Creamy Lemon Asparagus Pasta

A plate of pasta shells mixed with grilled chicken, mushrooms, and herbs sits on a decorative white plate with two forks beside it, next to a partial view of a pot and a lemon, evoking the fresh flavors of Creamy Lemon Asparagus Pasta.

Creamy Lemon Asparagus Pasta

Creamy Lemon Asparagus Pasta is a vibrant, easy-to-make dish that combines roasted asparagus, mushrooms, and pasta in a rich lemon-Parmesan cream sauce. Perfect for a light yet indulgent meal, this fresh and flavorful pasta recipe is ideal for spring dinners, gatherings, or everyday comfort food. Ready in under 45 minutes.

Course Main Course

Cuisine American

Keyword Asparagus, Cream, Easy Recipes, Easy to Make, Healthy, Lemon, Pasta, Quick and Easy Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 1243kcal

Equipment

Ingredients

Let's gather the ingredients!

2 tbsp unsalted butter
1 pint heavy cream
16 oz pasta
2½ cups shiitake mushrooms chopped
16 oz asparagus
3 cups Parmesan cheese grated
¼ cup lemon zest
2 cloves garlic
salt and pepper to taste

Instructions

Preheat oven to 400°F.
Line a baking sheet with asparagus, then drizzle with olive oil, salt, and pepper. Bake for 10-15 minutes.
Cook pasta in boiling water.
Melt butter in a medium pot, then add minced garlic. Once browned, pour in heavy cream and boil for 4-5 minutes on medium-high heat.
Stir in Parmesan, lemon zest, mushrooms, and asparagus.
Mix in cooked pasta until well combined.
Season with salt and pepper to taste.
Garnish with extra grated cheese, lemon zest, and parsley.

Notes

Roast the asparagus until the tips are just starting to caramelize and the stalks are tender but not limp. That slight char on the tips adds a depth of flavor to the finished pasta that plain steamed asparagus doesn't produce.
Freshly grated Parmesan only. Pre-shredded has anti-caking agents that prevent it from melting smoothly into the cream and produce a grainy, clumpy sauce rather than a silky one.
Save the pasta water before draining. The starchy water is what loosens the sauce after the pasta is tossed through without diluting the flavor the way plain water would.
The lemon zest is the detail that makes this pasta taste specifically bright and fresh rather than just another heavy cream sauce. Don't reduce it and don't swap it for lemon juice which adds acidity without the concentrated citrus oil that the zest provides.

Nutrition