300 g fusilli
25 g butter
2 cm piece root ginger, grated
125 g mushrooms, sliced
2 x 100 g packs asparagus tips
250 ml tub half-fat creme fraiche
1 tbsp freshly chopped flat leaf parsley
salt and freshly ground black pepper
25 g butter
2 cm piece root ginger, grated
125 g mushrooms, sliced
2 x 100 g packs asparagus tips
250 ml tub half-fat creme fraiche
1 tbsp freshly chopped flat leaf parsley
salt and freshly ground black pepper
method
1. Cook the pasta in a large pan of boiling salted water for 10 - 12 minutes.
2. Meanwhile melt the butter in a large pan and fry the ginger, mushrooms and asparagus for 5 minutes until cooked through.
3. Add the creme fraiche and parsley and season well.
4. Drain the pasta, mix with sauce and serve immediately.
2. Meanwhile melt the butter in a large pan and fry the ginger, mushrooms and asparagus for 5 minutes until cooked through.
3. Add the creme fraiche and parsley and season well.
4. Drain the pasta, mix with sauce and serve immediately.
serving amount
serves: 4
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