Fettuccine with Asparagus and Mushrooms

    25 mins

    This is an easy light supper, perfect for when asparagus is in season.

    284 people made this

    Serves: 4 

    • 1/2, 500g packet fettuccine
    • 1 tablespoon (15ml) olive oil
    • 1 large bunch asparagus, woody ends removed and cut into small pieces
    • 3 tablespoons (45ml) chicken stock
    • 1/2 teaspoon dried crushed chillies
    • 200g mushrooms, sliced
    • 60g (1/2 cup) freshly grated Parmesan cheese

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook the fettuccine according to packet instructions; drain.
    2. Heat the olive oil in a large frying pan. Cook asparagus in the pan over medium heat for about 3 minutes. Add chicken stock, chillies and mushrooms; cook 3 minutes more.
    3. Gently toss fettuccine with the asparagus mixture; sprinkle with Parmesan cheese to serve.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (230)


    This was a nice, light, easy dinner although I made some adjustments. I took someone else's cue and added garlic prior to adding veggies and I don't think I would have liked it at all without it. I added a little more chicken broth than called for and sauteed the pasta in the skillet with all the veggies before serving to help coat the pasta and give it a nice flavor. A good suggestion as well is to add the red pepper flakes at the end of the cooking process instead as a topping...the pepper gave it a nice little kick that it wouldn't have had otherwise. Overall a decent recipe that has limitless possibilities as far as toss ins go. We'll make it again.  -  15 Jun 2005  (Review from Allrecipes US | Canada)


    This is the first time I have reviewed any recipe here but this was just excellent! I'm on a weightloss journey and I am trying to eat as low fat as possible. This recipe hits the mark. I have made it pretty much every week since trying it several months ago. I don't add the oil, I just cut up lots of mushrooms, asparagus, garlic, red pepper flakes, and throw it in the pan and cook it using as much fat free chicken broth as needed. I tried it with fat free beef broth and it's just as delicious. Once the veggies are to my liking I mix the whole pan in with the angel hair pasta. It is sooo delicious! Thank you for sharing this recipe. The nice thing is that this dish goes with any type of meat you desire, or no meat at all, if you are looking for a meatless meal.  -  29 Jun 2005  (Review from Allrecipes US | Canada)


    This was very tasty. I made a few revisions: used vegetable broth to make a vegetarian dish; I sauteed the asparagus with 2 cloves of garlic and added the crushed red pepper while the asparagus was sauteeing; I used baby portobellos (criminis); and added red bell pepper slices when I added the mushroom, which added a nice flavor and also made for a prettier color to the dish. Using whole wheat linguini increased the health quotient of this dish. A great spring dish!  -  23 Apr 2004  (Review from Allrecipes US | Canada)