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.

56 comments

  1. Thanks so much for coming to Dallas for TOFW. I was so impressed with you and Sara and really enjoyed your presentation. I love your blog and was so excited to hear you guys speak. You were awesome!! Thanks for inspiring us and making us all laugh!

  2. Dear Kate, This recipe looks great! As you know, I’m always looking for something easy, fast, and good for quick dinners. Thanks so very much for coming to see us last week with your cute Clark, Meredith, and husband, Sam. I still can’t believe how delicious and beautiful your sugar cookies with Glace’ Icing were. Also the District 11 Bread Rolls were about the best rolls I’ve ever eaten! I have to tell all of your readers that the photos on your blog are very good, but truly don’t do justice to the real thing! I was VERY impressed! Love, Lorraine Randle

  3. I made this for dinner last night and it was fabulous! I used “normal” mustard because that’s what we had and I didn’t wany to buy a bottle of something different. I couldn’t taste it at all. My husband thought it was a “little too lemony” but I thought it was wonderful!! Thanks so much for a new recipe. Oh, I also made your guiltless alfredo sauce – easy and so good! It was my first time making my own alfredo sauce and I will definitely make it again! Thanks again!

  4. I know you said that the creole mustard is super cheap, but would any other kind of mustard work fine with this as well? Is the creole mustard just used for texture since it’s gritty or for flavor also?

    1. You could use another mild coarse-grain mustard, I just like creole because it has a great, mild, complementary flavor; yellow mustard is too distinct, Dijon is too strong, and a lot of other coarse mustards are very strong, too. Walmart actually has a great, mild coarse mustard.

      1. I’m glad I read this, I don’t have any of those mustards, just honey, spicy brown, and regular. maybe I’ll just use a dash of dry..

  5. Ya know those terribly annoying comments that make you cringe and think, “whatever you like, dummy!” ? Well….this is one of those comments. Sorry! 🙂 Not a mushroom person, but do love the idea of another veggie in the pasta. Since there is lemon involved (which I never cook with – throws off my brain palette) what other veggies would you recommend?

    Wow – not only one of those dumb questions, it was also terribly asked! Hope you can understand and forgive! Have a fabulous trip!!

  6. Exactly my thoughts today, don’t want to eat out and can’t make up my mind what I want to make. I do have aparagus in my fridge. So that and baked chicken will do for today 🙂 Thanks for sharing!

  7. Thanks for this! I was trying to think of a meatless recipe to make tonight and this is perfect because I have everything on hand (minus the mushrooms, but they are not my favorite so I will have to use something else). Good luck getting everything done–I usually do things like create a list that’s humanly impossible to achieve in a day, especially with 3 kids around.

  8. I have been waiting for something delicious to do with my asparagus. My dad grows it out by his back fence, so in the summer I have an unlimited supply. Looks delicious.

    Good luck with your busy travel schedule. I hear everything is bigger in Texas, you’ll have to let us know if that’s true.

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