Spinach fettuccine with apple, asparagus, mushroom, pear, goji and cranberry

Recreated by Helen
Recreated by Helen

Felt like having pasta, found spinach fettucine packet, apple, asparagus and prosciutto are on sale. Looking at my fruit bowl my pear is getting soft, crying out to me please eat me. I search and find the recipe and as usual I love to create my own flavour. The original recipe is at the bottom.

In my pantry I have goji and cranberry packet too, best use them before it turn mouldy. Google: “Goji berries are also known as Lycium barbarum. Dried goji berries have a distinct flavour reminiscent of a cranberry or a sour cherry. You can cook with dried goji berries in both sweet and savoury recipes. You can eat them raw or soak them in hot water before munching. Others prefer adding goji berries to trail mixes, smoothies or as a garnish on cereals, salads or yogurts.”

Oh, I also found this recipe which I had created make it before and thought I have lost it when my computer crash. I am glad to have a full written down recipe on my recipe collection note book and experimenting & creating recipes.

Got to cook it again and am glad to be able to share it with everyone. This recipe serve 2. My pasta is healthy, green and red in colour, and delicious. Let’s cook!!!


1 pkt spinach fettuccine
2 bunches asparagus spears tough ends trimmed and sliced
250 g mushrooms quartered
1 Royal gala apple, chopped
1 Packham pear, chopped
3 thin slices prosciutto, chopped
half and half handful goji and cranberry
1 cup vegetable stock
5 cloves of garlic
red chili flakes to taste
salt to taste
2 tbsp olive oil


Cook the fettuccine according to the package instructions, but make sure it is still firm or al dente. Al Dente means the pasta is still firm, but not hard. Rinse with cold water and drain and keep aside. Crush the garlic cloves well using a mortar and pestle.

In a large pan, heat the olive oil; add apple and pear. Sauté till soft. Add the crushed garlic and sauté till it just starts to brown. Add the asparagus cook for about 3-4 minutes till the asparagus turns bright green. Add the mushrooms till the mushrooms starts to brown a bit not burn. Add red chili flakes, goji, cranberry and salt and stir well to combine.

Pour the stock and stir well. Cook on high heat till the liquid is reduced to 3/4. Add the cooked pasta to the pan and toss well. Cook on high heat, stirring frequently till all the liquid is absorbed. Serve hot. Season with more red chili flakes and salt if needed.