- 400g dried macaroni
- olive oil
- 1 clove garlic (crushed)
- 1 small brown onion (chopped)
- 1 tsp dried chilli flakes
- 00g button mushrooms (finely sliced)
- 1 bunch asparagus (cut into 1cm pieces)
- ²/3 cup chicken or vegetable stock
- 1/2 cup pouring cream
- ¼ cup flat-leaf parsley (chopped)
- 50g parmesan (grated)
Cook 400g dried macaroni in lightly salted boiling water for 9-10 minutes or until al dente. Drain and return to saucepan.
Heat 2 tbsp olive oil in a large frying pan over medium heat. Add 1 clove garlic (crushed), 1 small brown onion (chopped) and 1 tsp dried chilli flakes and cook, stirring occasionally, for 3 minutes or until onion is soft.
Add 300g button mushrooms (finely sliced), 1 bunch asparagus (cut into 1cm pieces) and 2/3 cup of stock. Cook, stirring, for 3-4 minutes or until mushrooms are tender. Add mushroom mixture and 1/2 cup pouring cream to saucepan with pasta and stir, over medium heat, until heated through.
Season and serve scattered with ¼ cup flat-leaf parsley (chopped) and parmesan (grated).
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Italian
- Course - Lunch
- Occasion - Family meals