Tagliatelle with asparagus and mushrooms

    25 min

    This pasta dish is an easy and light vegetarian supper, perfect to enjoy when asparagus is in season.

    343 people made this

    Serves: 4 

    • 1/2 (500g) packet tagliatelle pasta
    • 1 tablespoon olive oil
    • 1 large bunch asparagus, trimmed and cut into small pieces
    • 4 tablespoons chicken stock
    • 1/2 teaspoon dried crushed chillies
    • 1 (200g) punnet mushrooms, sliced
    • 50g (2 oz) freshly grated Parmesan cheese

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

    1. Cook pasta according to packet instructions; drain.
    2. Heat the olive oil in a large frying pan. Sauté asparagus in the pan over medium heat for about 3 minutes. Add chicken stock, chillies and mushrooms; cook 3 minutes more.
    3. Gently toss pasta with asparagus mixture; sprinkle with Parmesan cheese to serve.

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    Reviews in English (230)


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


    Lovely! I added 3 cloves garlic and 1 chopped fresh chilli to the asparagus and cooked for a couple minutes longer before adding the mushrooms and then the stock. Also used wholewheat penne pasta instead of tagliatelle. Simple but delicious.  -  13 Jun 2011


    Really delicious, just bought some asparagus fresh from an Evesham grower, so seemed really important to pick just the right recipe. Used more chicken stock. My partner is counting calories so didn't add the parmesan, just added to mine afterwards. To be honest, just as tasty without the parmesan. Save that for a meal less intrinsically tasty. Also added hint of basil,hint of thyme,hint of rosemary and hint of chilli, hint of black pepper. Wanted to bring out flavour not dominate.Also for garlic used just one of those frozen clove cubes. Nb. I had halved the ingredients for just 2.  -  03 May 2014