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.

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  1. I can’t wait to hear all about your trip back to Spain. I’m into pasta dishes right now so this is right up my alley.

  2. This looks absolutely delicious… love sun dried tomatoes in my pasta.
    How lucky that you are in Spain. What part are you visiting? Can’t wait to hear all about it.. post pics. :)

  3. This looks amazing, so creamy! And I LOVE asparagus, mushrooms AND sun-dried tomatoes so this is right up my street! Looking forward to the avocado recipe too! :)

  4. Have the time of your life in Spain, Miryam! Step away from that computer, girl, and EAT! ;) I would give anything to be there right now… It’s been my favorite place I’ve ever visited in Europe!

    • Oh thanks so much. I am trying, but you don’t have to try hard here in Spain :-) The food so far has been amazing, fish balls, octopus, chorizo….but you know that!! I will try to get some pictures to post in the blog on my return. It shouldn’t be hard since I will be here for a month and a half :-)

  5. Your pene pasta looks wonderful. Love the sun dried tomato and asparagus in it. :) What the cream cheese is definitely a wonderful way to add some creamy factor into this dish.

  6. Enjoy your time in Spain. The pasta look scrumptious and a great healthier recipe to try. Thanks for sharing!

  7. Have fun with your family!! This dish looks spectacular!! YUM!!

  8. I received my package of chia and I am loving the Healthy Warrior bars- as is my 4 year old and husband. I am going to make some of your chia recipes next. Thanks so much!!!

  9. This looks so easy! Thank you for a quick midweek supper. I am trying to introduce new veggies to my girls and this will be a super yummy way to do so. I am so glad I feel across your blog.

  10. This was delicious!! My husband, 3yo and 10 mo gobbled it up!! I didn’t have enough asparagus & mushrooms to fulfill the recipe requirement,  so i added some zucchini and halved cherry tomatoes & cooked them along with the other veggies- so yummy!! Will def make again. Thanks for the nutritious recipe!

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