Mushroom & Asparagus One-Pot Pasta

• 1 pound White Or Baby Bella Mushrooms, Sliced
• 12 ounces, weight Bowtie Pasta
• 4 cloves Garlic, Smashed And Peeled And Then Thinly Sliced
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 2 Tablespoons Olive Oil
• 3- 1/2 cups Water
• 1 pound Asparagus, Ends Trimmed And Cut Into 6 Or 8 Even Pieces
• 2 Tablespoons Salted Butter
• 1/4 cups Heavy Cream
• Freshly Grated Parmigiano-Reggiano Cheese, For Serving
• Cooked Bacon, Crumbled, For Serving (optional)

1. Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan.
2. Bring to a boil over high heat.
3. Cook pasta, stirring constantly, for about 5 to 6 minutes and then add asparagus.
4. Cook for another 3 to 4 minutes and then add butter and heavy cream.
5. Lower heat to low, mix thorough and continue cooking until pasta is al dente, another 2 to 3 minutes.
6. Season with salt and pepper to taste if necessary.
7. Recipe inspired by Martha Stewarts One-Pot Penne Pasta.

bella mushrooms, pasta, garlic, kosher salt, black pepper, olive oil, water, butter, heavy cream, cheese, bacon

Taken from tastykitchen.com/recipes/main-courses/mushroom-asparagus-one-pot-pasta/ (may not work)