Creamy Vegetable Tetrazzini with Mushrooms & Asparagus

Bring a saucepan of salted water to the boil. Boil the kettle or boil water for the stock.

Thickly slice the mushrooms.

Finely chop the onion and garlic.

Halve the asparagus spears.

Grate the parmesan.

In a frying pan heat the olive oil over medium-high heat.

Add the asparagus, and cook until they begin to blister on the outside.

Remove the asparagus from the pan and set aside. Wipe down the pan.

Melt 1/4 of the butter in the frying pan over medium heat.

Add the mushrooms, onion, fresh thyme and garlic. Cook until softened.

Add the pasta to the boiling water and cook until al dente (8-10mins).

Remove the mushrooms from the heat and set aside with the asparagus.

In the saucepan, melt the remaining butter and whisk in the plain flour.

Whisk in the cream and stock.

Season with salt and pepper.

Add the peas and bring to the boil.

Reduce heat and simmer for 5 minutes.

Stir in half of the parmesan and the parsley.

Add the asparagus and mushrooms back to the sauce and heat through.

Drain the pasta.

Add the pasta to the sauce and stir to combine.

Distribute among serving plates and sprinkle with remaining parmesan.