Asparagus Mushroom Pasta – Guest recipe from Joyful Healthy Eats

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A guest post this week: Amazing looking Asparagus Mushroom Pasta

Krista Rollins from Joyful Healthy EatsThis week I’m very pleased to be presenting this guest posting from my friend Krista Rollins from Joyful Healthy Eats. She first got my attention when I saw the fantastic pictures on her recipes as I mentioned in my “The Proper Gear” post.  A few weeks ago, I sent her a recipe, Italian Tofu & Sweet Potato Stir Fry that appeared on her site.


Hi! I’m Krista and I blog over at Joyful Healthy Eats. I’m a food addict, healthy enthusiast, wife to an amazing man, and mother to the cutest little boy you have ever seen!

I’m so excited that Mike has allowed me to take over his blog. I have a great asparagus mushroom pasta recipe to share with you today, who doesn’t like pasta right?!

Here are some other recipes of mine, I would love for you to check them out when you get a chance! 🙂

Autumn Kale Salad 6Autumn Kale Salad

Mustard Balsamic Baked Chicken with Vegetables 8Mustard Balsamic Baked Chicken with Roasted Vegetables

Ok, lets get down to business! This Asparagus Mushroom Pasta has great flavor as is but once ramped up with some fresh thyme and goat cheese all I have to say is, yum! The lemony flavor from the thyme and tang from the goat cheese compliments the asparagus and mushrooms perfectly. It is super easy to make the definitely delivers on taste, even my little guy who is 18 months downed his plate!

To get started, bring one large pot filled with water to a boil. Heat a large saute pan to medium high heat. Put 2 Tablespoons of olive oil in the pan and then add 1 minced garlic clove. Saute for 30 seconds.

Asparagus & Mushroom Pasta 1

Next, add 2 pints of sliced baby bella mushrooms to saute pan. Saute for 10 minutes. Season with salt and pepper.

Asparagus & Mushroom Pasta 2

Add 2 Tablespoons of freshly chopped thyme and 1 cup of low sodium beef broth. Cook for 10 minutes. In the meantime add 1 lb. of penne pasta to boiling water and cook until al dente.

Asparagus & Mushroom Pasta 5

Next, add 1 bushel of asparagus chopped into 1″ spears to saute pan with mushrooms. Stir and cover. Cook for 5 minutes. Lastly, finish off by adding 4 oz. of goat cheese. Stir into beef broth mixture until cheese is melted. {Optional: for a thicker sauce add 1 Tablespoon of flour} Toss Asparagus Mushroom Mixture with Pasta and serve!

Asparagus Mushroom Pasta 4

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