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Morel Mushroom and Asparagus Pasta Recipe Easy Creamy Lemon Crème Fraîche Delight

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A flavorful and creamy pasta dish featuring earthy morel mushrooms and crisp asparagus in a tangy lemon crème fraîche sauce, perfect for a quick and elegant spring meal.

Ingredients

Scale
  • 8 ounces (225 g) morel mushrooms, cleaned and sliced
  • 1 bunch (about 12 ounces / 340 g) asparagus, trimmed and cut into 1-2 inch pieces
  • 8 ounces (225 g) pasta (fettuccine, linguine, or gluten-free penne)
  • 1 cup (240 ml) crème fraîche
  • Juice and zest of 1 fresh lemon
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional)
  • ½ cup (50 g) grated Parmesan cheese
  • A handful of chopped fresh parsley or chives
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Clean and prep mushrooms and asparagus: rinse morels gently in cold water and pat dry; slice longer mushrooms lengthwise. Trim asparagus ends and cut into 1-2 inch pieces.
  2. Cook pasta in a large pot of salted boiling water according to package instructions until al dente (8-10 minutes). Reserve ½ cup (120 ml) pasta water before draining.
  3. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and chopped shallot; sauté until fragrant and translucent, about 2-3 minutes.
  4. Add sliced morel mushrooms to the skillet; sauté until they release moisture and start to brown, about 4-5 minutes.
  5. Add asparagus pieces and cook until bright green and just tender, about 2-3 minutes.
  6. Lower heat to medium-low. Stir in crème fraîche, lemon juice, and zest; mix gently until warmed through and creamy, about 2 minutes. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  7. Add drained pasta to the skillet and toss to coat with sauce and vegetables. Season with salt and freshly cracked pepper to taste.
  8. Serve immediately, garnished with grated Parmesan and chopped herbs. Drizzle with olive oil if desired.

Notes

Avoid soaking morels in water for too long to preserve texture. Add asparagus toward the end of sautéing to keep it tender-crisp. Use reserved pasta water to adjust sauce consistency. Cook on medium to medium-low heat to prevent crème fraîche from curdling. Season in layers for best flavor. Leftovers keep well refrigerated for up to 2 days; reheat gently with added liquid to loosen sauce.

Nutrition

Keywords: morel mushrooms, asparagus, pasta, crème fraîche, lemon, spring recipe, creamy sauce, easy dinner

Find it online: https://islatable.com/morel-mushroom-and-asparagus-pasta-recipe-easy-creamy-lemon-cr-e-me-fra-i-che-delight/