Ingredients
500g/1lb2oz fresh pasta shells
225g/8oz asparagus, cut into 7.5cm/3in lengths
1 tbsp olive oil
2 cloves garlic, very finely chopped
350g/12oz closed cup mushrooms, sliced
4 tbsp vegetable stock
freshly milled black pepper
2 tbsp chopped fresh thyme
150g/5oz half-fat cheddar cheese, finely grated
Method
1. Cook pasta according to the instructions on the pack.
2. Meanwhile cook asparagus stems in boiling water for 2 minutes.
3. Add the asparagus tips and cook for a further minute. Drain.
4. Heat the oil and cook the garlic and mushrooms for 1 minute, stirring.
5. Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
6. Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
7. Serve immediately with the remaining cheese sprinkled on top
