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Pasta with Morels

Sue Lau
Prep Time 20 mins
Cook Time 19 mins
Course Main Dish, Pasta
Cuisine American, Italian
Servings 4


  • 8 ounces fresh morel mushrooms cleaned and halved
  • 10 ounces fresh asparagus chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons chopped garlic
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1-1/2 cups chopped scallions
  • 1/2 cup fresh peas
  • 1/4 cup dry white wine
  • 3 cups chicken broth or vegetable broth
  • 3 tablespoons cornstarch
  • 1/4 cup lemon juice
  • 8 ounces uncooked spaghetti cooked according to package directions
  • finely shredded Parmesan cheese as needed


  • Prepare mushrooms:
  • Brush any dirt or grit off the morels with a soft brush. Slice in half and rinse off any type of sand or organic debris, then pat mushrooms dry.
  • Prepare pasta:
  • Prep vegetables and cook off the pasta.
  • Saute the asparagus in a mix of garlic, olive oil and butter; add scallions, peas, mushrooms, dill, salt and pepper about halfway through the saute time for the asparagus.
  • Deglaze with wine.
  • Whisk cornstarch and lemon juice into the chicken broth and add to pan; stir until lightly thickened over med-low heat.
  • Add pasta and toss to mix.
  • Serve garnished with additional dill and Parmesan cheese.


From the kitchen of palatablepastime.com
Keyword mushrooms