Fettuccine with Mushrooms and Asparagus

Method

  1. Peel and finely chop the onion.
  2. Wipe the mushrooms and chop finely. Finely chop the parsley. Melt the butter in a large frying pan and sauté the onions for a minute.Add the chopped mushrooms then cook for another couple of minutes. Add the cream cheese, cream, white wine and chopped parsley. Season with some salt and pepper, then cook on a low heat for a couple of minutes.
  3. Meanwhile, cook the pasta in a large pan of boiling water for about 8-10 minutes, as per directions on the pack.
  4. Cut the asparagus in half and sauté in the olive oil for2-3 minutes.
  5. Drain the pasta and add to the mushroom sauce.Toss in the asparagus and gently heat through.
  6. Serve with shavings of grana padano