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Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Food, Pasta, 2006, Dinner, Mushroom, Aspargus,
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Share on TwitterMushroom and asparagus macaroni with chilli
Cook 400g dried macaroni in lightly salted boiling water for 9-10 minutes or until al dente. Drain and return to saucepan.
Heat 2 tbsp olive oil in a large frying pan over medium heat. Add 1 clove garlic (crushed), 1 small brown onion (chopped) and 1 tsp dried chilli flakes and cook, stirring occasionally, for 3 minutes or until onion is soft.
Add 300g button mushrooms (finely sliced), 1 bunch asparagus (cut into 1cm pieces) and ²/³ cup vegetable stock. Cook, stirring, for 3-4 minutes or until mushrooms are tender. Add mushroom mixture and 1/2 cup pouring cream to saucepan with pasta and stir, over medium heat, until heated through.
Season and serve scattered with ¼ cup flat-leaf parsley (chopped) and 50g parmesan (grated).
