Mushroom and Asparagus Macaroni with Chilli

Mushroom and Asparagus Macaroni with Chilli                                         


Serves 4-6. 


400g dried macaroni.

2 tbsp olive oil.

1 clove garlic (crushed)

1 small brown onion (chopped)

2 tsp long red chilli (chopped)

300g button mushrooms (fine sliced)

1 bunch asparagus (cut into 1cm pieces)

²/³ cup vege stock

1/2 cup cream

¼ cup flat-leaf parsley (chopped)

50g parmesan (grated)


Cook macaroni in lightly salted boiling water for 9-10 minutes or until al dente. Drain and return to saucepan. Heat 2 tbsp olive oil in a large frying pan over medium heat. Add 1 clove garlic, 1 small brown onion and 2 tsp long red chilli and cook, stirring occasionally, until onion is soft. Add 300g button mushrooms, 1 bunch asparagus and 2/3 cup of stock. Cook for 3-4 minutes or until mushrooms are tender. Add mushroom mixture and 1/2 cup cream to saucepan with pasta and stir, over medium heat, until heated through. Season and serve scattered with ¼ cup flat-leaf parsley and parmesan.