RECIPE
12 INGREDIENTS6 STEPS20MIN

Garlic Tagliatelle with Mushrooms and Asparagus

4.6
12 Ratings
Editor's Choice
Community Pick
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
A garlicky tagliatelle pasta dish cooked with mixed mushrooms, asparagus, fresh parsley, and white wine. It's incredibly flavorful and ready in less than 20 minutes - perfect for a quick mid-week dinner.

20MIN

Total Cooking Time

12

Ingredients
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
Ingredients
US / METRIC
Servings:
2
Serves 2
Boil
180 g
Tagliatelle
800 mL
Water
1 tsp
Cook
160 g
Mushrooms, roughly chopped
100 g
Asparagus, roughly chopped
3 cloves
Garlic, minced
2 Tbsp
Vegetable Oil
1 Tbsp
Nutritional Yeast
70 mL
White Wine
1 handful
Fresh Parsley, finely chopped
1/2 tsp
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Directions

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Step 1
Bring Water (800 milliliter) with Salt (1 teaspoon) to a boil. Once boiling, cook the Tagliatelle (180 gram) according to package instructions.
Step 2
Rinse your tagliatelle with ice-cold water and shake through a sieve to remove as much water as possible. Set aside.

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