What is a simple asparagus mushroom red pepper pasta recipe?

A simple version uses basic ingredients like pasta, garlic, fresh asparagus, mushrooms, and red bell pepper. You cook everything together in one pot, then finish with a touch of cream or olive oil. It’s quick, fresh, and packed with natural flavors—ideal for a no-fuss dinner.

What makes this recipe easy to prepare?

It’s a one-pot dish with minimal prep work. You just chop your veggies, cook them with pasta in one pan, and stir in a splash of cream or alternative. The steps are short, and cleanup is easy. It’s one of the simplest ways to enjoy vegetables in pasta.

Can I make this pasta without using cream?

Yes, and it still turns out great. You can substitute cream with a little extra olive oil or some reserved pasta water. This keeps the dish light while letting the flavors of the asparagus, mushrooms, and red pepper come through.

How can I make it creamy without feeling too heavy?

Try adding a small amount of cream or a dairy-free option like oat milk. Goat cheese or Parmesan also add richness without overwhelming the vegetables. The sauce lightly coats the pasta, giving it a creamy texture that’s still refreshing.

Is this vegetable pasta dish considered healthy?

Absolutely. It’s made with whole vegetables, minimal fat, and no processed sauces. You can use whole grain pasta or gluten-free options to fit your needs. It's a great way to enjoy a wholesome, colorful, and satisfying dinner.

Asparagus Mushroom Pasta - Irresistible Quick Dinner

Description

This one-pot asparagus mushroom red pepper pasta recipe is fast, fresh, and full of flavor. Ready in under 30 minutes, it’s creamy, flexible, and perfect for busy nights.

Ingredients

Scale

8 oz pasta of choice
1 cup asparagus, trimmed and chopped
1 cup mushrooms, sliced
1 red bell pepper, sliced
2 cloves garlic, sliced
2 tbsp olive oil
3 cups water
1/2 cup heavy cream (or dairy-free alternative)
Salt and pepper to taste
Optional: Parmesan cheese, crumbled bacon

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Instructions

Slice mushrooms, garlic, asparagus, and red bell pepper.
In a large pan, add pasta, mushrooms, garlic, olive oil, salt, pepper, and water.
Bring to a boil and cook for 5–6 minutes, stirring occasionally.
Add red bell peppers and asparagus, cook 2–3 minutes more.
Reduce heat and stir in cream. Simmer until pasta is al dente.
Season to taste and serve with Parmesan or bacon if desired.

Notes

Use gluten-free pasta for dietary preferences
Coconut cream or oat milk can replace heavy cream
Add grilled chicken or tofu for extra protein
Great for leftovers; refrigerate for up to 3 days

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: pasta
Method: One Pot
Cuisine: American

Nutrition

Calories: 385
Sugar: 5g
Sodium: 180mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 10g
Cholesterol: 25mg