparagus, mushrooms, shallots, and garlic) and stir.
16
Remove from heat.
17
Cover and let the pasta stand for five minutes.
18
Season the pasta with sea salt and ground black pepper.
19
Dish it up.
20
Garnish with poppy seeds.
21
Note: To properly rid the asparagus spears of the woody ends, hold the spear with both hands and gently bend.
22
The spear will snap in the right place.
23
Discard the woody end.

802

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 cloves Garlic, Minced, 2 Shallots, Minced, 8 spears Asparagus, Cut Into 1-inch Pieces (get Rid Of The Woody Ends), and more.

Yes, Lemon Poppy Seed Cream Pasta with Oyster Mushrooms and Asparagus falls under the Seafood 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!

Lemon Poppy Seed Cream Pasta with Oyster Mushrooms and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions