constituents
2 boneless, skinless funk guts, sliced
oz penne pasta
1 tbsp olive oil painting
1 mug mushrooms, sliced
bunch asparagus, trimmed and cut into 1- inch pieces
cloves garlic, diced
mug heavy cream
mug funk broth
mug grated Parmesan rubbish
swab and pepper to taste
Fresh parsley for trim( voluntary)
Preparation
Cook penne pasta according to package directions, also drain and set away.
Heat olive oil painting in a large visage over medium heat. Season funk with swab and pepper, also cook until golden and cooked through. Remove funk and set away.
In the same visage, sauté mushrooms, asparagus, and garlic for 5- 7 twinkles, until tender.
Add heavy cream, funk broth, and Parmesan rubbish. Stir to combine and poach for 3- 4 twinkles.
Add cooked funk and pasta, tossing to fleece in the delicate sauce. Cook for an fresh 2 twinkles to toast through.
Garnish with parsley and serve.
A delicate, savory pasta dish that’s perfect for any occasion!