Soak the porcini in white wine, chop the onions, garlic and asparagus saving the tips to use later. Melt the butter in a sauté pan and on very low heat sauté the chopped vegetables without browning, than add the porcini and bring to the boil, simmer and reduce by half. Add the boiled pasta and toss, add the spinach toss, mix in the mascarpone season and serve.

Serves 2

Email this Recipe Watch Video Back to Neil's Recipes