Tagliatelle with asparagus and mushrooms

Tagliatelle with asparagus and mushrooms


  • 400g (12oz) tagliatelle pasta
  • 2 x 100g (7oz) packs asparagus tips
  • 1 medium onion
  • 150g (5oz) chestnut mushrooms
  • 200g (7oz) lighter soft cheese with garlic and herbs
  • 150ml (1/2 pint) single cream
  • 100ml (4fl oz) white wine
  • 6g (1/2 oz) fresh parsley
  • 40g (1 1/2 oz) salted butter
  • 40g (1 1/2 oz) parmesan cheese
  • Salt
  • Black pepper
  • 20ml (1 fl oz) extra virgin olive oil


  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 minutes.
  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 minutes as per directions on the pack.
  6. Cut the asparagus in half and sauté them in the olive oil for 2/3 minutes.
  7. Drain the pasta and add to the mushroom sauce, toss in the asparagus and gently heat through.


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


This creamy dish is a perfect midweek meal. Serve with shavings of parmesan cheese, garlic bread and a simple side salad.


  • Recipe courtesy of Aldi
  • For more great recipes see Yours Magazine, out every fortnight, on a Tuesday.