Garlic tagliatelle with mushrooms and asparagus

Sometimes you just want comfort food… and a quick pasta dish always does the trick!

Today I am going to share a delicious recipe for a garlicky tagliatelle pasta dish cooked with mixed mushrooms, asparagus, fresh parsley and white wine.

Since this is a vegan recipe, I also added nutritional yeast to give the pasta a nutty and cheesy flavour as well as boost up your daily B12 intake. It is incredible flavoursome and ready in less than 20 minutes so perfect for a quick mid-week dinner– what are you waiting for?

Garlic tagliatelle with mushrooms and asparagus

Lets get started…

Cook the pasta in salted water; for timing follow the instructions on the packaging or simply test it yourself. For an authentic Italian dish it should be al-dente.

Rinse your tagliatelle with ice-cold water and shake through a sieve, set aside.

Garlic tagliatelle with mushrooms and asparagus

Roughly chop the mushrooms and asparagus.

Heat the oil in a large, non-stick frying pan and add the minced garlic. Fry for 2-3 minutes until the garlic turns slightly golden in colour.

Garlic tagliatelle with mushrooms and asparagus

Add the chopped mushrooms and asparagus, stir-fry over high heat until the mushrooms turn a nice brown-golden colour, Pour in the white wine, stir gently for other couple minutes.

Add the pasta, salt, black pepper and 3/4 of the parsley, toss until everything is thoroughly mixed.

Garlic tagliatelle with mushrooms and asparagus

Sprinkle the remaining parsley on top and this beautiful, simple and flavorsome pasta is ready to serve.

Garlic tagliatelle with mushrooms and asparagus

Pasta is one of my favourite foods; comforting, filling, quick and easy. Simple cooking that you can create a meal perfect for both the lazy mid-week dinner, as well as a fancy meal for guests.

Don’t we all love a good pasta recipe? If you like the combination of asparagus and pasta as much as I do… why not check out my other pasta recipe – garden green pesto fusilli pasta.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Garlic tagliatelle with mushrooms and asparagus

Difficulty: Easy

Serves: 2

Prep.: 10 mins | Cook: 10 mins

Ingredients:

Boil

  • 180g uncooked tagliatelle pasta
  • 800ml water
  • 1 tsp salt

Cook

  • 160g mixed mushrooms, roughly chopped
  • 100g asparagus, roughly chopped
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 tbsp nutritional yeast
  • 70ml white wine
  • 1/2 tsp salt
  • Pinch of black pepper
  • Handful of parsley, finely chopped
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Instructions:
  1. Boil the pasta in salted water. For timing follow the instructions on the pasta packaging.
  2. Rinse your tagliatelle with ice-cold water and shake through a sieve to remove as much water as possible, set aside.
  3. Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
  4. Add the chopped mushrooms and asparagus and stir-fry for another 5 minutes.
  5. Add the pasta, salt, black pepper and 3/4 of the parsley, pour in the white wine, toss gently until everything is thoroughly mixed.
  6. Sprinkle the remaining parsley on top and serve.
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Sarah | Well and Full
Sarah | Well and Full

This pasta looks delicious! And I love how short the ingredients list is – there’s nothing like a simple and delicious meal!