Mushroom & Asparagus Tagliatelle In Mustard Cream Sauce

P1390006
Oyster Mushroom & Asparagus Tagliatelle In Wholegrain Mustard Cream Sauce

Serves 4, prep time 10 minutes, cooking time 10 minutes

INGREDIENTS
1 tbsp of olive oil
1/2 red onion
2 garlic cloves chopped
1 tsp of smoky paprika
Salt & pepper
15 stems of asparagus chopped in thirds
200g of oyster mushrooms
2 tbsps of water
250ml of cream
2 tbsps of whole-grain mustard
1 cup of grated parmesan
1 cup of chopped basil leaves
150g of tagliatelle

P1390004
Oyster Mushroom & Asparagus Tagliatelle In Wholegrain Mustard Cream Sauce

METHOD
Heat the oil in a pan, add the onion, garlic, paprika, season and sauté until soft.
Next, add the asparagus with a little water and stir for two minutes.
Add the chopped mushrooms and stir for a minute.
Next, add the cream and mustard, stir until the mustard breaks up, then, add the cheese and basil stir and reduce the heat, simmer for five minutes.
Bring to the boil 1-litre of salted water in a deep pan, cook the tagliatelle as per pack instructions. Once cooked drain, then add to the pan and combine.
Plate up the pasta, top with basil leaves, parmesan and serve.

 

P1390036
Oyster Mushroom & Asparagus Tagliatelle In Wholegrain Mustard Cream Sauce

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