Fettuccine with Asparagus and Mushrooms

    25 minutes

    This is an easy light supper, perfect for when asparagus is in season.

    291 people made this

    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

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook the fettuccine according to packet instructions; drain.
    2. 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.
    3. Gently toss fettuccine with the asparagus mixture; sprinkle with Parmesan cheese to serve.

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    Reviews in English (232)


    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