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Mafalde Pasta with Morel Mushrooms and Asparagus--super easy and delicious!

Mafalde Pasta with Morel Mushrooms and Asparagus

The leftover asparagus recipe can be found here. 

Course Entree
Author TheSpicedLife

Ingredients

  • 1 T extra virgin olive oil
  • 3 T unsalted butter, divided
  • 1 large yellow onion, thinly sliced
  • 6-8 cloves garlic, minced
  • 2 T fresh minced thyme
  • approx. 1 lb fresh morel mushrooms, quickly soaked to remove any hiding critters and bottoms of stems removed
  • salt to taste
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • leftover asparagus (if using fresh use 1 bunch, blanched and add lemon juice)
  • fresh ground black pepper to taste
  • 1 lb dry mafalde pasta, cooked to your preference

Instructions

  1. Heat the oil and 1 tablespoon of butter in a large skillet over medium high until shimmering. Add the onion with a pinch of salt. Cook, stirring, until the onions are translucent and starting to get golden, about 10 minutes.
  2. Add the thyme and garlic and mix. Cook for another 1-2 minutes.
  3. Add the mushrooms with another pinch of salt. Cook, stirring, until the mushrooms have released their water and have shrunk a bit, 5-8 minutes.
  4. Add the wine and stir, cooking until the moisture has evaporated.
  5. Add the cream and asparagus and toss. Cook until the sauce has thickened and the asparagus is heated through.
  6. Add salt and freshly ground black pepper to taste. Add the remaining 2 tablespoons of butter, as well as the cooked pasta, and toss. Serve immediately.