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Today’s recipe for Lemon Pasta with Asparagus and Mushrooms is one of my favorites! For this recipe, I wanted to use seasonal, fresh ingredients and give it a bright taste and look.
Lemons and asparagus go well together and both are seasonal ingredients in the month of April. Mushrooms add a nice, savory flavor to this dish. Red pepper flakes add a little bit of heat. Fresh basil further lightens this dish and adds to the style of recipe that I was going for.
I hope you like this recipe as much as I do! Since finalizing this recipe, I have made it nearly every week as a part of my weekly meal prep. This recipe only takes 30 minutes to make and can be stored in the fridge for up to one week.
Final Thoughts for Making Lemon Pasta with Asparagus and Mushrooms + Quick Tips
- Use fresh lemons. Fresh lemons contain more juice and the peel is still soft and thick. Old lemons have less juice, less moisture in the peel, and a harder peel.
- Use fresh basil. There is a big difference between fresh and dried basil. I highly recommend you use fresh basil for this recipe and do not substitute dried basil. The fresh basil pairs nicely with the spices and citrus.
- Use whichever pasta you’re most comfortable with. When I first cooked chickpea pasta, I accidentally overcooked it and it fell apart. Chickpea pasta typically takes less time to cook than regular pasta. I would recommend using whichever pasta you are most comfortable with for this recipe to start. If you’ve used chickpea pasta before, then go ahead and use it for this recipe. In the images for this recipe I used chickpea pasta so you can see how it holds up after cooking.
- Use fresh mushrooms. Old mushrooms will be slimy and less firm than fresh mushrooms. Dried mushrooms also won’t work for this recipe because they will need to be rehydrated and they’re often too tough. Please make sure you’re not using canned mushrooms either. You will never ever ever find a recipe on this blog that uses canned mushrooms.
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With a total of 10 ingredients and 30 minutes of start-to-finish prep and cook time, this recipe is a great example of how easy cooking can be. I love this recipe for many reasons, but mostly because it displays how to use simple, fresh ingredients to create a delicious meal that will impress your friends and family.
- 1 (8 oz.) Box of Gluten-Free Pasta*
- 1 (8 oz.) Package of Cremini or Baby Bella Mushrooms, rinsed and sliced
- 1 (12 – 16 oz.) Bundle of Asparagus, rinsed**
- 2 Tbsp. Olive Oil
- 3 Garlic Cloves, minced or crushed
- 1 Tsp. Salt + additional to add to water***
- 1 Tsp. Black Pepper
- 1/2 Tsp. Crushed Red Pepper Flakes
- Zest and Juice of 2 Lemons
- Handful of Fresh Basil, sliced + more to top
- Snap the rough ends off of the asparagus and discard. Chop the asparagus into 2 inch pieces and set aside.
- Place a large pot of water over high heat and bring to a boil. Add salt and pasta and cook according to the package instructions. Drain the pasta and set aside.
- Place a large pan over medium heat and add oil. Add asparagus and sauté for 3 minutes. Add in mushrooms and sauté for another 3 minutes. Add garlic, salt, black pepper, and crushed red pepper flakes and sauté for 1 minute.
- Turn off the heat and add pasta, lemon zest, lemon juice, and basil to the pan and stir to combine. Top with additional basil and serve as desired.
- *Pasta: I prefer to buy chickpea or lentil pasta.
- My favorite brands and varieties:
- Barilla has several varieties of gluten-free chickpea and lentil pasta. For this recipe, I would recommend using the Casarecce, Rotini, or Penne pasta.
- Banza also has several varieties of gluten-free chickpea pasta. For this recipe, I would recommend using the Rotini, Penne, Cavatappi, or Ziti pasta.
- Where to buy: You can find the Barilla and Banza chickpea pasta at most grocery stores. I usually find these pasta brands and varieties at Walmart and Target.
- Substitution: You can use regular pasta in place of gluten-free pasta if you prefer.
- My favorite brands and varieties:
- **Asparagus: Before chopping asparagus into fourths, approximately two inches in length, break off and discard the ends at the bottom of each stalk.
- ***Salt: I usually add between 1 and 2 tbsp. of salt to the pot of boiling water to cook into the pasta.
- Storage: Store leftovers in an airtight container in the fridge for up to one week.
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Want more veggie recipes? Check out my recipe for Lemon Garlic Roasted Asparagus!