Ingredients
- 25g spaghetti
- 1 tablespoon olive oil
- 1 can (430g) SNOB fresh asparagus
- 1 cup chicken broth
- 1 can (184g) SNOB sliced mushrooms
- Grated parmesan cheese, to taste
- 1/2 teaspoon chilli powder
Preparation
- Cook the pasta according to the package instructions.
- Heat the olive oil in a non-stick pan. Sauté the asparagus over medium heat for 3 minutes. Add the chicken broth and sliced mushrooms. Cook for 3 more minutes.
- Drain the pasta and transfer it to a platter. Carefully toss the pasta with the asparagus mixture and sprinkle with parmesan cheese and chilli powder.
Make it with
