Next, add the sliced mushrooms and asparagus to the skillet. Sauté for an additional 3-4 minutes until the vegetables are just tender. At this point, the colors and textures are starting to shine! Then, add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer. Allow it to cook for a minute or two to reduce slightly while the flavors meld together.
Once the penne is cooked and drained, add it to the skillet along with the heavy cream and Parmesan cheese. Stir everything together until the pasta is well coated in the creamy sauce. It’s at this moment when you’ll see how luscious and inviting the dish becomes! Allow it all to simmer for an additional 2-3 minutes for the flavors to combine and the sauce to thicken to your liking.
Finally, taste and adjust seasonings as needed, then serve hot, garnished with fresh parsley if desired. I often take a moment to admire the vibrant colors before indulging—it’s hard to resist!
Pro Tips for Best Results
From my experience making this dish multiple times, I’ve learned that the quality of your ingredients really matters. I highly recommend using fresh asparagus and mushrooms as they enhance the flavors and textures significantly. On one occasion, I tried using frozen vegetables, and while it worked in a pinch, they didn’t provide that satisfying crunch.
I also tested different pasta shapes, and while penne is fantastic at holding onto the creamy sauce, I found that farfalle or fusilli also worked well. The more grooves, the better! Lastly, I like to finish the dish with a sprinkle of freshly grated Parmesan right before serving for an extra cheesy touch.
Common Mistakes to Avoid
One common mistake I made in the beginning was overcooking the vegetables. I quickly realized that asparagus should be tender, yet still crisp, so I stick to a quick sauté instead of leaving them in the pan too long. This keeps them vibrant and prevents them from becoming mushy. (See the next page below to continue…)