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How to make Creamy asparagus pasta

Yield = 4
Prep time: 0:10
Cook time: 0:19
Total time: 0:29

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 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
  • Step 2 Meanwhile, 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 3 Melt 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 4 Drain the pasta and return it to the pan. Add the asparagus sauce and toss gently to combine. Serve immediately.