10-15 stalks fresh asparagus, chopped into 1 in. pieces
2 cans drained mushrooms (or 1 pack fresh mushrooms)
2 c. fresh shredded parmesan (divided)
16 oz. wheat penne pasta (or noodles of your choice)
1 1/2 c. heavy whipping cream
2 TBS. olive oil
1 TBS. flour
2-3 cloves of roasted garlic, finely chopped
1 tsp. chili powder
salt & pepper to taste
Boil noodles until al dente. Drain and set aside. Preheat oven to 350.
While noodles are boiling, in a large sauce pan, heat olive oil, cream, chili powder, garlic and flour in pan. Mix well to create a cream sauce. Add more flour or cream/milk to create desired sauce consistency. Add salt & pepper to desired taste. Add 1 1/2 c. parmesan cheese. Bring to a low boil until sauce thickens and cheese is mixed in, but is still runny enough to mix and coat noodles (add more cream if necessary). Add asparagus and mushrooms, cook for 2-3 more minutes until asparagus is blanched. Coat noodles w/ sauce. Pour into casserole dish, cover w/ remaining parmesan cheese. Bake for 20 minutes.