We love pasta very much and we eat it quite often in a lot of ways. Mushroom and asparagus go so well together and the final result is a delicious meal. And also this dish is very easy to make, it takes you only 20 minutes so it’s great for weeknights when you don’t have so much time to cook.
- 5 nests of tagliatelle
- 1/2 a bunch of asparagus
- 200 g of mushrooms
- a teaspoon of butter
- a teaspoon of olive oil
- salt, pepper, thyme
- 100 ml of white wine
- 50 of water or stock
- 2-3 cloves of garlic
- parmesan cheese
- 1 small onion
Break the ends of the asparagus and cut it into small pieces, slice the mushrooms and set both aside.
In a pan heat the butter and olive oil, add the chopped onion and saute for 6-7 minutes. Add the mushrooms, garlic, and asparagus and saute them with the onion for 5 more minutes.
Season with salt, pepper, and thyme and then add 1/2 a cup of wine (or add only stock if you don’t cook with alcohol), let it evaporate and then add the stock or water. Let the vegetables cook in stock for 10 minutes.
Meanwhile, cook the pasta according to the package instructions in plenty of salted water. Add the pasta to the pan and stir to combine everything.
Top with shaved parmesan cheese and enjoy. 🙂
Here you have a great idea about using those asparagus ends that you always threw away. I’m sure you’ll love the idea.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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