Petite & Minimal

Penne Pasta With Mushroom And Asparagus

May 28th, 2018 | 1 minute to read

Although I never ate asparagus when I was young, it was one of the first English words for vegetables that I ever learnt. I always confused asparagus with bamboo shoots, and it wasn’t until much later when I bought it in the market that I realized how different they are. Asparagus is crispy and I love its powerful, tender green color, and even though it is available all year around, it always reminds me of spring. Asparagus is one of the vegetables, along with mushrooms, I could eat alone without adding other condiments.

That’s why I created this simple “eintopf” style dish using them with a little sea salt and black pepper. “Eintopf” is the German word for “one pot”. Usually it’s a stew with many vegetables all cooked in one pot. This is what I do when I run out of time. I usually combine vegetables, grain and beans into one dish, cook them together quickly and eat it. 🙂

Penne Pasta with Mushroom and Asparagus

Kitchen Gadgets: Frying pan or wok and pot


  • 15 young asparagus
  • 10 cremini mushrooms
  • 2 square chunks of white dried tofu
  • 2 square chunks of yellow dried tofu
  • 100g penne pasta
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • freshly ground black pepper


  1. Cut the asparagus diagonally, slice the mushrooms and dried tofu.
  2. Cook 100g penne for approximately 7 minutes until al dente and set aside.
  3. Preheat the stainless steel pan or wok, add 1 tbsp olive oil, then add the asparagus and mushrooms. Stir fry on a high heat for 2 minutes.
  4. Add the tofu and turn down to a medium heat, continuing stir fry for 2-3 minutes.
  5. Add the cooked penne and mix well.
  6. Turn off the heat, season with salt and black pepper, enjoy!

Penne Pasta with Mushroom and Asparagus