Spring Pasta with Asparagus and Mushrooms
Pasta and Pizza • Italian
Description
Enjoy your meal!
Ingredients
- Olive Oil 1 tablespoon
- Garlic 3 cloves
- Orange Bell Peppers 1 piece
- Asparagus 10 oz
- Fresh Mushrooms 5 oz
- Marinated cherries 5 oz
- Chicken Broth 1 cup
- Milk ½ cup
- Wheat Flour 1 tablespoon
- Salt ½ teaspoon
- Ground Black Pepper ½ teaspoon
- Grated Pecorino Pepato Cheese 0 oz
- Green Tagliatelle Pasta 10 oz
- Chopped Sage Leaves 2 tablespoons
- Chopped Sage Leaves ¼ cup
Step-by-Step Guide
Step 1
Heat the oil in a large skillet over medium heat, sauté the garlic for about 1 minute. Add the bell pepper and sauté until slightly softened, about 3 minutes. Add the mushrooms, asparagus, tomatoes, and sauté until tender for another 5 minutes, then add the flour mixed with three tablespoons of water and stir for 1 minute.
Step 2
Pour in the chicken broth, milk, salt, and pepper, bring to a boil, then simmer while stirring until the liquid thickens, about 5 minutes.
Step 3
At the same time, cook the pasta, reserving ½ cup of the cooking water. Combine the pasta with the vegetable sauce, adding a bit of the reserved pasta water if the dish is too thick.
Step 4
Serve the pasta, garnished with Parmesan, parsley, and basil.
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