Penne with Creamy Asparagus Sauce

    1 hour

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

    69 people made this

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (52)


    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)


    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)


    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)