Wild mushrooms and asparagus linguine

Pasta mushroom asparagus

Here is a simple spring dish, nothing fancy, just fresh vegetables from the market, some wild mushrooms and linguine.

Ideal for a quick lunch or when you really don’t feel like spending hours in the kitchen.

No need for cream or tomato sauce: just use the same water to boil the asparagus and the pasta, and mix the cooking water with the veggies. Tasty and healthy!

Enjoy with a glass of dry white wine !

Ingredients (4): 

500 g linguine

150 g wild mushrooms

A bunch of thin green asparagus

1 clove of garlic, crushed

1/2 onion, detailed into cubes

Parsley, chopped

Olive oil



1. Heat a large pot of water and when the water comes to a boil, salt generously and add the asparagus. Blanch stalks for 3 minutes. Transfer to the cold water, drain and cut into 1-inch pieces. Set aside.

2. Bring the water in the pot back to a boil for the pasta.

3. While the water is boiling,  heat 1 tablespoon of the olive oil over medium heat in a large  skillet and add the onion. Cook, stirring, until translucent, 2 to 3 minutes, and then add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and then add the crushed garlic and the parsley. Stir a minute more, and add salt and pepper to taste.  Add the asparagus and remove from the heat but keep warm.

4. Add the pasta. Cook al dente, checking the pasta a minute before the time indicated is up to make sure they are not overcooked. Drain the pasta, reserve a small bowl of the cooking water.

5. Toss the pasta and a few tablespoons of cooking water immediately with the vegetable mix.

5. Serve in large bowls and grate some parmesan on top of the dish, to taste.


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