Roasted Asparagus and Mushroom Carbonara is a glorious twist on a classic Italian favorite, marrying crisp-tender asparagus and deeply savory mushrooms with silky, cheesy carbonara sauce. It’s a dish I come back to any time I crave a creamy, comforting pasta with a pop of freshness that only roasted veggies can bring. With just the right balance of textures and bold flavors, this is the kind of recipe you’ll want in regular rotation for cozy nights or casual entertaining.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Roasted Asparagus and Mushroom Carbonara lies in its simplicity—each ingredient plays a starring role, from the earthiness of mushrooms to the creamy tang of Parmesan. Gather these essentials and get ready for a pasta dish that’s as vibrant as it is delicious!
- Pasta (12 ounces spaghetti or fettuccine): Choose your favorite long pasta; it holds the creamy sauce and veggies perfectly.
- Asparagus (1 bunch, trimmed and cut into 2-inch pieces): Brings vibrant color and a delicate crunch to every bite.
- Mushrooms (8 ounces cremini or button, sliced): Earthy and hearty, they soak up flavor and roast like a dream.
- Olive oil (2 tablespoons): Helps the veggies caramelize beautifully and adds depth to the overall flavor.
- Salt (1/2 teaspoon): Essential for seasoning both the vegetables and the pasta as it cooks.
- Black pepper (1/2 teaspoon): Provides a subtle kick to highlight all the fresh flavors.
- Eggs (2 large) + Egg yolk (1 large): The soul of carbonara, these make the sauce amazingly creamy without cream!
- Parmesan cheese (1 cup, grated): Nutty and salty, it melts into the sauce for that unmistakable Italian finish.
- Garlic powder (1/2 teaspoon): Adds gentle garlicky warmth throughout.
- Crushed red pepper flakes (1/4 teaspoon, optional): For anyone who loves a bit of heat, this is your moment.
- Reserved pasta water (1/2 cup): The secret to creating a silken, glossy sauce.
- Fresh parsley (optional, for garnish): A sprinkle adds freshness and bright green color to finish the dish.
How to Make Roasted Asparagus and Mushroom Carbonara
Step 1: Roast the Vegetables
Start by heating your oven to 425°F (220°C), which is the magic temperature where the vegetables caramelize quickly without drying out. Spread the asparagus and mushrooms in an even layer on a baking sheet, then drizzle them with olive oil and toss with salt and black pepper. Roasting at high heat gives asparagus those coveted crispy tips and turns mushrooms deeply savory and golden. After about 15 to 18 minutes, stirring halfway through, your veggies should be tender and edged with color—exactly what you want for Roasted Asparagus and Mushroom Carbonara.
Step 2: Cook the Pasta
While the veggies are roasting, bring a big pot of salted water to a rolling boil. Cook your chosen spaghetti or fettuccine just until al dente—remember, the pasta will finish cooking a bit more once it meets the hot sauce. Reserve about 1/2 cup of that starchy pasta water before draining. This liquid gold will help bind the sauce and create the luscious texture that makes carbonara irresistible.
Step 3: Make the Creamy Carbonara Sauce
In a bowl, whisk together the eggs, egg yolk, grated Parmesan, garlic powder, and a pinch of crushed red pepper flakes if you like a touch of spice. Whisk until everything is smooth and slightly frothy; this mixture is the backbone of Roasted Asparagus and Mushroom Carbonara, ensuring a rich, velvety sauce without a drop of heavy cream.
Step 4: Toss Pasta With Sauce and Veggies
Immediately return the drained, hot pasta to its pot, but turn off the heat so your eggs don’t scramble. Quickly pour in your egg and cheese mixture, tossing or stirring vigorously to coat every strand—the residual heat cooks the eggs just enough to thicken into a glossy sauce. Splash in some reserved pasta water if needed to loosen it up for the perfect creamy consistency. Gently fold in the roasted asparagus and mushrooms, making sure they’re evenly distributed and every bite includes a bit of everything.
Step 5: Taste and Serve
At this point, your Roasted Asparagus and Mushroom Carbonara should be looking—and smelling—absolutely divine. Taste for seasoning and add a little more salt or pepper to suit your palate. Serve it up immediately, topped with fresh parsley if you’re feeling fancy (or simply crave that vibrant pop of green). This dish is at its best piping hot from the pot, creamy and cozy with every forkful.
How to Serve Roasted Asparagus and Mushroom Carbonara
Garnishes
A handful of freshly chopped parsley adds brightness and just the right touch of color. If you’re craving extra indulgence, a cloud of additional Parmesan cheese or a crackling shower of black pepper takes Roasted Asparagus and Mushroom Carbonara right over the top. For those who want something eggy and luxurious, a soft-poached or halved jammy egg is a brilliant finish.
Side Dishes
Keep it simple and Italian with a crisp green salad tossed in lemon vinaigrette, or serve alongside garlicky toasted bread to soak up any lingering sauce. Roasted Asparagus and Mushroom Carbonara also makes a wonderful main course with an antipasto platter—think marinated olives, artichokes, and fresh mozzarella to round out your meal.
Creative Ways to Present
For dinner parties, portion the carbonara into individual bowls or nest it in wide pasta plates for that elegant trattoria feel. You can even try twisting nests of pasta with tongs for a restaurant-worthy presentation, then topping each with roasted veggies. Want to bring it to a gathering? Bake it into small ramekins with an egg cracked on top for brunch, or turn leftovers into a cold pasta salad with a squeeze of lemon and extra herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Asparagus and Mushroom Carbonara will happily keep in an airtight container in the refrigerator for up to three days. Just make sure the container is tightly sealed to keep the pasta from drying out and the veggies nice and tender.
Freezing
While it’s technically possible to freeze carbonara, the sauce may lose some of its signature creamy texture once thawed. If you must freeze it, do so in individual portions, sealed well, for up to one month. Reheat gently and stir in a splash of water or milk to help bring the sauce back together.
Reheating
For best flavor and texture, reheat Roasted Asparagus and Mushroom Carbonara gently on the stovetop over low heat, adding a tablespoon or two of water to loosen the sauce as you stir. You can also microwave in short bursts, pausing to stir frequently so the eggs don’t overcook or turn grainy. Add a sprinkle of Parmesan before serving to refresh the flavors.
FAQs
Can I add meat to this vegetarian carbonara?
Absolutely! Traditional carbonara is made with pancetta or bacon, so you can sauté some in the pan before adding to the finished pasta. Just be sure to adjust the salt since cured meats bring a good amount of seasoning to the dish.
Is it okay to use different types of mushrooms?
Yes, you can experiment with a variety of mushrooms like shiitake, oyster, or portobello. Each type Main Course.
How do I prevent the eggs from scrambling in the sauce?
The trick is to combine the hot pasta with the egg mixture off the heat, tossing vigorously so the eggs thicken into a sauce instead of cooking into bits. Adding the reserved pasta water slowly helps create that creamy, glossy finish without scrambling.
Can I make this recipe gluten-free?
Definitely! Simply swap in your favorite gluten-free spaghetti or fettuccine, and follow the recipe as written. Just be aware that gluten-free noodles can soak up sauce a bit differently and may need extra reserved pasta water.
What other vegetables work well in this carbonara?
While asparagus and mushrooms are a stellar pair, you could try zucchini ribbons, baby spinach, or even roasted cherry tomatoes for variation. Just roast or sauté them as needed, then fold into your pasta for a new spin on Roasted Asparagus and Mushroom Carbonara.
Final Thoughts
Once you taste the balance of creamy, savory, and fresh in Roasted Asparagus and Mushroom Carbonara, it’ll be clear why this recipe is such a keeper. It’s fuss-free yet full of flair—a guaranteed crowd-pleaser whether you’re cooking for loved ones or treating yourself. Give it a try and you just might find yourself with a brand-new favorite pasta night tradition!
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Roasted Asparagus and Mushroom Carbonara Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful twist on the classic carbonara with this Roasted Asparagus and Mushroom Carbonara. This vegetarian-friendly dish features roasted asparagus and mushrooms tossed with pasta in a rich, cheesy sauce.
Ingredients
Spaghetti or Fettuccine:
12 ounces
Asparagus:
1 bunch (trimmed and cut into 2-inch pieces)
Mushrooms:
8 ounces cremini or button mushrooms (sliced)
Olive Oil:
2 tablespoons
Salt:
1/2 teaspoon
Black Pepper:
1/2 teaspoon
Eggs:
2 large
Egg Yolk:
1 large
Parmesan Cheese:
1 cup grated
Garlic Powder:
1/2 teaspoon
Crushed Red Pepper Flakes (optional):
1/4 teaspoon
Reserved Pasta Water:
1/2 cup
Fresh Parsley:
for garnish (optional)
Instructions
- Preheat the oven: to 425°F (220°C).
- Cook the pasta: in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Prepare the sauce: In a bowl, whisk together the eggs, egg yolk, Parmesan cheese, garlic powder, and red pepper flakes if using.
- Combine everything: Immediately return the hot pasta to the pot (off the heat), and quickly stir in the egg mixture, tossing vigorously to coat the pasta and create a creamy sauce. Add a splash of reserved pasta water as needed to loosen the sauce. Fold in the roasted asparagus and mushrooms.
- Season and serve: Season to taste with additional salt and pepper. Serve immediately, garnished with fresh parsley if desired.
Spread the asparagus and mushrooms on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 to 18 minutes, stirring halfway through, until tender and lightly browned.
Notes
- For added protein, top with a poached or soft-boiled egg.
- Pancetta or bacon can also be added for a traditional carbonara touch.
- Use whole-wheat or gluten-free pasta if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 125mg
