Mushroom and Asparagus Tagliatelle

Ingredients

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• Boil:
• Tagliatelle Pasta Tagliatelle Pasta 160g 1 cup
• Water Water 800ml 3 cups
• Table Salt Table Salt 1 tsp 1 tsp
• Cook:
• Mixed Mushrooms Mixed Mushrooms 200g 2 & 2/3 cups
• Asparagus Asparagus 100g 4/5 cup
• Garlic Garlic 3 cloves 3 cloves
• Vegetable Oil Vegetable Oil 2 tbsp 2 tbsp
• White Wine White Wine 70ml 1/3 cup
• Table Salt Table Salt 1/2 tbsp 1/2 tbsp
• Fresh Parsley Fresh Parsley 2 tbsp 2 tbsp
• Ground Black Pepper Ground Black Pepper pinch pinch

Instructions

1. 1.For timing follow the instructions on the pasta packaging; boil the pasta in salted water.
2. 2.Rinse your tagliatelle with ice cold water and shake out all water through a sieve, set aside.
3. 3.Roughly chop the mushrooms and asparagus, set aside.
4. 4.Heat the oil in a large, non-stick frying pan, add the minced garlic, fry for 2-3 minutes until the garlic shows a slightly golden colour.
5. 5.Add the mushrooms and asparagus, stir-fry for another 5 minutes.
6. 6.Add the pasta, salt, black pepper and 3/4 of the chopped parsley, pour in the white wine, stir-fry 2-3 minutes until everything is thoroughly mixed.
7. 7.Sprinkle the remaining parsley on top and serve.

Nutritional Information

• Calories:
  499
• Fat:
  20g
• Sodium:
  426mg
• Carbs:
  68g
• Sugar:
  1g
• Protein:
  11g