Linguine and Asparagus with Creamy Sauce
Creamy sauce is made with both cream cheese and goat cheese, which makes the dish creamy and tasty. Sauteed mushrooms and asparagus are simmered in chicken broth and white wine to enhance the flavor. Toss them all together and serve it as a delicious main dish.
Ingredients
| 1 | teaspoon |
olive oil
or other vegetable oil |
|
| 2 | cloves |
garlic
or as needed, freshly minced |
|
| 1 | each |
shallots
chopped, or 1/2 red onion |
* |
| 1 | cup |
mushrooms
cremini, or white button, sliced, 6 to 8 |
|
| ½ | pound |
asparagus
|
|
| ½ | cup |
stock
chicken broth or vegetable broth |
|
| ¼ | can |
white wine
chablis |
* |
| ¼ | teaspoon |
black pepper
|
* |
| 4 | ounces |
neufchatel cheese
softened |
|
| 2 | ounces |
goat (chevre) cheese
crumbled |
|
| 2 | tablespoons |
lemon juice
|
|
| 6 | ounces |
pasta, linguine
|
|
| 1 | each |
sweet red bell peppers
diced |
Directions
Heat oil in a large saucepan over medium or medium high heat until hot.
Add garlic and onion, stirring often, and cook until very fragrant and onions start to become brown, 4 to 5 minutes.
Stir in mushrooms, and cook until most of moisture is evaporated and mushrooms are browned, about 8 minutes.
Meanwhile snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegtable peeler, if desired.
Cut asparagus into 1-inch pieces. Set aside.
Combine chicken broth, white wine, and pepper in a measuring cup.
Pour mixture into saucepan.
Bring to a boil, add asparagus. Reduce heat to medium low or low and simmer 5 minutes until aspragus become fork tender.
Add two cheeses and lemon juice; cook over low heat, stirring constantly, until cheeses melt. Set aside, keep warm.
Cook pasta according to package directions, drain.
Add the sweet bell pepper, pasta into asparagus mixture in the saucepan, toss gently until well coated.
Divide among serving plates and serve warm.
Season with salt and black pepper if desired.
Nutrition Facts
Serving Size 464g (16.4 oz)
