An easy, delicious pasta with asparagus, mushrooms, prosciutto, and cheese that’s perfect for spring! Ready in 30 minutes or less. 

I love the flavors of spring: Slim, tender asparagus, earthy mushrooms, salty prosciutto and Roth’s Private Reserve cheese come together in the easiest pasta dish of all time!

A portrait photo of two white bowls with delicious penne pasta, asparagus, mushrooms, and prosciutto. There is a fok and knif next to the foremost bowl, and a yellow flower out of focus in the background.

To keep things easy, cook the pasta and the asparagus in the same pot (just add the asparagus later). Meanwhile, sauté the prosciutto and mushrooms. Toss everything together with butter and Roth’s Private Reserve cheese for a quick and tasty dish!

I picked Roth’s Private Reserve because it’s aged at least 6 months and the flavor is nutty and complex. You want some flavor in your cheese for this dish because it’s taking the place of sauce.

Dinner is full of the fresh flavors of spring and it’s ready in 30 minutes or less!

Pasta with Asparagus, Mushrooms, and Prosciutto in two white bowls.

Pasta with Asparagus, Mushrooms, and Prosciutto

An easy, delicious pasta with asparagus, mushrooms, prosciutto, and cheese that’s perfect for spring! Ready in 30 minutes or less. 
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 8 servings
Course Main Course
Cuisine American
Calories 501


  • ¼ cup olive oil divided
  • 5 ounces prosciutto stacked and thinly sliced
  • 8 ounces baby Portobello mushrooms sliced
  • salt and freshly ground black pepper
  • 1 pound asparagus slim, trimmed and cut into 1-inch pieces on the bias
  • 1 pound penne or other small pasta
  • 2 tablespoons butter
  • 8 ounces Roth’s Private Reserve shredded, plus more for garnish
  • ¼ cup fresh chives chopped, for garnish


  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add prosciutto and cook until crisp, about 3 to 4 minutes, stirring occasionally. Transfer to a small bowl.
  • Add remaining 2 tablespoons oil to the same skillet and heat until shimmering. Add mushrooms and a pinch of salt and cook until golden brown, about 5 minutes. Transfer to the bowl with the prosciutto.
  • Meanwhile, bring 4 quarts water and 1 tablespoon salt to boil in a large pot. Add pasta and cook 9 minutes. Add asparagus and cook 3 minutes longer, 12 minutes total.
  • Drain pasta and asparagus (do not rinse). Return to pot. Stir in butter, 8 ounces Roth’s Private Reserve cheese, prosciutto, and mushrooms and toss until uniformly combined. Season to taste with salt and pepper.
  • Transfer to a large serving bowl or individual plates. Garnish with more Roth’s cheese and fresh chives.


Calories: 501kcalCarbohydrates: 46gProtein: 19gFat: 27gSaturated Fat: 11gTrans Fat: 1gCholesterol: 49mgSodium: 326mgPotassium: 412mgFiber: 3gSugar: 3gVitamin A: 861IUVitamin C: 4mgCalcium: 234mgIron: 2mg
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Meggan Hill

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  1. I love this recipe, I made it came out really good but I didn’t have any parmesan in the house or prosciutto, believe it or not I used hamburger made that in to Alfredo on the side and for the cheese I used mozzarella instead a little sticky, and parsley instead of chives all in all it came out pretty good the family loved it.

  2. This was excellent, and very satisfying! I had no small pasta, so used spaghetti instead, and it worked fine. I did add garlic while frying the mushrooms. I also added chicken base (bouillon) instead of salt while boiling the pasta, which I always do for more flavor. I reserve some of the pasta water and added It to the dish in order to keep it from being to dry.
    My husband loved it!5 stars

  3. I use diced pancetta instead of the prosciutto, then when cooking the mushrooms, I use about half the olive oil and the pan drippings from the pancetta. Family loves this recipe (oh and I use Parmesan as I can’t find Roth’s near me)

    1. Hi Becki, sorry about that! This post was sponsored by Roth Cheese so I listed only their brand name. And the Grand Cru isn’t any particular kind of cheese such as mozzarella or gouda. However, I’ve eaten it in spades and I can confidently say it most closely resembles Parmesan. I’ll add that to the recipe notes. Great question! Thank you! -Meggan