Asparagus Portobello Pasta

17

"Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas. "

Ingredients

30 m {{adjustedServings}} servings 390 cals
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Nutrition

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  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
  3. In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.
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Reviews

17
  1. 29 Ratings

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If there were a zero star category, I would have given it that rating. Unless you LOVE the taste of CANNED vegetables, don't make this. I've been married for 31 years, and this was only the seco...

Very tasty - this is now a part of our family recipe repertoire for repeat performances. A couple of warnings, however: this is not a "mushroomy" sauce, despite all the mushrooms, and you'll wi...

I had to add a small can of sauce to even get the blender to turn over to puree the mixture. The asparagus really overpowers the flavor and I used freshly cooked asparagus instead of canned. I...