[WATCH] Creamy asparagus and mushroom shells with spinach and pecans

Although we usually use these large pasta shells to stuff and then bake, they work really well for sauces with chunks of veggies as these get stuck inside the shell, providing incredible flavour with every bite.

Creamy asparagus and mushroom shells
Creamy asparagus and mushroom shells

Creamy asparagus and mushroom shells with spinach and pecans

Creamy asparagus and mushroom shells



  • 500g large pasta shells
  • 1 onion, chopped
  • 2 cloves garlic
  • 100g mushrooms
  • 3 sprigs thyme
  • Splash white wine
  • ½ lemon, zest only
  • 1 bunch green asparagus
  • 1 bunch white asparagus
  • 1 small tub fresh cream
  • Salt and pepper
  • Pecorino


  1. Cook the pasta shells in salted boiling water until al dente.
  2. Gently fry the onion in some olive oil until translucent.
  3. Add the garlic and cook for a couple more mins.
  4. Add the mushrooms, thyme, salt and pepper and allow to cook until some of the juices have been released from the mushrooms.
  5. Add the white wine and allow to simmer until the alcohol has cooked off.
  6. Add the asparagus, lemon zest and a ladle of the water the pasta has been cooking in, and cook until tender.
  7. Add the fresh cream and stir through. Cook until warmed.
  8. Add the pasta shells to the sauce and stir through.
  9. Add the parsley, crushed pecans and the pecorino. 


    Gourmet x Nectar Video Recipes...because they’re simple enough

    Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook

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