April 4, 2014

Baked Asparagus Mushroom Pasta

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Cheesy and delicious, this baked asparagus mushroom pasta is perfect for dinner or entertaining! Filled with fresh spring veggies, a homemade white sauce and a crunchy panko parmesan topping. Vegetarian.

A glass baking dish filled with Baked Asparagus Mushroom Pasta.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

So asparagus and I are BFFs right now.  I can’t stop buying it – maybe a little excessively so.  

When I was at the grocery store this week, the cashier actually stopped to ask me what I was planning to make with all of the asparagus I had piled in my cart.  

But it is just so good.  

Such as when it is in a creamy cheesy pasta bake with plenty of mushrooms?  With a panko / parmesan topping that gets nice and crispy in the oven?  You betcha.

Two plates with servings of Asparagus Mushroom Pasta.

I’m in that weird phase right now where the weather is starting to get a little bit warmer so I am craving spring vegetables and the like … but I’m also not ready to give up on comfort foods.  

Hence this pasta dish.  Combines everything in one.  

Winner winner chicken dinner.  But no chicken.  Just veggies.

A white plate with a serving of Baked Mushroom Pasta.

Additional Baked Pasta Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Baked Asparagus and Mushroom Pasta | cookiemonstercooking.com

Baked Asparagus Mushroom Pasta

Yield: about 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Cheesy and delicious, this baked asparagus mushroom pasta is perfect for dinner or entertaining! Filled with fresh spring veggies, a homemade white sauce and a crunchy panko parmesan topping. Vegetarian.

Ingredients

For the pasta:

  • 1 medium onion, sliced
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 1 bunch asparagus spears, ends removed and cut into 2 to 3-inch chunks
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pound your favorite pasta shape (I use shells)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, drained well
  • 8 ounces provolone, shredded and divided
  • ¼ cup panko breadcrumbs
  • ¼ cup freshly grated parmesan cheese

For the sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (I use 2%)
  • ¼ teaspoon salt
  • dash of pepper
  • dash of ground nutmeg
  • ¼ cup freshly grated parmesan cheese

Instructions

For the pasta:

  1. Preheat the oven to 400ºF.
  2. Add the onion, mushrooms, asparagus and garlic to a 9 by 13 inch baking dish. Drizzle with the olive oil and toss to combine.
  3. Bake for about 20 minutes, stirring once halfway through, until the veggies are tender. Remove from the oven and add the veggies to a large bowl. Set aside the baking dish for later.
  4. Maintain the oven temperature.
  5. Meanwhile, cook the pasta to al dente according to the package directions. Reserve ¼ cup of the cooking water, then drain and add the pasta to the large bowl with the veggies. Add in the diced tomatoes and set aside.

For the sauce:

  1. In a small saucepan set over medium heat, add the butter. Once melted add in the flour, whisking constantly. Continue to whisk for about 2 minutes, until golden brown and nutty in fragrance.
  2. Slowly pour in the milk, continuing to whisk constantly. Let the mixture come to a simmer, still whisking fairly frequently, and cook until it thickens up a bit, about 1 to 2 minutes after simmering. Remove from the heat and add in the salt, pepper, nutmeg and parmesan. Whisk until smooth.
  3. Pour the sauce into the large bowl and then add in half of the shredded provolone cheese. Mix until well combined, adding in a little of the reserved pasta water if needed to loosen the pasta up (I didn’t need any). Season with salt / pepper to taste.
  4. Transfer the mixture to the baking dish you used for the veggies. Top with the remaining provolone. In a small bowl, mix together the panko and parmesan and sprinkle over the top.
  5. Bake for about 20 minutes, until the cheese is melted and the top is golden and bubbly.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 516mgCarbohydrates: 53gFiber: 3gSugar: 3gProtein: 20g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Main Dish
Easter, Main Dish, Meatless, Pasta, Recipes (ALL), Seasonal, Vegetarian
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