This creamy mushroom and asparagus pasta is perfect for those nights when you don’t have lots of time to spend in the kitchen.
Ingredients
- 375g dried pappardelle pasta
- 2 bunches (about 480g) asparagus, ends trimmed
- 20g (1 tablespoon) butter
- 3 garlic cloves, crushed
- 300g button mushrooms, thickly sliced
- 6 green shallots, trimmed, finely chopped
- 125ml (1/2 cup) thickened cream
- Salt & freshly ground black pepper
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
- Step 2Meanwhile, place the asparagus in a large saucepan of salted boiling water. Cook over medium heat, uncovered, for 5-6 minutes or until bright green and tender crisp. Drain and cut into 2cm lengths.
- Step 3Melt butter in a large saucepan over medium heat until foaming. Add garlic and stir for 30 seconds or until aromatic. Add mushrooms and green shallots, and cook, stirring, for 2 minutes or until mushrooms soften slightly. Add cream and asparagus, and cook, stirring constantly, for 2 minutes or until cream thickens slightly. Taste and season with salt and pepper.
- Step 4Drain the pasta and return it to the pan. Add the asparagus sauce and toss gently to combine. Serve immediately.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1520 kj
Energy
18g
Fat Total
11g
Saturated Fat
7g
Fibre
13g
Protein
44mg
Cholesterol
238.96mg
Sodium
3g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
- Author: T Fischer, Ellen Grove, Qld (Reader)
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0