Cheesy Portabella and Asparagus Pasta

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Cheesy Portabella and Asparagus Pasta

My husband and I talked on the phone and texted for several weeks before we met in person. When we met we planned to go to church together and grab some lunch. He awkwardly hung around all day until I felt obligated to invite him to stay for dinner. More than three years later I still haven’t gotten rid of him, so use caution when serving this recipe.

A lot of vegetarian pasta dishes are nothing but empty carbs, but the portabella mushrooms make this dish hearty and filling, and the asparagus lightens the taste palette. While the sauce is cheese based, its not heavy and sticky like some pastas. This is an easy, but foodie-friendly dish.

I used organic farfalle pasta, but you can use whatever shape suits your fancy. Shells are popular in similar dishes. When you sauté your ‘shrooms make sure that you are generous with the salt. While you will get plenty of saltiness from the vegetable stock and cheese, nothing is grosser than un-seasoned mushrooms. I am convinced that people who don’t like mushrooms have just been served un-seasoned ones.

Normally I like to use Alouette cheese for this dish, but my grocery store didn’t have it this week. I chose a soft white cheddar with garlic and herbs instead. It was ok, but a little too sticky/stringy/cheesy. I would opt for a softer cheese like feta to boursin next time.

Cheesy Portabella Asparagus Pasta
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2058 calories
284 g
149 g
62 g
93 g
32 g
1465 g
2490 g
26 g
0 g
25 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2058
Calories from Fat 545
% Daily Value *
Total Fat 62g
Saturated Fat 32g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 149mg
Sodium 2490mg
Total Carbohydrates 284g
Dietary Fiber 23g
Sugars 26g
Protein 93g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 T olive oil
  2. 2 portabella mushroom caps, chopped
  3. salt to taste
  4. 1 1/2 C vegetable stock
  5. 5 oz soft cheese
  6. 12 oz pasta
  7. 1 lb asparagus, ends trimmed
  1. Add olive oil and mushrooms to pan and sauté until cooked. Salt generously to taste. When mushrooms are cooked add vegetable stock, and cheese and stir until thickened into a sauce.
  2. In the meantime bring a stock pan of salted water to a rolling boil. Add pasta and cook for 5 minutes. Add asparagus to pasta and cook for 5 more minutes. Drain, then toss with mushroom sauce.
  3. Serve hot.
The House of Plaidfuzz
This dish is really a meal on its own, so I don’t serve it with a side. A nice glass of wine is always a great compliment! 

My favorite part about this dish is that every single member of my family loves it. The meat eaters, the picky littles – we can all eat the same meal! Give it a try for your next meatless meal.



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Hi! I'm Melissa!

Melissa is a former hairstylist of 20 years who has a passion for living a simply creative life. She loves inspiring others to pick up a planner and get their lives organized, to clean out a closet and minimize their clutter, and to clean up their physical and mental space to lead their most fulfilled life. She is a wife, mom, and crazy dog lady who constantly rewatches The Office.



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