INGREDIENTS
150 g
Asparagus
1 handful
Coriander
1 tsp
Garlic
250 g
Mushrooms
4
Spring onions
180 milliliters
Vegetable stock
250 g
Pasta
1
Black pepper, Freshly ground
1
Salt
1 tbsp
Olive oil
4 tbsp
Orange juice
180 milliliters
Double cream
100 g
Parmesan cheese, grated