Calling all asparagus and mushroom lovers! Get ready to tantalize your taste buds with a delightful and nutritious recipe featuring these culinary gems. Our asparagus and mushroom pesto spaghetti squash recipe will take you on a culinary journey, combining the earthy flavors of asparagus and mushrooms with the vibrant freshness of pesto, all wrapped in the comfort of spaghetti squash. This recipe is not only a treat for your palate but also a feast for your eyes, with its vibrant colors and textures. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure to create a dish that will leave you craving more.
Here are our top 10 tried and tested recipes!
PESTO SPAGHETTI SQUASH
When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!
Provided by Shyla Lane
Categories Side Dish Vegetables Greens
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
- Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
- Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g
ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, fresh basil, extra virgin olive oil, vegetarian parmesan cheese, garlic, pine nuts, salt, oil, mushroom, asparagus, garlic, salt, pepper
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
- In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
- In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 10 grams, Sugar 6 grams
ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE
A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.
Provided by KateS
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
- Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
- Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g
PASTA WITH MUSHROOMS, WALNUTS, ASPARAGUS AND APPLES
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.
- Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes.
- Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired.
ASPARAGUS, SQUASH & RED PEPPER SAUTE
The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH PESTO
Make and share this Roasted Asparagus With Pesto recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
- Season to taste with salt and pepper.
- Roast in a preheated oven for 10-12 minutes or until done to your.
- liking.
- Sprinkle with freshly grated parmesan cheese and serve hot.
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
PASTA WITH ASPARAGUS PESTO
Provided by Nathan Sivin
Categories Garlic Pasta Vegetarian Kid-Friendly Dinner Parmesan Pine Nut Asparagus Spring Healthy Gourmet Pennsylvania Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 as a main course
Number Of Ingredients 7
Steps:
- In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
- Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
- In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
PENNE WITH ASPARAGUS AND MUSHROOMS
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.
Provided by Gatorbek
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, prepare pasta according to package directions until al dente.
- Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
- Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
- Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.
Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7
Tips:
- To save time, use pre-cut spaghetti squash or pre-cooked mushrooms. You can also microwave the spaghetti squash for 10-12 minutes instead of roasting it.
- If you don't have any pine nuts on hand, you can substitute walnuts or almonds.
- To make the pesto ahead of time, simply store it in an airtight container in the refrigerator for up to 5 days.
- This dish is also delicious served cold, so it's a great option for a packed lunch or picnic.
Conclusion:
This asparagus and mushroom pesto spaghetti squash is a delicious and healthy vegetarian meal that's perfect for any occasion. It's easy to make, packed with flavor, and sure to please everyone at the table. So next time you're looking for a new way to enjoy spaghetti squash, give this recipe a try.
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