Simple, quick and summery, but probably didn’t really need the mushrooms as they made it a little heavy.
3-4 tablespoons olive oil
250g asparagus – chopped into chunks
about a teacup full of frozen peas
8 mushrooms – chopped
1 dried red chili – crushed
1 clove garlic – finely chopped
Bring a pan of water to the boil then throw in the peas and asparagus and boill briefly until just tender. Drain and rinse with cold water to prevent them overcooking.
Cook the spaghetti as per the instructions on the pack. I haven’t put the quantity here as it depends how many you are cooking for and how hungry they are!
While the spaghetti it cooking, heat a large frying pan. Add the oil, garlic, chili and mushrooms. Fry until mushrooms tender, then add the peas and asparagus. Fry on a high heat for a couple of minutes.
Drain the spaghetti, return to the warm pan then add the vegetables from the frying pan. Stir and serve with grated Parmesan.