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Fusilli with mushrooms and asparagus from RMHC Spain


- 180 g whole wheat pasta

- 100 g seasonal mushrooms

- 10 green asparagus

- Garlic

- Parsley

- oregano flowers


- Put a pot to boil and add the whole wheat pasta. Cook to taste.

- Add chopped garlic to a frying pan. Sauté it over low heat. Add the green asparagus with a little water so that they cook well. Then add the mushrooms. Stir and incorporate all the ingredients. If necessary, add olive oil and season to taste.

- Finally add the pasta, stir, and sprinkle the parsley as a final touch.

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