Mushroom and asparagus marsala pasta

Believe it or not pasta is one of the main dinner ingredients I use through out the week. Whether it is gluten free or whole wheat my kids love having pasta so making up different pasta recipe versions is a must for us to not get bored of pasta. This mushroom and asparagus marsala pasta was a great success. Instead of using chicken the pasta was great just with the veggies.

Mushroom asparagus marsala pasta | Eat Good 4 Life

I know this is a typical recipe that uses chicken but since we hardly ever eat chicken I figured I just make it with the veggies instead. This mushroom and asparagus marsala pasta turned out great and while you can use chicken I thought just with the veggies was perfect.

What is your favorite pasta recipe? I am making another one tomorrow. This one will include meat, which we eat very sparingly. I would say perhaps once a month since I am the cook at home and I am not to fond of it.

With all the sweets and cakes that I have been eating lately, making savory dishes is going to be my theme for the following days. Surely I won’t stop eating sweets but I will be making just very few in the next weeks to come.

Well, I hope you like this mushroom and asparagus marsala pasta, you can use any type of pasta you like. It will also take just about 20 minutes to make so it is perfect for any quick dinner recipe you are looking for.


Mushroom asparagus marsala pasta | Eat Good 4 LifeMushroom asparagus marsala pasta | Eat Good 4 LifeMushroom asparagus marsala pasta | Eat Good 4 Life


Mushroom and asparagus marsala pasta

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes


  • 16 oz whole wheat spaghetti
  • 20 oz sliced mushrooms
  • 12 oz asparagus, chopped
  • 4 garlic cloves, minced
  • 1/3 cup marsala wine, or dry white wine
  • 2-3 tbs butter, or 1/4 cup heavy cream
  • 3 tbs olive oil
  • 1/2 tsp celtic salt
  • Pinch crushed pepper
  • Parsley



Cook pasta according to package instructions.

In a saute pan add the olive oil and mushrooms and stir. Add the asparagus, garlic and salt. Stir for about 5 minutes until the veggies are soft. Add the wine and let it reduced for about 2-3 minutes. Add the butter and stir.

Turn the heat off and add the cooked pasta. Combine and serve. Sprinkle some pepper flakes and parlsey if desired.


  1. Hi, I would really to try this but I don’t drink any alcohol do you have any suggestions for an alternative?

  2. What a healthy and delicious meatless meal!

  3. It’s so simple and delicious.  I love a bit of cream while making pasta, so delicious.  
    Love this my dear like all your dishes.  Pinning this.
    Your pictures are stunning, love the board you used for this. Gorgeous.

  4. I can definitely see chicken pairing well with this dish, but the recipe as is is perfect for my vegetarian heart :) Seriously looks fantastic and the flavours sound perfect (I have made a very similar dish with the wine, mushrooms, and asparagus but you have taken it to the  next level!)

  5. Your marsala looks so tasty and I love your photos, they are so pretty! 

  6. Stunning photos!! you had me at asparagus with this recipe!!

  7. Pasta is big in my house, and I just love this dish! I’ve pinned it and cannot wait to try it. The combo of asparagus and mushrooms is wonderful. Beautiful photos!

  8. I love pasta! I’m always looking for new ways to jazz it up–this looks perfect!

  9. You can never have too many pasta dishes in your recipe book! I love the use of the fresh asparagus. 

  10. My family members every time say that I am wasting my time here at net, except
    I know I am getting familiarity all the time by reading thes good content.

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