Photo: Randy Mayor; Styling: Cindy Barr 
Hands-on Time
24 Mins
Total Time
24 Mins
Yield
Serves 6 (serving size: 1 1/2 cups)

If you substitute dried morels for fresh, a 2.5-ounce package will work.

How to Make It

Step 1

Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; sauté 4 minutes. Add stock. Bring to a boil; reduce heat, and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.

Step 2

Bring 12 cups water to a boil in a Dutch oven. Shave asparagus into thin strips using a vegetable peeler. Add pasta to pan; cook 2 minutes. Add asparagus; cook 2 minutes. Drain.

Step 3

Return mushroom mixture to medium-high heat; add half-and-half and lemon rind. Add cream cheese and pepper, stirring with a whisk until smooth. Add mushroom mixture to pasta mixture in Dutch oven; toss to combine. Top with tarragon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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