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It’s Pasta Night

Asparagus & Mushroom Pasta!



1 bunch of asparagus cut in half

1 cup of mushrooms sliced thin

3 cloves of garlic chopped fine

2 cans of diced tomatoes

1/2 teaspoon of sea salt (season to taste)

1/2 teaspoon of pepper (season to taste)

1 teaspoon of dried oregano

1/3 cup of fresh basil roughly chopped

1 teaspoon of red chili flakes

1/2 cup of red wine

2 bay leaves

rind of parmigiana (optional)

1/2 pound of whole wheat spaghetti pasta

Olive oil


Bring a large pot of water to boil. Add 1 teaspoon of sea salt to boiling water. Stir in spaghetti noodles and cook as directed on package. Reserve 1/2 cup of the water. Set aside. Do not rinse noodles. Drain. 

In large sauté pan on medium heat, coat pan with olive oil. Add asparagus and allow to sauté for 3 minutes. Then add mushrooms and sauté for another 3 minutes.  

Next add garlic, half of the chopped basil, oregano, sea salt, and black pepper. Pour in diced tomatoes and stir ingredients together. Let it simmer for 2 minutes. Next stir your favorite red wine and bay leaves, reduce heat to low. Add the rind of fresh parmigiana for extra flavor. Cover and simmer on low for 10 minutes. 

After 10 minutes, remove from heat. Discard bay leaves and rind of parmigiana. Pour reserve pasta water into sauce and stir. Add spaghetti noodles to sauce, mix together. Sprinkle remaining basil to pasta and enjoy! 



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