Pasta with asparagus, baby tomatoes and apetina

  • Cook: 20 min
  • Servings: 4


  • 25 g pine nuts
  • 300 g penne pasta
  • 400 g brown button mushrooms , rinsed
  • 300 g green asparagus , trimmed
  • 400 g cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp salt
  • Freshly grounded pepper
  • 150 g White cheese in oil , reserving 3 tbsp of the herb oil

Cook the pasta accordingly to pack instructions.

Meanwhile, over a medium heat, toast the pine nuts until golden. Set aside.

Next, chop the mushrooms and asparagus into bite-sized pieces, and the tomatoes into halves.

Heat the olive oil in a large frying pan over a high heat. Add the mushrooms and cook for 2 minutes.

Turn the hob down to a medium-high heat and add the asparagus and tomatoes. Sauté with salt and pepper for 10 minutes, or until soft.

Mix the drained pasta with 3 tbsp, of the herb oil, vegetable mix and Apetina Cubes. Top with pine nuts and serve the veg dish.


Want a plateful of


Having people over? Struggling to please your picky toddlers? Or fancy hosting a themed night?

Tell us why you're hitting the kitchen tonight, and let us serve you the inspiration for a successful night.

Scroll to continue Swipe to continue

Drag to select


Ready for a surprise?

See your result
  • Step 2
  • Step 3
Dragbutton arrows Created with Sketch. globe-white logo-invertedlogo-new UI Icons UI Icons Campaign Landing Page Clip 2 Created with Sketch. UI Icons