Method

Serves 4

1. Remove any hard stalk from the asparagus by snapping the ends off, and cut the spears into sections, about 3cms to 4cms long.
2. Either place in a microwaveable dish with a table spoon of water and microwave for 3 mins (or until al dente) or place in a small pan with a little water and cook until al dente.
3. Put a large pan of salted water on to boil for the pasta.
4. Meanwhile, cut the onion in half and then slice both halves very thinly.
5. Place in a large frying pan with the thinly sliced mushrooms and a little olive oil (about two tablespoons).
6. Place over a high heat and turn for a few moments, to start frying.
7. By now, the asparagus will be cooked, so drain the liquid into the frying pan, and put the asparagus to one side. Adding the liquid will prevent burning, but keep the fat content very low.
8. Add a generous quantity of freshly ground pepper and half a good quality vegetable stock cube to the pan, and allow the mushrooms to cook down. If you need to add a little more water, do so sparingly as the mushrooms will release liquid. When the water is boiling, add the pasta and cook for 10/12 minutes (or til cooked al dente)
9. While the mushrooms and the pasta are cooking trim the beans if necessary, and cut in half. Cook either in the microwave or in a pan with a little water until the beans are tender.
10. Once the mushrooms have cooked down and only a little liquid remains - not more than half a cupful at most (better less than more, as you can always add some more if required) add the Philadelphia and blend to create a creamy sauce. If you need to add more liquid, add a little water, and if it is too runny, boil off some of the liquid.
11. Put the asparagus and green beans with the mushrooms, and stir to coat them. As soon as the pasta is cooked, drain well, return to the pan, and mix with the vegetable mixture.
12. Serve and sprinkle generously with freshly grated Parmesan. This is a delicious dish, substantial enough for a main meal, but with relatively little pasta per person (you can even reduce to 40gms per person) and a very low fat content, it is healthy too, and provides three of your daily vegetables! The crunchyness of the asparagus and the beans goes wonderfully well with the creamy mushroom sauce.