Linguine with asparagus and morels in cheese and wine sauce

4 servings

60 minutes

Linguine with asparagus and morels in a cheese-wine sauce is an exquisite Italian dish that combines the tenderness of pasta with the rich aroma of forest mushrooms and fresh asparagus. Morels, known for their nutty flavor, add depth to the taste, while the creamy cheese sauce with wine notes makes the texture velvety and rich. This recipe embodies the elegance of Italian cuisine, offering a harmonious blend of fresh, seasonal ingredients. Serve linguine hot, garnished with green onion parts for brightness and freshness. The dish is perfect for both a romantic dinner and a festive feast, providing true gastronomic pleasure.

Energy value per serving

• Calories: 835.7
• Proteins: 24.8g
• Fats: 50.3g
• Carbohydrates: 63.5g

Ingredients

• Asparagus: 700 g
• Dried Morels: 60 g
• Green onions: 6 pc
• Butter: 5 tbsp
• Wheat flour: 3 tbsp
• Linguine Pasta: 250 g
• Bay leaf: 1 pc
• Dry white wine: 1 glass
• Salt: 1 tsp
• Ground white pepper: 0.1 tsp
• Cream 40%: 0.5 glass
• Milk: 0.5 glass
• Goat cheese: 120 g
• Grated Parmesan cheese: 30 g
• Cheddar cheese: 30 g

Cooking steps

1. Soak the dried mushrooms in warm water until soft. Drain and cut into small pieces.

   Required ingredients:

   • Dried Morels: 60 g

2. Boil the pasta in a large amount of salted water until al dente.

   Required ingredients:

   • Linguine Pasta: 250 g

3. Meanwhile, in a medium saucepan over high heat, melt 3 tablespoons of butter. Add flour and bay leaf, stirring. Lightly brown the flour until golden, about a minute. Then gradually pour in the milk mixed with cream. Pour in 3/4 cup of wine, lightly salt and pepper. Stir constantly until the sauce is smooth. Mix in the cheeses and stir until fully combined.

   Required ingredients:

   • Butter: 5 tablespoon
   • Bay leaf: 1 piece
   • Milk: 0.5 glass
   • Cream 40%: 0.5 glass
   • Dry white wine: 1 glass
   • Salt: 1 teaspoon
   • Ground white pepper: 0.1 teaspoon
   • Goat cheese: 120 g
   • Grated Parmesan cheese: 30 g
   • Cheddar cheese: 30 g

4. In a very large skillet, melt the remaining butter over medium heat. Add the mushrooms and sauté for 5 minutes. Then add the chopped white parts of the green onion and sauté for a minute.

   Required ingredients:

   • Butter: 5 tablespoon
   • Dried Morels: 60 g
   • Green onions: 6 pieces

5. Add chopped asparagus, the remaining wine, and a little salt to the pan. Slightly cover with a lid and cook for about 5 minutes until the asparagus is tender.

   Required ingredients:

   • Asparagus: 700 g
   • Dry white wine: 1 glass
   • Salt: 1 teaspoon

6. Drain the pasta and add it to the pan with mushrooms and asparagus. Remove the bay leaf from the sauce.

   Required ingredients:

   • Linguine Pasta: 250 g

7. Thinly slice the green parts of the onion and add them to the pan. Pour in the sauce, mix, and serve immediately.

   Required ingredients:

   • Green onions: 6 pieces