Tassel Ridge Asparagus and Mushroom Pappardelle


  • 1 lb pappardelle pasta
  • 3 Tbsp olive oil
  • 1 lb baby bella mushrooms sliced ¼-inch thick
  • 2 cloves garlic minced
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 cup vegetable stock
  • 1 lb asparagus cut into 1-inch pieces
  • 2 Tbsp butter
  • 1 cup freshly grated Parmesan plus more for garnish
  • 1 cup freshly grated Fontina
  • ½ cup parsley


  1. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water. Drain pasta. Meanwhile, heat olive oil in large skillet over medium-high heat. Add mushrooms. Spread in even layer. Cook about 3 minutes, without stirring, until mushrooms are brown. Add garlic, salt, and pepper. Cook 2 minutes. Add stock and asparagus. Scrape bottom of pan to remove browned garlic and mushrooms. Bring to a boil. Simmer 5 minutes. Add butter, pasta, Parmesan, and Fontina. Using tongs, toss gently to mix. If pasta is dry, slowly add reserved pasta water until pasta is desired consistency. Garnish with parsley and additional Parmesan. Serve immediately. Serves 4.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Pizzeria & Pasta Too!®

Iowa Pizzeria & Pasta, Too!® is a dry red that is blended specifically to complement both pizza and pasta. It has notes of cherry, berry, and toasted almond, and it’s made from Marquette, Sabrevois, Frontenac, and LaCrosse grapes grown in our Mahaska County vineyards. Serve at room temperature.   
Bob Wersen, Owner, Tassel Ridge Winery