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Creamy Mushroom-Asparagus Pasta Toss
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- #33614
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
8 ounces bow ties, ziti or other medium pasta shape, uncooked
1 bunch asparagus, trimmed and cut into 1-inch pieces
4 cups sliced button mushrooms
1 1/2 tablespoon all-purpose flour
1 1/2 cup skim or 1% milk
2 tablespoons Dijon mustard
salt and freshly ground black pepper
directions
Cook pasta according to package directions; two minutes before the pasta is done add asparagus.
While pasta is cooking, coat a 10-inch skillet with cooking spray; place over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally.
Reduce heat to medium. Sprinkle flour over mushrooms; continue cooking 1 minute, stirring constantly. Add milk and mustard; simmer about 2 minutes or until sauce thickens.
Drain pasta and asparagus; return to pot. Add mushroom mixture; toss to coat. Season with salt and pepper to taste. Serve immediately.
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nutrition data
276 calories, 2 grams fat, 53 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.
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reviews & comments
Can you freeze this?
March 27, 2012
Have made this 3 times in a month since asparagus is in season. On a low fat diet, so the low fat milk makes a great cream sauce. Because of the Dijon, no other flavoring is needed. So easy, quick, and reheats well, just add a little more milk.
March 30, 2008
This is easy and delicious. The "cream" sauce couldn't be easier, and the dijon is really nice. I took the liberty of substituting half and half for 1/4 cup of the milk, and using garlic and thyme with the mushrooms. I also sprinkled fresh Parmesan over the top.