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Fettuccine with Asparagus and Mushrooms


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  • 1/4 cup sun-dried tomatoes (not in oil)
  • 8 ounces uncooked fettuccine
  • 1 teaspoon olive or canola oil
  • 1 pound thin asparagus, broken into 2-inch pieces
  • 1 pound mushrooms, sliced (6 cups)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated Parmesan cheese


Adapted from


Step 1

1. Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
2. Cook and drain fettuccine as directed on package.
3. While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
4. Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.


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