Savory Sage & Wild Mushroom Pasta & Veg

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Prep Time: 25 minutes
Cook Time: 15-20 minutes
Serves: 2 (with a little leftover for tomorrow’s lunch)


  • 2 tbsp. Gustare Savory Sage & Wild Mushroom Extra Virgin Olive Oil, plus more for drizzling
  • 2 cloves garlic, halved
  • 10-oz. package of cremini mushrooms, brushed clean and sliced
  • Sea salt, to taste
  • Pepper, freshly ground
  • 1 bunch asparagus (8-9 ozs., not the pencil thin variety) washed and trimmed in 2-inch bias cuts 2 tbsp. parsley, chopped
  • ½ cup vegetable (or chicken) stock
  • ½ pound mezzi rigatoni pasta
  • ½ cup shaved Parmigiano-Reggiano, plus more to pass at the table


  1. In a large skillet, heat 2 tablespoons Savory Sage & Wild Mushroom olive oil on medium-low heat. Add garlic to infuse the olive oil. Remove garlic when it begins to color.
  2. Add mushrooms, a good pinch of salt and pepper. Sauté until the mushrooms begin to brown around the edges.
  3. While the mushrooms cook, bring a medium pot of water to a boil. Add a teaspoon of salt and the asparagus. Parboil for 3 minutes. Drain and add to mushrooms.
  4. Stir in parsley, stock, and simmer on very low heat. Bring a large stockpot of water to a boil. Add a tablespoon of salt and stir in pasta. Cook until al dente.
  5. Drain the pasta and return to the stockpot. Add a good drizzle of Savory Sage & Wild Mushroom olive oil and toss to coat. Add the cooked vegetables, Parmigiano shavings, and plate. Finish with a fine drizzle of Savory Sage & Wild Mushroom olive oil and additional Parmigiano shavings, if desired. Enjoy!