Gluten-Free Porcini Mushroom Fettuccine with Shiitakes and Asparagus

Serving Size: 2-3
Prep Time:  5 Minutes
Cook Time: 25 Minutes
Total Time:  30 Minutes


8-9 oz. Pappardelle's Gluten-Free Porcini Mushroom Fettuccine
3 Tbsp. extra-virgin olive oil, divided
1 bunch asparagus, trimmed, cut into 2” pieces
Salt and pepper, to taste
2 Tbsp. unsalted butter
8 oz. shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 tsp. dried oregano
1 tsp. fresh thyme, chopped
3 oz. grated Parmesan cheese, plus more for serving


  1. Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add asparagus and season with salt & pepper, to taste. Cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
  2. Heat butter and remaining 1 Tbsp. olive oil in same skillet. Add mushrooms and season with salt & pepper. Cook, tossing often, until mushrooms are tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Add oregano, thyme, and asparagus.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Reserve 1 cup pasta water. Rinse pasta under cool water and set aside.
  4. Add pasta, ½ cup pasta pasta water and 3 oz. Parmesan to skillet. Cook, tossing and adding more pasta water as needed, until sauce coats pasta, about 2 minutes. 
  5. Divide pasta into serving dishes and garnish with Parmesan. Serve and enjoy!