• 1kg fresh pasta shells
  • 450g asparagus
  • 2tbsp olive oil
  • 4 cloves garlic
  • 700g closed cup mushrooms
  • 8 tbsp vegetable stock
  • milled black pepper
  • 4 tbsp fresh thyme
  • 300g half-fat cheddar cheese


  • STEP 1
    Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
  • STEP 2
    Cook pasta according to instructions on the pack.
  • STEP 3
    Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
  • STEP 4
    Heat the oil and cook the garlic and mushrooms for one minute, stirring.
  • STEP 5
    Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
  • STEP 6
    Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
  • STEP 7
    Serve immediately with the remaining cheese sprinkled on top.

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