Fettuccine with Asparagus and Mushrooms

    Fettuccine with Asparagus and Mushrooms

    40saves
    25min


    284 people made this

    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 

    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 (6)

    by
    4

    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

    by
    3

    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

    by
    1

    Something else. excellent recipe - I cooked the asparagus a little longer and added garlic. - 21 Jul 2008

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