I almost didn’t share this pasta with you because it’s so simple. I thought there’s nothing new or exciting about this method. It’s classic and basic. It’s the type of meal that myself and countless others have made so many times. It’s the pasta I make when I want a quick but also satisfying and comforting weeknight meal.
And then I realized that that’s exactly why I should share it. My simple and basic may be new to someone else and could become someone else’s quick and easy. One of my intentions when starting this blog was to share the recipes I’ve been making for years, without much variation, and this is certainly one of them.
So I present to you my most basic method for making pasta with garlic, mushrooms, and a vegetable or two. This is one of those no-recipe recipes. For those who need exact measurements, please don’t run away. Trust me when I say that, for this pasta, you don’t need to measure. It doesn’t need to be perfect. Go ahead, eyeball everything, and it will turn out fine.
Although you can use any vegetables that you have on hand, I highly recommend using mushrooms. The mushrooms, garlic, and cheese just work so well together. As for the pasta, you can use almost any pasta shape, long or short. I just don’t recommend using one any smaller than orecchiette.
A quick, easy weeknight pasta. Think of this as a no-recipe recipe. Master the basic method and adjust the quantities to your taste. Begin by heating some extra virgin olive oil in a large sauté pan over medium heat. A couple drizzles will do. Add your mushrooms and sauté until browned. Add a little more olive oil to the pan if it gets dry. Once they have started to brown, add a pinch of salt, a few grinds of pepper, and the garlic. Sauté for another minute and then place the mushrooms and garlic in a bowl and set aside. Boil your pasta while you work on your vegetables. Be sure to set aside about a ½ cup of pasta water. Add a little more olive oil to the same pan that you used for the mushrooms and add the asparagus and another small pinch of salt. Sauté for a few minutes on medium heat. Then add a splash of water, cover the pan, and let the asparagus steam for 2 to 3 minutes or until tender. (If your asparagus is thin, you may be able to skip this step). If the asparagus is done before the pasta is ready, remove it from the heat. Once the asparagus is tender, add the mushrooms back to the pan with the asparagus over medium low heat. Add the cooked pasta and some of the reserved pasta water and toss everything. Add a small handful or two of pecorino or Parmesan cheese, a tablespoon or two of butter, a few grinds of pepper, and keep tossing for another minute or two. If it’s too dry, add a little more pasta water. Remove the pasta and veggies to a large serving bowl. Add more cheese and pepper, if you wish, and top with fresh herbs, if you have them. Serve immediately.Pasta with Mushrooms and Asparagus
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