Pasta with Asparagus and Mushrooms
I have used dried mushrooms in this recipe because they are easy to carry as a staple while travelling. There is a large variety of dried mushrooms available in the marketplace these days so why not try some of the different varieties in this recipeIngredients:
- 1 bunch asparagus spears
- 6-8 dried mushrooms
- 300g dried pasta of your choice
- 4 tbsp olive oil
- 2 spring onions, thinly sliced
- 2 cloves garlic, crushed
- ½ cup vegetable stock or water
- ½ tsp fresh thyme leaves or
- small pinch of dried thyme
- 3 tbsp parsley, finely chopped (Italian parsley if possible)
- Grated romano or parmesan for sprinkling
Snap the tough ends off the asparagus spears and then cut the spears into half-inch lengths. Soak the dried mushrooms in some hot water to rehydrate them.
Bring a large pot of water to the boil. We are going to use the same water for blanching the asparagus and for cooking it. Plunge the asparagus into the boiling water and blanch for a couple of minutes. Using a colander or skimmer, transfer the blanched asparagus to a bowl of cold water to refresh it. This will keep the asparagus a nice green colour. Drain the asparagus and set to one side.
Cook the pasta of your choice in the boiling water in which you blanched the asparagus, according to the directions on the packet.
While the pasta is cooking, heat the olive oil in a large frying pan. Add the spring onions and cook until they soften and start to turn gold.
Drain the dried mushrooms and add them to the pan with the spring onions along with the garlic and asparagus. Cook for a few minutes and then add the vegetable stock (or water). Simmer until the asparagus is tender. Add the thyme to the pan with the vegetables and stir well.
Drain the pasta and add to the pan with the vegetables. Add the parsley and toss the ingredients in the pan to mix them together.
To serve, place a generous portion of the pasta in individual serving bowls and sprinkle with the grated romano or parmesan cheese.
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