Creamy Mushroom Tagliatelle and Toasted Pine Nuts

Pop the balsamic vinegar into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and add the tomatoes. Mix together and set aside.

Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove the nuts to a bowl and pop your pan back on medium-high heat with a drizzle of oil.

Add the exotic mushrooms to the pan and stir-fry for 2 mins, then add the portobello mushrooms too and season with salt and pepper. Stir-fry the mushrooms until nicely browned, 5-6 mins, then stir in the garlic and cook for 1 more min. Add the water for the sauce (see ingredients for amount) along with the mushroom broth paste and vegetable stock paste. Stir together, bring to the boil and simmer until the liquid has reduced by half, 2-3 mins.

Meanwhile, add the tagliatelle and asparagus to the boiling water and cook until tender, 3-4 mins. While the pasta cooks and once the sauce has reduced, stir in the soured cream and bring to the boil then remove the pan from the heat. When the tagliatelle and asparagus is ready, drain and add to the mushroom sauce.