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 too eat lots of soups lately too, but main,y mushroom, cauliflower, or pumpkin soup. Your tortellini soup looks wonderful.

  2. I thought Miryam made her own tortellini when I saw this recipe in my blog feed. I was like Whaaaaaat?! LOL. This looks divine and so much faster! I’m into soups lately too. My kids love soups, no fussying about dinner.

  3. Miryam, I’ve never made tortellini soup before but you’ve me inspired to try since it looks so easy and quick to make it. Also it looks so flavourful ;-)

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