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Mushroom and Asparagus Penne




Source of Recipe


from a recipe leaflet






Recipe Introduction


To make this all vegetarian replace the chicken stock with vegetable stock. While I enjoy the creaminess of this recipe, it still tastes good without the cream if yor stock is good quality and your vegetables fresh.





List of Ingredients



• 400g dried penne
  
• 1 red onion cut into thin wedges
  
• 2/3 cup chicken stock
  
• salt
  
• 2 tbs olive oil
  
• 300g cup mushrooms, sliced
  
• 1/2 cup cream
  
• ground black pepper to taste
  
• 3 garlic cloves, crushed
  
• 200g (1 bunch) asparagus cut in 1cm thich slices.
  






Instructions



1. Cook penne in large saucepan of boiling salted water until al dente. Drain and keep warm.
   
2. Heat oil in large frypan on medium. Add garlic and onion. Cook 2-3 minutes until onion is soft.
   
3. Add asparagus, mushrooms and stock and cook stirring constantly 2-3 minutes until mushrooms tender.
   
4. Stir in cream and pasta cook for 1-2 minutes or until heated through. Season and serve immediately.
   






Final Comments


serves 4 preparation 20 minutes, cooking 30 minutes