Asparagus and Mushroom Tagliatelle
An elegant vegetarian pasta dish combining tender tagliatelle with sautéed mushrooms, crisp asparagus tips, and a silky cream sauce. Ready in under 30 minutes with fresh spring flavors.
Equipment
- Large Pot
- Skillet
- Colander
Ingredients
Pasta
- 400 g tagliatelle pasta
Vegetables & Sauce
- 2 tbsp olive oil
- 1 cup mushrooms sliced
- 1 cup asparagus tips
- 1/2 cup white wine dry
- 1/2 cup cream
- 1/4 cup Parmesan cheese grated
- 1 tsp fresh thyme
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook tagliatelle until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced mushrooms and cook for about 5 minutes until golden brown.
- Add asparagus tips and cook for 2 minutes until tender-crisp.
- Deglaze the pan with white wine and let it reduce by half.
- Reduce heat and stir in cream. Add Parmesan and mix until smooth.
- Add cooked pasta to the sauce and toss gently to coat.
- Add reserved pasta water gradually until sauce reaches desired consistency.
- Season with thyme, salt, and pepper. Serve immediately.
Notes
For best results, use fresh asparagus and grate Parmesan just before adding. Pasta water helps create a silky sauce.