Happy Labor Day! I have some exciting news to share: Ree Drummond of The Pioneer Woman recently relaunched her website and added a new section called Food & Friends. I’m honored to be a founding contributor to that section.
My first recipe on her site is One-Pot Pasta with Mushrooms and Asparagus — a simple, flavorful dish that comes together quickly and is perfect for weeknights. It’s an easy one-pot meal that cooks in about half an hour and highlights tender mushrooms and bright asparagus tossed with bowtie pasta.
The method is straightforward: add most of the ingredients to a pot with water and olive oil, bring everything to a boil, and cook while stirring occasionally so the pasta doesn’t stick. A few simple steps yield a creamy, comforting pasta without a lot of fuss.
For the complete ingredient list and step-by-step instructions, check out the recipe for One-Pot Pasta with Mushrooms and Asparagus on Ree’s site.
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One Pot Pasta with Mushroom & Asparagus Recipe
15 minutes
15 minutes
30 minutes
4 to 6 servings
Ingredients
- 1 pound white or baby bella mushrooms, sliced
- 12 ounces bowtie pasta
- 4 garlic cloves, smashed, peeled, then thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 3 1/2 cups water
- 1 pound asparagus, ends trimmed and cut into 6–8 even pieces
- 2 Tablespoons salted butter
- 1/4 cup heavy cream
- freshly grated Parmigiano-Reggiano cheese, for serving
- cooked bacon, crumbled, for serving (optional)
Instructions
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For the full step-by-step instructions, please visit Ree’s site to view the complete One-Pot Pasta with Mushrooms and Asparagus recipe.
Did you make my One Pot Pasta with Mushroom & Asparagus Recipe?
If you made the dish, I’d love to see a photo and hear what you thought. You can upload a photo with your rating and comments below. If you share on social, use the hashtag #thelittlekitchenrecipes and tag @TheLittleKitchn so I don’t miss it.
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