This post may contain affiliate links. See my privacy policy for details.
I crave hot pastas in the winter, they are definitely a seasonal fare for me, and I was definitely having a craving when I put this together. Besides the fact that Parmesan is amazing, Asiago cheese is the bees knees when it comes to flavor.
This sauce is strong, so if you like a dainty Alfredo, this is not for you. If you like Alfredo though, you can also try my 5 Ingredient Cream Cheese Alfredo Sauce Recipe or my Creamy Garlic Alfredo Sauce Fettuccine Skillet
If I am going to ingest about 1 trillion calories for supper, the cheese flavor better rear up and kick me in the teeth, no mellow for this girl. And the garlic, well, if you like it tamer, use about 2 cloves instead of three.
Ingredients needed:
- 1/2 cup butter
- 3 garlic cloves, minced
- 2 cups of heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
Melt the butter in medium saucepan over medium/low heat.
Mince your garlic up.
Remove the butter and add in the garlic and oh my, does this smell like an evening spent with lobster. I could have wept with joy taking this picture, just from the garlic butter smell that permeated my kitchen at this point.
Return it to the stove, and add in the cream. Once that is combined and heated up (while constantly stirring!) you can add in the cheeses. The hard cheese do take longer to melt in, so keep stirring and have patience.
While that is going one, throw some olive oil in a pan, and sear your veggies.
If you want it thicker, use some cornstarch to thicken it up.
Voila, sauce is done!
And veggies are done! Serve over your choice of pasta, I used whole wheat linguine and it was amazing.
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Subscribe on YouTube
Alfredo Sauce With Mushrooms and Asparagus
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Course
- Dinner
- Cuisine
- sauce
- Servings
- 4
- Calories
- 720
- Author
- Karlynn Johnston
Ingredients
- 1/2 cup butter
- 3 cloves garlic
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup Asiago cheese
Instructions
- Melt the butter in medium saucepan over medium/low heat.
- Mince your garlic up.
- Remove the butter and add in the garlic and oh my, does this smell like an evening spent with lobster.
- Return it to the stove, and add in the cream. Once that is combined and heated up (while constantly stirring!) you can add in the cheeses. The hard cheese does take longer to melt in, so keep stirring and have patience.
- While that is going on, throw some olive oil in a pan, and sear your veggies. If you want it thicker, use some cornstarch to thicken it up.
- Voila, sauce is done! And veggies are done! Serve over your choice of pasta, I used whole wheat linguine and it was amazing.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Lindsay says
I love the name of your site! You are amazing. I can’t believe how delicious that food looks. This will be a site I return to time after time in my attempt to learn how to cook…among other things 🙂
Thanks!