Serves: 4

300 g fusilli

25 g butter

2 cm piece root ginger, grated

125 g mushrooms, sliced

2 x 100 g packs asparagus tips

250 ml tub half-fat creme fraiche

1 tbsp freshly chopped flat leaf parsley

salt and freshly ground black pepper

1. Cook the pasta in a large pan of boiling salted water for 10 - 12 minutes.

2. Meanwhile melt the butter in a large pan and fry the ginger, mushrooms and asparagus for 5 minutes until cooked through.

3. Add the creme fraiche and parsley and season well.

4. Drain the pasta, mix with sauce and serve immediately.