Quick N Easy Asparagus & Mushroom Pasta

Serves 2
Time 20 minutes


250g high fibre dried penne

1 bunch asparagus, trimmed

1 cup basil leaves

2 garlic cloves

½ cup almonds

¼ cup grated pecorino

1-2 tbsp extra virgin olive oil

1 punnet Enoki mushrooms, chopped

Salt & pepper


Place a large pot with water on to the boil with a good pinch of salt.

Blanch asparagus in boiling water for 2 to 3 minutes until soft, remove and cool down.

Place basil, asparagus, garlic, almonds, pecorino, and a small amount of oil into a food processor.

Blend until a smooth pesto. If needed, add more olive oil to combine.

In a pot of boiling salted water, cook pasta as per packet directions. 

Place pesto into a pan on low heat with a little pasta cooking water.

Strain cooked pasta and add to the pan, along with mushrooms.

Add salt and pepper to taste. 

Serve and enjoy.