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🍝 Spaghetti with green asparagus and mushrooms

554 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• green asparagus 2 bunch
• shallots 1 pc.
• mushrooms, brown 350 g
• basil, fresh 15 g
• spaghetti 500 g
• pine nuts 2 tbsp
• oil 2 tbsp
• lemons 1 pc.
• pepper, black ground pinch

Instructions

1. 1. Bring about 5 liters of water with salt to a boil in a pot.
2. 2. Wash the green asparagus.
3. 3. Peel the bottom third of the asparagus stalks.
4. 4. Break off the woody ends of the asparagus stalks.
5. 5. Cut the asparagus into bite-sized pieces.
6. 6. Halve the shallot and peel it.
7. 7. Dice the shallot finely.
8. 8. Clean the mushrooms if necessary with a kitchen towel.
9. 9. Cut the mushrooms in half or quarters depending on their size.
10. 10. Wash the basil and shake it dry.
11. 11. Pluck the basil leaves from the stems.
12. 12. Chop the basil leaves coarsely.
13. 13. Cook the spaghetti in the boiling salted water for about 9 minutes until al dente.
14. 14. Drain the spaghetti in a colander.
15. 15. Catch about 100 milliliters of the pasta cooking water in a cup.
16. 16. Heat a pan on medium heat.
17. 17. Toast the pine nuts in the pan without fat by shaking the pan frequently.
18. 18. Toast the pine nuts for about 2 to 3 minutes until golden yellow.
19. 19. Let the pine nuts cool on a plate.
20. 20. Heat oil in the same pan on high heat.
21. 21. Fry the asparagus and mushrooms in it for about 5 minutes.
22. 22. Add the diced shallots.
23. 23. Fry the shallots for about 2 minutes.
24. 24. Deglaze the pan with the 100 milliliters of spaghetti cooking water.
25. 25. Let the mixture simmer for about 2 to 3 minutes.
26. 26. Simmer until the liquid has almost completely reduced.
27. 27. Halve the lemon.
28. 28. Squeeze the juice from the lemon.
29. 29. Season the asparagus vegetable mixture with salt and pepper.
30. 30. Add some lemon juice to taste.
31. 31. Mix the spaghetti with the asparagus vegetable mixture in the pan.
32. 32. Season the pasta if necessary.
33. 33. Plate the pasta.
34. 34. Sprinkle the finished pasta with the chopped basil and pine nuts.
35. 35. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 554
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 88 g