Roasted Asparagus and Mushroom Pasta in Lemon-Cream Sauce

Do you guys ever feel like you have about 15 million more things on your to-do list every day than you can possibly do? Yeah, that’s where I am right now. Like I mentioned earlier this week, my family and I just got home from vacation on Monday and then today, Sara and I are heading to Dallas for a speaking engagement. I literally haven’t unpacked my vacation suitcase yet, let alone packed my work suitcase. We’re feverishly putting final touches and turning in final edits on our next book. Yesterday, I literally changed out of my pajama pants into real pants (and by “real pants,” I mean yoga pants) so I could pay my daughter’s dance tuition. Right now, all I want to do is paint my front door, make yummy food, put together a baby crib, plant flowers, and take a nap, but that will have to wait until after next weekend.

I’m not complaining–I’m grateful for our opportunities, and honestly, I’d rather be busy than not busy. But simple things like dinner are also stressing me out. I’m sick of eating out, I don’t have a huge appetite, and I don’t have a lot of time on my hands, so I guess I’m kind of in the mood for fancy-ish comfort food. That’s easy. And not horrible for me. Not a terribly tall order, right? Yeah, right.

I kind of threw this together using my favorite Alfredo sauce and some fresh produce I had in my fridge. And it ended up being so so so so good. SO good. I kind of wish I’d thrown a few shrimp sauteed in the lemon olive oil, but even still, it was one of the best things I’d eaten in a long time.

To get started, break the tough ends off of a pound of asparagus and thickly slice about 3-4 cups of whole mushrooms.

Preheat your oven to 400. Line a rimmed baking sheet with aluminum foil and set it aside.

Using a fine grater or Microplane, zest 2 lemons (or enough to get 1 tablespoon lemon zest). Juice the 2 lemons (or enough to get about 1/4 cup of lemon juice)…

Add 2 tablespoons extra virgin olive oil, 4-5 cloves minced garlic, 1/4 teaspoon coarsely ground black pepper, 1/4 teaspoon Creole or coarse-grain mustard, and 1/2 teaspoon kosher salt.

Whisk the mixture together and then toss it with the mushrooms and asparagus. Spread the veggies onto the prepared baking sheet and roast it in the preheated oven for about 20 minutes or until the veggies are tender but not mushy. Remove from the oven and allow to stand for 5-10 minutes.

While the veggies are roasting, cook 8 ounces linguine in salted water al dente and prepare a batch of Guiltless Alfredo Sauce. After you add the Parmesan cheese, add the lemon zest. You can either portion out the pasta, sauce, and veggies into individual servings or toss it all together. Serves 6-8.


  1. I hear ya on the to-do list…always the worst after the relaxation of vacation…it took me weeks to catch up after our last trip…but that dish looks like it more than makes up for it…thanks for sharing.

  2. this is perfect, im adding it to my menu next week. is the mustard absolutely necessary? I know its only 1/4 tsp but I’m scared I’ll be able to taste it too much and don’t actually want to buy an entire jar of it if you know what I mean.

    1. It doesn’t make it mustardy at ALL, it just rounds out the favors a little. The good news is that of you can find it, creole mustard is super super cheap (and it’s by far my favorite mustard–the only thing I use on sandwiches!)

  3. We’ve just recently discovered that our 2 year old LOVES asparagus. Crazy. So, this is perfect. Can’t wait to try it!

  4. My Goodness! You have done it again, actually that isn’t a surprise…you ladies are awesome like that :). Thank you for the awesome recipe, all of my favorite things in one dish…yes please!

  5. This looks delicious! Lemon is my new favorite when I want something to taste light and fresh. I think I need to go buy some asparagus so I can make it this weekend.

    Good luck getting all your stuff done. I am right there with you — grateful for all the wonderful things in my life that keep me overwhelmingly busy.

    1. Update: I made this for dinner last night and it was AWESOME! I did it with asparagus, broccoli, and ham and we loved it that way. Also, after glancing through some of the comments I just realized I totally left out the mustard (and it was fine but I bet it would be even better if I remembered to do it the right way). This was the first time I have made your guiltless alfredo sauce and now I don’t know why I’ve waited so long to try it. It was good enough to lick my plate, er, um, I mean sop up the extra sauce with my bread. 🙂

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