It's starting to get a little chilly and the desire for mushrooms increases... when I think of mushrooms, 99% of the time, I also think of tagliatelle, so today I prepared a nice recipe with tagliatelle, mushrooms, asparagus and peas. If you don't have time, or you need a quick recipe for when you come home late from work, this may be the right one for you since we will be using all frozen ingredients. Don't want to make it with frozen products? Great, cook with fresh products. Making these delicious tagliatelle is very simple, tie your apron, wash your hands and get started! FOLLOW THE COMPLETE RECIPE ON MY COOKING BLOG: https://www.carlogaiano.com/tagliatel... INGREDIENTS FOR 4 PEOPLE 320 g of pasta 100 g of frozen peas 200 g of frozen mixed mushrooms 100 g of frozen asparagus 1 cup of white wine 150 ml of mushroom cream or normal Fine salt to taste EVO oil to taste Ground black pepper to taste 1 clove of garlic 1/2 medium onion 1 sprig of parsley Bring a pot full of water to the heat, add salt and wait for the water to boil. Finely chop the onion, parsley and garlic clove (if you want you can leave the garlic clove whole and then remove it). Add 3-4 tablespoons of EVO oil to the pan, place on a low heat, add the parsley, garlic, onion and brown. When the garlic and onion are lightly browned, add the peas and immediately after the mushrooms, mix well, cover with the lid and cook. In the meantime, cut the asparagus into small pieces, add them to the pan with the other ingredients and cook for about ten minutes. If the water is boiling, add the pasta and after about 10 minutes, remove the lid, raise the heat and add a cup of white wine, leaving the heat high so that the wine can evaporate quickly. Once the wine has evaporated, turn off the heat, season with salt, pepper and add the cream, mix and set aside. Drain the pasta al dente (always keeping aside a little of the cooking water), transfer it to the pan, turn on a very low heat and mix for a few minutes so that it flavors well. Turn off the heat, plate and if you prefer, add a spoonful of grated Parmigiano Reggiano. Please, if you try to make this recipe, let me know how it came out in the comments. I take this opportunity to greet you and wish you bon appetit, bye everyone! Blog: http://www.carlogaiano.com BECOME MY FRIEND! https://goo.gl/2FSalB All my videos: https://goo.gl/oylpY6 Subscribe to the channel (free of course): https://goo.gl/2FSalB Follow me on social media: Facebook: https://goo.gl/IWlwdZ Instagram: https://goo.gl/e5GUFN Twitter: https://goo.gl/HrLf2S Pinterest: https://goo.gl/tLQWne Google+: https://goo.gl/3bmbJh Subscribe to the channel (free of course): https://goo.gl/2FSalB