Agnolotti ricotta spinach, asparagus in mushroom sauce

Felt like having pasta. I don’t know how to make pasta and don’t have the recipe on how to make them. Guess it’s not my interest to make my own pasta. Bought agnolotti ricotta spinach pasta. Got asparagus that is not looking fresh. So, I better use it as I don’t like to waste it.

This is trial and error. Got to get it right one day. But right now, I am so hungry, and the end result is what I care for. I know that it doesn’t look beautiful. But the taste is yummy great. I love it. Let’s cook!!!


450 g Agnolotti ricotta spinach pasta
1 Tbs butter
2 bunches asparagus, stems removed, sliced diagonally
175 g pre-sliced brown mushroom, blend
175 g brown mushroom sliced
1/2 chopped onion
2 small finely chopped shallots
1 Tbs minced garlic
1 1/2 Tsp salt, divided
1 1/4 Tsp freshly ground black pepper
1/4 cup sweet white wine
1/8 cup thickened cream


Cook pasta according to package directions, omitting salt and oil; drain.
Melt the butter in a large wok over medium-high heat. Add asparagus, fry for 3 – 4 minutes. Then add the both mushrooms, onion, shallots, garlic, 1 Tsp salt, and 1/4 Tsp black pepper; cook 10 – 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.

Add wine and cook 2 minutes. Stirring occasionally. Remove from heat. Add the cooked pasta, thickened cream, and tossing gently to coat. Stir in remaining salt and black pepper. Serve immediately.