This a seriously quick and tasty dinner. The sauce is is ready in the time it takes for the pasta to cook so its a great one if you are just in the door and starving!! This was exactly how I ended up coming up with this recipe the other day!! The fun is in experimenting and not being scared of using whatever you have in your fridge to make something delicious! Just go for it! :-)
Serves: 2 Prep: 5mins Cook: 10mins
1 tbsp olive oil
200g chestnut mushrooms, sliced
1 large garlic clove, finely chopped
4 tbsp white wine
1 leek, sliced
200ml light cream
100g asparagus / 10 asparagus spear heads
200g pasta - penne,fusilli, penne, spagetti - any pasta will work here!
handful grated parmesan
salt & pepper
Cook the pasta in a large pot of salted boiling water and follow the instructions on the packet.
Meanwhile, heat a large saucepan over a medium heat and add some olive oil. Stir in the leeks, 1 tbsp water and some seasoning. Cover and cook for 5 minutes until softened.
Add the mushrooms, asparagus, garlic and white wine, turn up the heat and allow the wine to bubble for 2-3 minutes to allow the alcohol to evaporate. Return to a simmer and stir in the cream and the parmesan. Taste and season as required.
When the pasta is cooked, toss all together and serve with an extra sprinkle of parmesan on top! YUM!