Creamy Mushroom-Asparagus Pasta Toss

No need for cream in a rich sauce. Milk does the trick in this recipe, helping create a velvety texture that coats the pasta and vegetables.



Mueller's Ziti
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Prep Time: 10 min
Cook Time: 20 min
Serves 4

Ingredients
  • 8 ounces Mueller's Ziti
  • 1 bunch (about 10 ounces) asparagus, trimmed and cut into 1-inch pieces
  • 4 cups sliced button mushrooms
  • 1-1/2 tablespoons all-purpose flour
  • 1 cup reduced fat milk
  • 2 tablespoons Dijon-style mustard
  • Salt and freshly ground black pepper
Directions
  1. Cook and drain pasta according to package directions. Two minutes before pasta is done, add asparagus.
  2. While pasta is cooking, spray a 10-inch skillet with cooking spray. Heat over medium-high heat. Add mushrooms. Cook 4 minutes, stirring occasionally. Reduce heat to medium. Sprinkle flour over mushrooms. Continue cooking 1 minute, stirring constantly. Add milk & mustard. Cook and stir about 2 minutes, or until sauce thickens.
  3. Drain pasta and asparagus. Return to pot. Add mushroom mixture. Toss to coat.
  4. Season with salt and pepper to taste. Serve immediately.

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