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🍝 Asparagus and King Trumpet Mushroom Pasta with Tomatoes

372 kcal · 30 min · 4 servings

Ingredients

• 2 shallots (chopped)
• 400 g asparagus
• 200 g portobello mushrooms
• 200 g cherry tomatoes
• 300 g tagliatelle
• salt
• pepper (from the mill)
• 1 tbsp olive oil
• 50 g parmesan (grated)
• basil (for garnish)

Instructions

1. 1. Peel the lower part of the asparagus.
2. 2. Cut off the tough ends.
3. 3. Split the asparagus spears in half lengthwise.
4. 4. Cut the halves into about three long pieces.
5. 5. Clean the king trumpet mushrooms.
6. 6. Slice the mushrooms.
7. 7. Pour boiling water over the cocktail tomatoes.
8. 8. Peel the skin off the tomatoes.
9. 9. Cook the pasta in salted water until al dente.
10. 10. Heat olive oil in a pan.
11. 11. Sweat the shallots in the hot oil.
12. 12. Add the asparagus to the pan.
13. 13. Fry the asparagus for about 3 minutes.
14. 14. Add the mushrooms.
15. 15. Fry the mushrooms briefly.
16. 16. Cover the pan.
17. 17. Let the mushrooms simmer for about 2 minutes.
18. 18. Fold in the tomatoes.
19. 19. Add the drained pasta.
20. 20. Season with salt and pepper.
21. 21. Plate the pasta.
22. 22. Sprinkle the dish with Parmesan.
23. 23. Garnish with basil leaves.
24. 24. Serve the dish warm.

Nutrition per serving

• kcal: 372
• Protein: 18 g · Fett/Fat: 8 g · Carbs: 57 g