Mushroom, Dill & Asparagus Fettucine

Mushroom, Dill & Asparagus Fettucine

Mushroom, Dill & Asparagus Fettucine


Serves four




500grams of large button mushrooms sliced thickly

3 cloves of garlic crushed

50 grams of butter

½ cup of white wine

250ml of thickened cream

2 bunches of asparagus trimmed and sliced into 6cm batons

1 tablespoon of fresh sprigs of Dill plus extra for garnish

150grams of baby spinach

Salt and pepper

400 grams of fresh fettucine

100 grams of parmesan finely grated


In a large fry pan, melt the butter on a medium heat.

Add garlic and sauté for 3 mins

Add sliced mushrooms and fry till cooked through, approx. 5-7 minutes. Stir regularly to avoid garlic or mushrooms burning.

Add wine and simmer for another five minutes.

Bring a large pot of salted water to the boil and cook pasta

Bring a small pot of water to a rapid boil and blanch asparagus, then set aside.

Add cream, dill, spinach, salt and pepper to taste.

Once the cream has thickened slightly, toss through pasta, add asparagus and sprinkle with parmesan and a few sprigs of dill for garnish


Serve immediately