Mushroom & asparagus pasta
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes plus resting time |
Ingredients
- 250 g flour, plus extra for dusting
- 3 free range egg yolks
- olive oil, to drizzle
- 200 g mushrooms
- 2 cups dry white wine
- 250 ml (1 cup) low- fat or soya cream
- 200 g asparagus tips, blanched
- 30g parmesan, finely grated
- sea salt and freshly ground black pepper, to taste
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Cooking Instructions
- Place the flour, egg yolks and olive oil in a food processor and pulse until the mixture just starts to come together.
- Turn out the dough onto a clean surface and bring together by hand. Knead for 10 minutes until the dough is soft and smooth. Wrap in clingfilm and allow to rest for 30 minutes.
- Divide the dough into 4 pieces and roll out each piece into a long rectangle about 2 mm thick on a clean, floured surface. Slice into lengths 5 cm wide.
- Cook in boiling salted water until al dente.
- Fry the mushrooms in a large pan over a high heat until golden. Add the wine and simmer for 2 minutes. Add the cream and asparagus and cook until slightly thickened.
- Serve the sauce over the pasta and top with grated Parmesan. Season to taste.
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