Last night for dinner we had penne pasta with sautéed mushrooms, asparagus, and chicken apple gouda sausage.
While the pasta water boiled I chopped up the white button mushrooms, asparagus, and sausage into bite size pieces. I tossed the asparagus with olive oil and salt and pepper.
I first sautéed the mushrooms in dash of olive oil until they lost most of their liquid. I added the asparagus stirring well to incorporate.
Just before I took the pasta off the stove to be drained, I added a couple of spoonfuls of the pasta water to the mushrooms and asparagus. I then added the sausage. These were already cooked so they just needed to be heated through. I also didn’t want the cheese to completely ooze out of the sausage.
Once the pasta was drained I added it to the mushroom mix, stirring thoroughly to ensure all the flavors marry with the pasta.
I served this dish topped with parmesan.
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