Creamy and delicious, this dish is perfect for vegetarians looking for a carb fix without the hassle. Whip this up in 10 minutes and enjoy!
150 g tagliatelle pasta
Salt to taste
30 ml (2 Tbsp) olive oil
1 red medium onion, coarsely chopped
30 ml (2 Tbsp) Spur Durky Sauce 100 g fresh asparagus, coarsely chopped
125 g button or portobellini mushrooms, quartered
60 ml (¼ cup)
Spur Peri-Peri Sauce 125 ml (½ cup) fresh cream
30 ml (2 Tbsp) chopped fresh thyme or 10 ml (2 tsp) dried
3 ml (½ tsp) Spur Lemon & Peri Peri Spice
Freshly ground black pepper to taste
Parmesan for garnish (optional)
Boil pasta with salt until soft. Drain and set aside.
Heat oil in a heavy-based frying pan. Sauté onion lightly with
Spur Durky Sauce for about 2 minutes. Add asparagus, mushrooms and lightly heat through for a few minutes.
Add , cream, thyme, salt and pepper. Cook for a few minutes, add pasta and heat through. Serve warm with Parmesan shavings and garnish with more thyme. Spur Peri-Peri Sauce
Add 80 g Chorizo sausage, sliced.
Substitute tagliatelle with any other pasta of choice.