VEGETARIAN

Spring Pasta with Asparagus and Mushrooms

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal!

Ingredients

Olive Oil - 1 tablespoon
Garlic - 3 cloves
Orange Bell Peppers - 1 piece
Asparagus - 8.8 oz
Fresh Mushrooms - 7.1 oz
Marinated cherries - 4.2 oz
Chicken Broth - 1 cup
Milk - ½ cup
Wheat Flour - 1 tablespoon
Salt - ½ teaspoon
Ground Black Pepper - ½ teaspoon
Grated Pecorino Pepato Cheese - 2.1 oz
Green Tagliatelle Pasta - 10.6 oz
Chopped Sage Leaves - 2 tablespoons
Chopped Sage Leaves - ¼ cup

Step by Step guide

Step 1

Heat the oil in a large skillet over medium heat, sauté the garlic for about 1 minute. Add the bell pepper and sauté until slightly softened, about 3 minutes. Add the mushrooms, asparagus, tomatoes, and sauté until tender for another 5 minutes, then add the flour mixed with three tablespoons of water and stir for 1 minute.

Step 2

Pour in the chicken broth, milk, salt, and pepper, bring to a boil, then simmer while stirring until the liquid thickens, about 5 minutes.

Step 3

At the same time, cook the pasta, reserving ½ cup of the cooking water. Combine the pasta with the vegetable sauce, adding a bit of the reserved pasta water if the dish is too thick.