Tagliatelle with asparagus & mushrooms

Tagliatelle with asparagus & mushrooms


  1. Peel and finely chop the onion.
  2. 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.
  3. Add the chopped mushrooms then cook for another couple of mins.
  4. 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.
  5. Meanwhile, cook the pasta in a large pan of boiling water for about 8-10 mins as per directions on the pack.
  6. Cut the asparagus in half and sauté them in the olive oil for 2-3 mins.
  7. Drain the pasta and add to the mushroom sauce, toss in the asparagus and gently heat through. Serve with shavings of Parmigiano Reggiano.

Recipe from Aldi.

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This creamy mushroom, asparagus and tagliatelle pasta dish is a perfect midweek supper, serve with garlic bread and a simple side salad


400g tagliatelle
2x100g packs asparagus
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 Virgin Olive Oil


Time: 10 minutes
Serves: 4
Nutrition: n/a