Creamy tagliatelle with mushrooms

This was the first time I used fresh pasta! I'd say in terms of flavour, I did not taste much of a difference. It does cook much quicker though, only about 2 minutes in boiling water. I haven't had tagliatelle for some time now although it ranks pretty high on the list of my favourite pasta. 

Creamy tagliatelle

I had this for dinner some time ago, I was craving for a creamy dish, and wanted something simple and quick after work. This did the trick.

Cooking the mushrooms and asparagus. Note the pasta on the left ready to go :)

 

With the chopped parsley

Ingredients

(Serves 2 as a main)

200 grammes of fresh tagliatelle
75 grammes of button mushrooms, sliced
75 grammes of asparagus, sliced at an angle
1 brown onion, chopped
a splash of single cream
3 cloves of garlic, finely chopped
1 tablespoon of vegetable oil
salt and pepper to taste
a handful of parsley, roughly chopped

Method

• Heat the oil in a deep saucepan. Add the onions and sweat until soft.
• Add the garlic and the mushrooms. Cook for about 2-3 minutes until almost done. 
• Add the asparagus and cook for another 2 minutes or until tender. At the same time, cook the tagliatelle in a pot of boiling water according to the instructions on the packet.
• Remove the saucepan from the heat and let it cool slightly. Drain the pasta, and add it to the saucepan with the asparagus and mushrooms.
• Add the cream, and season to taste. Stir in the chopped parsley and serve. I added only a little cream as I didn't want the sauce to be too heavy. If you prefer a thicker sauce, add more cream.