Roasted Asparagus and Mushroom Pasta

asparagus and mushroom pasta on a white plate topped with grated Parmesan cheese.

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5 from 11 reviews

Roasted asparagus and mushrooms tossed with pasta, cheese and lemon juice for a satisfying vegetarian pasta dish.


  • 1 bunch asparagus
  • 8 ozs mushrooms, sliced
  • 4 tbsp extra virgin olive oil, divided
  • ½ tsp garlic powder
  • ½ tsp dried tarragon
  • salt and pepper to taste
  • 12 ozs pasta — we like fettuccine or ziti
  • 1 tbsp fresh lemon juice
  • 1/3 cup Parmesan cheese plus extra for serving


  1. Preheat oven to 400 degrees.
  2. Prep the asparagus: remove the coarse woody stock, typically about the bottom half of the asparagus spear. Chop the remaining tip portions into 2 inch pieces. Add to a roasting pan.
  3. Add the mushrooms to the pan, then toss the mushrooms and asparagus with 2 tablespoons olive oil.
  4. Add the garlic powder, tarragon, salt and pepper to the asparagus mushrooms mixture. Stir to combine.
  5. Roast the asparagus and mushrooms for 25 to 30 minutes, until the asparagus is tender and begins to brown.
  6. Cook the pasta: Meanwhile, boil a pot of water for the pasta. Cook according to package instructions, timing it so that the asparagus is done a bit before the pasta.
  7. Drain the pasta Toss the pasta with the asparagus mushroom mixture and the remaining 2 tablespoons olive oil. Stir in the cheese and lemon juice, and add salt and pepper to taste. Serve and enjoy!


  • Type of pasta: we originally made this with fettuccine, and that works nicely. Ziti is also a great choice- the tubular pasta is a similar length to the pieces of asparagus.
  • Roasting time will vary a bit based on the thickness of the asparagus.  We used asparagus that were medium thickness and that took 25 to 30 minutes. Drop the time by 5 minutes if your asparagus is very thin, and add 5 minutes if it is quite thick. 
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