Asparagus and crimini mushroom pasta

Comfort foods for rainy days are the best. What I love most about comfort foods is ease of preparation and access to local, pronounce-able ingredients that don’t require a degree in new age hippie speak (I mean, I love and use “nutritional yeast“ but the looks I got from staff when asking for it…)

What makes this dish really sing is the side sautéed cabbage and onions. I’m not the biggest fan of cabbage but with onions, crikey, it’s a whole new level of melt in your mouth deliciousness. This healthy and delicious pleaser of a meal takes less than 30 minutes from fridge to table. Give it a try tonight!

Ingredient Amount Prep
Cabbage ½ head Sliced thinly
Onion ½ Sliced thinly
Crimini Mushrooms 6 Sliced
Pasta + 3 cups  
Asparagus* 1 cup Chopped 1 inch segments
Garlic 2 cloves Minced
Salt and Pepper   To taste
Olive oil   To drizzle on top
Parmesan (optional)    

* If asparagus isn’t available, other vibrant greens such as spinach, broccoli or peas make great substitutes

+ Swap out gluten free or whole wheat pasta or quinoa if that floats your boat, too!


  1. Melt butter in large non stick skillet on medium heat.
  2. When butter is melted and hot add the cabbage and onions.
  3. Sautee for 2 minutes, add minced garlic.
  4. Season with salt and pepper to taste.
  5. Cook until cabbage and onions brown up. Stirring often to be sure it doesn’t burn.

In a separate pan

  1. Heat oil in a heavy skillet.
  2. Add mushrooms and sauté, stirring until they are browned evenly.
  3. Add asparagus and sauté, stirring for 1 minute. Add salt, pepper and shallots; sauté 1/2 minute.


  1. Prepare pasta according to package directions, to al dente
  2. When pasta is finished, strain and combine all the ingredients into one pot
  3. Season with salt and pepper and parmesan
  4. Drizzle with your favourite olive oil and parmesan

Serve this dish up with a side of salad for extra greenery, (or pirogies if you’re feeling extra love for startchy carbs) and enjoy!

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