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

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