Tagliatelle with Asparagus and Mushrooms


    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Write a review

    Click on stars to rate
    See all 8 collections