Tagliatelle with asparagus and mushrooms
1 / 1 Picture by:  binnachoi

Tagliatelle with asparagus and mushrooms

  • 5 6
  • 78
  • 25min

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

S. Butters


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.

More choices

Reviews (8)

by CASSO_77

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


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

Write a review

Click on stars to rate
What did you think? Tell us everything!

More recipe collections