Mushroom and Asparagus Pasta Alfredo with Mushroom and Asparagus
- Vegetarian
- Italian
- Contains Dairy
Rich and creamy, this fettuccine boasts delicious asparagus and mushrooms as a hearty vegetarian main.
Follow the recipe steps below
-
0.0
min
Bring a saucepan of salted water to the boil.
-
0.5
min
Chop the brie, cover and set aside.
-
1.5
min
Slice the mushrooms, leek and sage.
-
4.0
min
Peel and finely chop the garlic.
-
5.0
min
Grate the parmesan.
-
6.0
min
Add the pasta to the boiling water and cook until al dente (9 mins).
-
6.5
min
In a frying pan, heat the olive oil over medium heat.
-
7.5
min
Add the mushrooms, garlic and leek and cook until softened.
-
10.0
min
Season with salt and pepper.
-
11.0
min
Add the asparagus. Reduce the heat.
-
11.5
min
Melt the butter in a saucepan over medium heat.
-
12.0
min
Add the flour and whisk through so that it makes a paste the texture of wet sand.
-
12.5
min
Add the cream and whisk continually to form a smooth sauce.
-
13.5
min
Add the brie and mix through. Reduce the heat to a very low simmer.
-
14.5
min
Add the sage to the cheese sauce.
-
15.0
min
Drain the pasta.
-
15.5
min
Add the pasta to the mushroom and leek mixture.
-
16.0
min
Add the sauce to the pasta mixture, and stir through until the pasta is thoroughly coated.
-
16.5
min
Season to taste.
-
17.0
min
Distribute the pasta among serving plates.
-
19.0
min
Garnish with parmesan and serve.
Pantry Ingredients
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