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Sausage and Asparagus Penne
Asparagus tips and mushrooms steam in the Micro Urban while sausage meat browns with shallots on the stovetop, then everything meets wholewheat penne, also cooked in the same base, for a finish in the pan. A splash of the pasta water loosens the sauce at the end.
- Total time
- 37 min
- Prep
- 15 min
- Cook
- 19 min
- Rest
- 3 min
Ingredients
Method
Trim the asparagus and cut it into pieces. Place the asparagus stalks in the large steamer basket of the Micro Urban. Put the asparagus tips and the rinsed mushrooms, halved or quartered, in the lower basket.
Stack the baskets over the base filled with 400 ml (14 fl oz) cold water. Close and cook for about 9 minutes at 900 W.
In a frying pan with a little oil, cook the sausage meat with the peeled shallots, finely chopped in the TurboChef. Add the drained mushrooms and asparagus, the lime zest, salt and nutmeg, and cook for about 5 minutes.
In the clean base, add the pasta and 600 ml (20 fl oz) water. Cook uncovered at 900 W for the time given on the packet plus about 3 minutes, to taste. Let it stand for 3 minutes.
Add the briefly drained pasta to the pan with 25 ml (5 tsp) of its cooking water, adjust the seasoning and toss everything together over the heat.
Serve with the parmesan and the parsley, rinsed, picked and chopped in the TurboChef.
