Penne with Creamy Asparagus Sauce

    Penne with Creamy Asparagus Sauce

    (68)
    6saves
    1hour


    67 people made this

    Fresh sauteed vegetables in creamy pasta sauce make this a delicious and easy dinner or dinner party meal.

    Ingredients
    Serves: 8 

    • 1/2 cup (125ml) olive oil
    • 2 cloves garlic, crushed
    • 300g mushrooms, sliced
    • 1 bunch fresh asparagus, trimmed and chopped
    • 1 (400g) tin pureed tomatoes
    • 1/2 teaspoon salt and pepper to taste
    • 500g penne
    • 1 cup (250ml) thickened cream

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Heat the olive oil in a frypan over medium heat and saute the garlic until lightly browned. Place mushrooms in the frypan and cook 5 minutes. Mix in asparagus and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low and simmer 20 minutes.
    2. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    3. Mix the cream into the frypan and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.
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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (68)

    by
    36

    I'm giving this recipe 4 stars because the first time I made it I thought it was good but needed improvement. Here are the changes I made to suit it more to my tastes and to make it a little healthier: reduced oil to 1/3 cup (don't reduce the oil too much, it adds to the richness!); added some chopped white onion; added more minced garlic; instead of pureed tomatoes, I opened a can of petite diced tomatoes and blended half of it, then added the blended tomatoes as well as the rest that were in the can; squeezed the juice of one small lemon into the sauce near the end to brighten the flavor a little. I thought it was really good!  -  29 May 2008  (Review from Allrecipes USA and Canada)

    by
    20

    Delicious. Had I had some chicken handy, I would have added it...but it was good without it. Loved the fresh veggies and the only change I made was to toss in a few shakes of Italian seasoning and use fat free sour cream as opposed to cream since to me, it adds a lot of flavor. And I decreased the oil by a lot - don't think there is a need for a full 1/2 cup! Nice and simple, will use again. Thanks.  -  20 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    19

    I had to make some changes to due to the ingredients that I had on hand. I only had 2 portobella mushroom caps, so I sliced and cut them into bite size pieces. And I didn't have any canned tomatos so I chopped 2 small ones and put it in the food processor. Had I had the correct ingredients, this would have been little time consuming to make. I also used only 1/4 cup olive oil and half & half in an attempt to reduce calories. Because I didn't use heavy cream it didn't get as thick as it was supposed to, but the fresh veggies really stood out. It could still use a little tweaking to make it an awesome dish, but it definitely has the potential.  -  23 Aug 2006  (Review from Allrecipes USA and Canada)

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