Asparagus, Pea & Mushroom Pasta

Serves :

2 People

Prep Time :

25 Minutes

Cooking Time :

Less than

25 Minutes


  • Olive oil, tbsp
  • 400g peas (fresh or frozen)
  • 250g mushrooms (of your choice), sliced
  • 250g asparagus, chopped into 2-3cm pieces
  • 2 garlic cloves, peeled and crushed or finely chopped
  • 20g parsley
  • 1 lemon - grated zest
  • 1 egg yolk (separate from the white)
  • 125ml double cream
  • 40g parmesan (or vegetarian alternative), finely grated
  • 200g linguine or tagliatelle
  • Salt & pepper, to taste



  1. In a bowl, mix the cream, egg yolk, ⅔ parmesan and salt and pepper, to taste.


  2. Bring a pan of water to the boil and add the linguine and being cooking as per the packet instructions.


  3. With approximately 4 minutes left on the pasta’s cooking time, add the peas to the pan.


  4. Heat the olive oil in a large frying pan. Fry the mushrooms and chopped asparagus for 3-4 minutes. Add the garlic and fry for a further 1-2 minutes.


  5. Drain the linguine and peas. Save a little water if required for the sauce later.


  6. Add the linguine and peas back to the pan they were cooked in and add the cream, egg yolk and parmesan mixture to the pan, stirring until the heat cooks the egg through.


  7. Stir in the mushrooms and asparagus to the mix. Add the lemon zest and half the parsley. Add salt and pepper to taste and serve with the remaining parsley and parmesan on top.

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