Morel and Asparagus Spaghetti

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti—infusing the pasta with an earthy, mushroomy flavor.


    •  12 oz. dried morel mushrooms (about 5 mushrooms)
    •  1 lb. spaghetti
    •  14 cup olive oil, plus more for drizzling
    •  3 tbsp. unsalted butter
    •  6 cloves garlic, thinly sliced
    •  3 medium shallots, finely chopped
    •  1 bunch asparagus (1 pound), ends trimmed and cut into 1-inch pieces
    •  34 cup vegetable stock
    •  12 cup heavy cream
    •  Juice and zest of 1 lemon
    •  Kosher salt and freshly ground black pepper, to taste
    •  14 cup grated parmesan cheese, plus more for serving



  1. Place morels and 8 cups boiling water in a bowl, set aside until morels are tender, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and slice in half lengthwise.
  2. Pour soaking liquid into a large stockpot, discarding any dirt or sediment at the bottom. Add additional water sufficient to cook pasta, bring to a boil. Season water with salt, add spaghetti; cook, stirring, until al dente, about 13 minutes.
  3. Meanwhile, heat oil and butter in a 12 inch skillet over medium-high heat. Add garlic and shallots; cook, stirring occasionally, until golden, about 4 minutes. Add reserved morels, plus asparagus and stock, bring to a boil. Cook, covered, until asparagus is tender, about 3 minutes. Uncover, add cream, cook until slightly reduced, about 3 minutes.
  4. Remove from heat and add pasta, juice, zest, salt, pepper, and cheese. Toss until evenly combined. Drizzle with more olive oil and sprinkle with more cheese, if you like.

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