Spaghetti with Asparagus & Mushroom Marsala Sauce

Ingredients (2–3 servings)

8 oz spaghetti
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil
2 tbsp butter
8 oz mushrooms (cremini or button), sliced
3 cloves garlic, minced
3/4 cup Marsala wine (dry is best)
1/2 cup vegetable broth
1/3 cup heavy cream (optional, for a richer sauce)
Salt and black pepper, to taste
1/4 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese
2–3 tbsp fresh parsley, chopped

Instructions

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. During the last 2–3 minutes of cooking, add the asparagus to the same pot. Before draining, reserve about 1/2 cup of pasta water, then drain everything together.

In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and cook until they are browned, about 5–7 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Pour in the Marsala wine and let it simmer for a couple of minutes so it reduces slightly. Add the vegetable broth and continue simmering for another 3–5 minutes. If you’re using cream, stir it in now and let the sauce thicken gently.

Add the cooked spaghetti and asparagus to the skillet and toss everything together so it’s well coated in the sauce. If needed, add a splash of the reserved pasta water to loosen it. Season with salt, black pepper, and red pepper flakes if desired.

Remove from heat and toss with the grated Parmesan cheese and chopped parsley.