Tagliatelle with Asparagus and Mushrooms

    27 minutes

    This recipe is ideally made with thin asparagus which cooks very quickly, so look for it in early spring.

    2 people made this

    Serves: 4 

    • 1 bunch asparagus
    • 2 tablespoons extra virgin olive oil
    • 2 cloves garlic, crushed
    • 200g mushrooms, sliced
    • 1 glass white wine
    • 500g tagliatelle
    • salt and pepper, to taste
    • grated Parmesan, to serve

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Remove the woody ends of the asparagus and cut it into short lengths. Set aside the tips.
    2. Heat the olive oil in a large frypan. Add the garlic and asparagus and cook 5 minutes. Add the mushrooms and stir. Pour in the white wine and let it evaporate, another 5 minutes. Add the asparagus tips for the last 2 minutes cooking time.
    3. Meanwhile, cook the tagliatelle in salted water until al dente. Drain and add to the asparagus in the frypan along with a few tablespoons of the pasta cooking water. Season with salt and pepper and toss everything together well.
    4. Serve, garnished with Parmesan.

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