Tortellini with spring asparagus and earthy mushrooms
Prep:
15 mins
Cook:
10 mins
This pasta dish is an easy and light vegetarian supper, perfect to enjoy when asparagus is in season.
500g spinach tortellini pasta
1 tbsp olive oil
1 large bunch asparagus, trimmed and cut into small pieces
4 tbsp chicken stock
½ tsp dried crushed chillies
200g mixed seasonal mushrooms, sliced
50g freshly grated Parmesan cheese
Heat the olive oil in a large frying pan and cook the asparagus over medium heat for about 3 minutes.
Add the chicken stock, chillies and mushrooms and cook 3 minutes more.
Cook the pasta according to packet instructions and drain well.
Gently toss pasta with asparagus mixture and sprinkle with Parmesan cheese to serve.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Cheese, Pasta & Noodles, Vegetables, Oil, Chilli, Stock/Broth
Recipe Type
Family Dinners, Pasta/Noodles
Cuisine
Italian
Level of Difficulty
Easy
