Fettuccine with Asparagus and Mushrooms
This is an easy light supper, perfect for when asparagus is in season.
Ingredients
Serves: 4
- 250g packet fettuccine
- 1 tablespoon olive oil
- 1 large bunch asparagus, woody ends removed and cut into small pieces
- 3 tablespoons chicken stock
- 1/2 teaspoon dried crushed chillies
- 200g mushrooms, sliced
- 60g (1/2 cup) freshly grated Parmesan cheese
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Cook the fettuccine according to packet instructions; drain.
- Heat the olive oil in a large frying pan. Cook asparagus in the pan over medium heat for about 3 minutes. Add chicken stock, chillies and mushrooms; cook 3 minutes more.
- Gently toss fettuccine with the asparagus mixture; sprinkle with Parmesan cheese to serve.
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Reviews (6)
This was a very easy quick and delicious recipe. I added a lot of garlic, and a little thyme, rosemary, pepper, salt and basil when I sauteed the asparagus and mushrooms. It was very good. Definately will make again. - 21 Jul 2008
Made it healthier. This was very tasty. I made a few revisions: used vegetable stock to make a vegetarian dish; I sauteed the asparagus with 2 cloves of garlic and added the crushed chilli while the asparagus was sauteeing; and added red pepper slices when I added the mushroom, which added a nice flavour and also made for a prettier colour to the dish. Using wholewheat linguine increased the health quotient of this dish. A great spring dish! - 21 Jul 2008
Something else. excellent recipe - I cooked the asparagus a little longer and added garlic. - 21 Jul 2008
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