Spring Pasta with Morels

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Last week the little one and I headed out to get our morning cup of tea and some retail therapy over at Target. The little one wanted a new dress and I wanted some magazines to read. I was also looking for some inspiration for our meals this week. I'm really focusing more and more on adding some variety to keep families meals interesting… but I also want them to be healthy!

I saw a special deal at Target and jumped on it! When you buy the April issues of Cooking Light and Real Simple magazines you will receive a $5 gift card {offer is available while supplies last}. I can't tell you the last time I sat down and read two magazines but I did that day! And I found a new go-to recipe for my family!


I was really excited to make this dish… Spring Pasta with Morels! Think of pasta with a light cream sauce, tender asparagus and morel mushrooms. So good… and it had a genius ingredient that really made all the others stand out even more… lemon zest!

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That afternoon I sent one of my older daughters off to finish her homework after school and told her I would have a surprise for her a little later… and I did! The directions were very easy to follow which is good for a no-fuss cook like me. This was perfect for me. I was even able to modify it to fit our dietary needs {vegetarian}. All of the recipes in the magazines look amazing like this one… I'm already planning to make more dishes this week too.

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Ready to make this recipe for your family too? 

  1. 1 tablespoon butter
  2. 1/4 cup minced shallots
  3. 1 tablespoon chopped fresh thyme
  4. 1/2 teaspoon kosher salt
  5. 6 ounces fresh morel mushrooms, cleaned and trimmed
  6. 3/4 cup unsalted chicken stock {I used vegetable stock}
  7. 12 cups water
  8. 12 ounces asparagus, trimmed
  9. 1 (12 ounce) package of fresh fettuccine {I used spaghetti}
  10. 1/4 cup half and half
  11. 1 teaspoon grated lemon rind
  12. 3 ounces 1/3 less fat cream cheese softened
  13. 1/2 teaspoon freshly ground black pepper
  14. 2 teaspoon fresh tarragon leaves
  1. Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; sate 4 minutes. Add stock. Bring to a boil; reduce heat, and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.
  2. Bring 12 cups of 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.
  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.
By Cooking Light April Issue- shared with permission as part of campaign

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Are you looking to eat healthier too?


Heather Reese
the authorHeather Reese


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