Greek Yogurt Lemon Linguine with Asparagus & Mushrooms

Easy vegetarian Greek Yogurt Lemon Linguine with Asparagus & Mushrooms works well either for pasta night or for Meatless Monday -- and this 30 minute weeknight dinner recipe just feels so spring-y, doesn't it?!
Course dinner
Total Time 30 minutes
Servings 6
Author Rachel Singer


  • 16 oz box of linguine
  • 1 Tbsp olive oil
  • 6 cloves garlic, chopped
  • 16 oz asparagus, woody ends discarded and cut in thirds
  • 8 oz mushrooms, sliced
  • 1/2 tsp crushed red pepper (omit if you are sensitive to spice)
  • 1 tsp parsley
  • 3 Tbsp butter
  • Zest of one medium lemon (about 1 tsp)
  • Juice of 1/2 of a medium lemon
  • 1 cup plain whole milk Greek yogurt
  • 3/4 cup shredded Parmesan
  • Sea salt, to taste


  1. Start the water boiling for the pasta. While waiting for your watched pot to boil, chop your asparagus into thirds (discarding the woody ends), slice your mushrooms and zest your lemon. (Be careful to avoid your knuckles. Don't be like me, because lemon juice is really no fun in there...)
  2. Cook linguine al dente according to package directions and drain, reserving 1/4 of a cup of the pasta water.
  3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and quick saute for about 30 seconds, then add the mushrooms and asparagus and season with crushed red pepper and parsley. 

  4. Continue to cook over medium heat, stirring occasionally, until mushrooms are softened and asparagus is crisp-tender (about 9 minutes), then add the sauteed asparagus & mushrooms into the pot with the cooked & drained linguine.

  5. In the same skillet you used for the veggies, melt butter over medium-low heat. Stir in the lemon juice, lemon zest, Greek yogurt, and Parmesan until the cheese is melted and all ingredients are well combined.
  6. Pour the yogurt sauce into the pot with the linguine and veggies, stir to combine, and add sea salt to taste. (If necessary, turn the heat to low under the pot in order to warm the pasta back up.)
  7. Thin sauce out with a little reserved pasta water (add a Tbsp at a time), if necessary, and serve your Greek Yogurt Lemon Linguine with additional Parmesan and lemon wedges.

Recipe Notes

Wait to salt the dish until the end, because you're already getting that salty flavor from the Parmesan and may need less than you think.