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