Asparagus and smoked trout pasta

Asparagus and smoked trout pasta

(2) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Using the best ingredients and a few shortcuts, you too can be 20 minutes away from fettuccine with smoked trout served in a creamy, dill sauce with crisp asparagus.

Featured in
Pasta recipes, Asparagus recipes


  • 375g fresh egg fettuccine
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 bunch asparagus, trimmed, cut into 4
  • 1/2 cup white wine
  • 1 teaspoon dijon mustard
  • 300ml carton cream
  • 200g smoked trout slices, chopped
  • 2 tablespoons fresh dill, chopped
  • Crusty bread, to serve


  • Step 1
    Cook pasta in a large saucepan of boiling salted water for 4-5 mins or according to packet instructions. Drain and keep warm.
  • Step 2
    Meanwhile, heat oil in a large frying pan on high. Sauté onion and garlic for 3-4 mins until tender.
  • Step 3
    Add asparagus and sauté for 1-2 mins. Stir in wine and simmer for 2-3 mins, until reduced by half. Blend in mustard and cream. Bring to the boil.
  • Step 4
    Reduce heat and simmer for 1 min. Stir trout and dill through. Toss sauce through hot pasta. Season to taste and serve with crusty bread.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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