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Lemon Poppy Seed Cream Pasta with Oyster Mushrooms and Asparagus

lemon-cream-pasta-3

Well, this pasta didn’t stand a chance. I was vraiment triste when I finished my last plate of it tonight (it makes delicious leftovers, just so you know).

This dish is as bright in flavor as it is in appearance. Whenever I think of “summer dishes”, grilling automatically comes to mind — and hey, there is nothing wrong with that. Grillin’ is my jam! But it’s nice to have a meatless alternative once in a while and this, my friends, is a winner. Gagnant! I’m not sure why I’m getting all French tonight. It must be the vino. Whoopsie daisy, now Italian has joined the party.

What just happened?

This dish, tho. The light lemon flavour works really well with the creaminess, the asparagus, the spinach and, my fave part, the oyster mushrooms. You can sub in cremini mushrooms, but I’m a huge sucker for oyster mushrooms so there’s that.

I added poppy seeds as a garnish because, let’s be honest, it looks effin’ beautiful.

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Lemon Poppy Seed Pasta with Oyster Mushrooms and Asparagus

This creamy pasta is bright, fresh, and full of flavour.

Ingredients

  • 1 375 g box of fettuccine
  • 2 tablespoons of olive oil
  • 1 454 g 16 fl oz of vegetable broth
  • 2 cloves of garlic minced
  • 2 shallots minced
  • 4 cups of oyster mushrooms sliced (can use cremini mushrooms instead)
  • 8 asparagus spears cut into 1-inch pieces
  • 4 handfuls of baby spinach
  • 1 lemon
  • 4 Laughing Cow cheese triangles
  • 1 cup of milk
  • Sea salt and ground black pepper to taste
  • Poppy seeds for garnish

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add the garlic and shallots. Sauté until fragrant and tender.
  • Add the asparagus and mushrooms. Sauté until vegetables are tender.
  • Transfer garlic, shallots, asparagus, and mushrooms to a pot and cover to keep them warm.
  • Pour two cups of vegetable broth into the skillet, and bring to a boil.
  • Once boiling, add the pasta noodles and lower the heat to medium-low.
  • Add the fresh squeezed juice of one lemon.
  • Allow the noodles to simmer in the broth until cooked - approx. 25 minutes. Add extra broth as needed throughout the cooking process.
  • Once the noodles are nearly done, add the milk and the Laughing Cow cheese.
  • Stir to mix and to melt the cheese.
  • Simmer until cheese is completely melted.
  • Add the fresh baby spinach leaves, as well as the vegetables you put aside (asparagus, mushrooms, shallots, and garlic) and stir.
  • Remove from heat. Cover and let the pasta stand for five minutes.
  • Season the pasta with sea salt and ground black pepper.
  • Garnish with poppy seeds.

Notes

To properly rid the asparagus spears of the woody ends, hold the spear with both hands and gently bend. The spear will snap in the right place. Discard the woody end.

5 Comments

  • […] my Lemon Poppyseed Cream Pasta with Oyster Mushrooms and Asparagus. This dish has such bright and rich flavors, but it still manages to be on the light side. I […]

    Reply
  • erinelizasteves
    August 1, 2017 at 7:44 am

    Just discovered your blog, and I can’t stop scrolling through your recipes! I just made this dish on Sunday to have for dinner throughout the week and I absolutely love it!

    Reply
    • Killing Thyme
      August 1, 2017 at 8:52 am

      Hey Erin! This makes me *SO* happy. This is an old recipe, one of my FAVES, and I don’t know why but it never got the love it deserved. I don’t know if I need to re-photograph it and make a new post for it or what, but getting this message this morning totally made my day. Thanks for taking the time to comment and say hello! So happy to have you scrollin’ through here <3

      Reply
  • Kaitie
    June 6, 2015 at 4:35 pm

    This definitely sounds like an interesting and delicious meal!

    Reply
  • suki
    June 4, 2015 at 1:52 pm

    looks so good!!!!!

    Reply

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