Mushroom & Asparagus Spaghetti is a simple and delicious dish but also impressive enough for those days when you have unexpected guests.
What make it special is the way asparagus are cut. Instead of chopped asparagus, I cut it with a vegetable peeler making long strips of asparagus, similar to noodles. It give to the dish an impressive look. Also the combination of fresh asparagus and earthy mushrooms is superb, so flavourful and comes together quickly, in less than 30 minutes.
Asparagus is a wonderful vegetable full of beta-carotene, vitamins B, C, E, K, folate and iron. It is also rich in inulin, which works as a prebiotic, which helps stimulate the growth of good healthy bacteria in our gut. Use buckwheat spaghetti for a more nutty flavour as well as a more nutrient dense dish.
I’m sure you will love it!
Delicious and impressive pasta dish that can be prepared in less than 30 minutes. It is vegetarian and is a perfect dish for spring.
- 120 gr spaghetti delicious with buckwheat pasta
- 200 gr green asparagus thicker are better
- 200 gr mushrooms any kind
- 2 cloves garlic minced
- a handful fresh rosemary
- extra virgin olive oil
- black pepper freshly cracked
- parmesan cheese grated
Bring a large pot of water to boil. Add salt and cook pasta according to directions.
Meanwhile, shave asparagus with a vegetable peeler, so you get kind of asparagus noodles. Thinly chop mushrooms.
Heat olive oil in a pan over a medium heat. Add garlic and sautée a couple of minutes, until golden.
Add mushrooms and cook 5-10 minutes until soft. Add asparagus, rosemary and season with salt and pepper.
Once the pasta is cooked, add it to the pan with mushrooms and asparatus and mix together so the tasty oil and veggies get mix throw.
Serve with more black pepper and grated parmesan.