🍝🌿🍄🧀🌟 One-Pot Pasta with Mushrooms & Asparagus with Luxurious Truffle Alfredo & Whipped Feta
This sophisticated one-pot pasta dish is a celebration of spring flavors and earthy richness. Tender pasta, crisp-tender asparagus, and savory mushrooms are bathed in an ultra-creamy, truffle-infused Alfredo sauce, all topped with a light and tangy whipped feta drizzle. Gourmet comfort food at its finest, with the ease of a single pot!
Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients:
For the One-Pot Pasta:
1 tbsp olive oil
1 medium shallot, minced (or ½ small yellow onion, finely diced)
2 cloves garlic, minced 🧄
8 oz cremini mushrooms, sliced
1 lb asparagus, trimmed and cut into 1-inch pieces
12 oz (about 340g) pasta of your choice (e.g., penne, rotini, cavatappi, fettuccine broken in half)
4 cups (about 1 liter) vegetable broth
1 cup heavy cream
½ cup grated Parmesan cheese 🧀
Salt and freshly cracked black pepper to taste
For the Luxurious Truffle Alfredo & Whipped Feta Drizzle (Creamy Twist):
2-3 tsp white truffle oil (adjust to taste, start with 2 tsp) 🍄
Whipped Feta Drizzle:
4 oz feta cheese, crumbled
2 tbsp heavy cream
1 tsp fresh lemon juice 🍋 (optional, for brightness)
Instructions:
Sauté Aromatics & Mushrooms:
Heat 1 tbsp olive oil in a large (5-6 quart) pot or Dutch oven over medium heat.
Add the minced shallot (or onion) and sauté for 2-3 minutes until softened.
Add 2 cloves minced garlic and the sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until mushrooms are softened and lightly browned.
Add Pasta & Liquids:
Stir in the pasta to the pot.
Pour in the vegetable broth and 1 cup heavy cream. Stir well to ensure the pasta is submerged.
Bring the mixture to a boil over medium-high heat.
Cook Pasta & Add Asparagus:
Once boiling, reduce heat to medium-low, cover the pot, and cook for 10-12 minutes, stirring every few minutes to prevent sticking, until the pasta is nearly al dente.
Add the asparagus pieces to the pot. Stir to combine.
Continue cooking, uncovered, for another 5-8 minutes, stirring frequently, until the pasta is al dente, the asparagus is tender-crisp, and most of the liquid has been absorbed, forming a creamy sauce.
Finish Alfredo Sauce:
Remove the pot from the heat. Stir in the ½ cup grated Parmesan cheese until melted and smooth.
Stir in 2-3 tsp truffle oil. Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich and creamy.
Prepare Whipped Feta Drizzle:
While the pasta finishes, in a food processor or with an electric mixer, whip the crumbled feta cheese with 2 tbsp heavy cream and 1 tsp lemon juice (if using) until smooth and creamy.
Serve:
Divide the truffle Alfredo pasta among bowls.
Drizzle generously with the whipped feta over each serving.
Serve immediately and savor this luxurious one-pot meal!
Tips for Success:
Don't Crowd the Pot: Use a wide, heavy-bottomed pot or Dutch oven to ensure even cooking and prevent sticking.
Stir Frequently: Especially once the liquid starts to reduce, stirring regularly is crucial to prevent pasta from sticking to the bottom.
Truffle Oil Quality: A good quality truffle oil will make a significant difference. Start with the lower end of the recommended amount and add more to taste.
Pasta Type: Medium-sized pasta shapes (like penne, rotini, farfalle) tend to work best in one-pot recipes. Avoid very thin or very small pasta.
Adjust Liquid: If your pasta absorbs liquid quickly and the sauce becomes too thick before the pasta is cooked through, add a splash more hot vegetable broth or water until it reaches your desired consistency.