Tagliatelle with Asparagus & Mushrooms


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