Linguine and Asparagus with Creamy Sauce (#2339)

Pastas Main Vegetarian
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  • 1 tsp Olive Oil or other vegetable oil
  • 2 cloves Garlic or as needed, freshly minced
  • 1 Shallots chopped, or 1/2 red onion
  • 1 cup Mushrooms cremini, or white button, sliced, 6 to 8
  • 1/2 pound Asparagus
  • 1/2 cup Stock chicken broth or vegetable broth
  • 1/4 can White Wine chablis
  • 1/4 tsp Black Pepper
  • 4 oz Neufchatel Cheese softened
  • 2 oz Goat (Chevre) Cheese crumbled
  • 2 tablespoons Lemon Juice
  • 6 oz Linguine Pasta
  • 1 Sweet Red Bell Peppers diced


  1. Heat oil in a large saucepan over medium or medium high heat until hot.
  2. Add garlic and onion, stirring often, and cook until very fragrant and onions start to become brown, 4 to 5 minutes.
  3. Stir in mushrooms, and cook until most of moisture is evaporated and mushrooms are browned, about 8 minutes.
  4. Meanwhile snap off tough ends of asparagus.
  5. Remove scales from stalks with a knife or vegtable peeler, if desired.
  6. Cut asparagus into 1-inch pieces. Set aside.
  7. Combine chicken broth, white wine, and pepper in a measuring cup.
  8. Pour mixture into saucepan.
  9. Bring to a boil, add asparagus. Reduce heat to medium low or low and simmer 5 minutes until aspragus become fork tender.
  10. Add two cheeses and lemon juice; cook over low heat, stirring constantly, until cheeses melt. Set aside, keep warm.
  11. Cook pasta according to package directions, drain.
  12. Add the sweet bell pepper, pasta into asparagus mixture in the saucepan, toss gently until well coated.
  13. Divide among serving plates and serve warm.
  14. Season with salt and black pepper if desired.
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