Ingredients:

• 250ml carton Pour & More Single
• 325g pappardelle or tagliatelle pasta
• 150g pack asparagus tips, cut into 5cm pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 250g mixed mushrooms of your choice
• salt and freshly ground black pepper
• 75ml dry white wine
• 1/2 teaspoon freshly grated nutmeg
• handful of watercress leaves, if liked

Method:

1. Bring a large pan of salted water to boil, add the pasta and boil for 7 mins. Add the asparagus and boil for a further 3 mins until the asparagus and pasta are both tender. Drain in a colander.
2. Whilst the pasta cooks, heat the oil in a frying pan and add the onion. Fry for 3 mins to soften.
3. Stir in the garlic and mushrooms and season well. Allow this to cook whilst stirring for 2 mins.
4. Add the wine and stir until it has evaporated.
5. Stir in the Pour & More Single and simmer for 4 minutes until the mixture boils and thickens. Add the nutmeg and adjust the seasoning to taste.
6. Divide the pasta and asparagus between 4 warm pasta bowls, spoon over the creamy mushroom sauce and finish with a few watercress leaves.