The asparagus adds some great texture to this cheesy tagliatelle dish - perfect for a weekday treat.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 20 minutes
    • Italian

    Tagliatelle with Asparagus and Mushrooms

    Recipe Information

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    400g Tagliatelle

    2 x 100g packs Asparagus Tips

    1 Medium Onion

    150g Chestnut Mushrooms

    200g Lighter Soft Cheese with Garlic and Herbs

    150ml Single Cream

    100ml White Wine

    6g Fresh Parsley

    40g Salted Butter

    40g Parmigiano Reggiano


    Black Pepper

    20ml Extra Virgin Olive Oil


    Peel and finely chop the onion.

    Wipe the mushrooms and chop finely. Finely chop the parsley. Melt the butter in a wok or large frying pan and sauté the onions for a minute.

    Add the chopped mushrooms then cook for another couple of minutes.

    Add the soft cheese, single cream, white wine and chopped parsley. Season with some salt and pepper then cook on a low heat for a couple of minutes.

    Meanwhile, cook the pasta in a large pan of boiling water for about 8/10 minutes as per directions on the pack.

    Cut the asparagus in half and sauté them in the olive oil for 2/3 minutes.

    Drain the pasta and add to the mushroom sauce, toss in the asparagus and gently heat through.

    Serve with shavings of Parmigiano Reggiano.