Asparagus Portobello Pasta

17 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Jared Zimmerman
Recipe by  Jared Zimmerman

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (17)

Rate This Recipe


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 second dish I've ever made that my husband and I had to throw out because it was so awful. The first one happened the first year we were married. I thought I was pretty good at reading recipes and picking good ones, but this was truly bad.



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 wind up with way more sauce than pasta if you follow this recipe exactly. Instead, I found this better as a recipe for a sauce that can be served over your pasta of choice. The asparagus flavor is quite strong, but I didn't find that it overpowered the mushrooms, but rather complemented it. Canned asparagus and fresh asparagus have quite different flavors, and if you don't like the flavor of canned, go with fresh. Cooking it until it's very limp (similar to the texture of canned) will allow for easier blending. If you do use canned, do yourself a favor and buy quality stuff, not the cheap canned stalks&ends. My suggestions for improvement; onion and garlic fried up with the mushrooms, dice the mushroom instead of slicing, don't fry the peas, and mix the whole lot together and let it simmer for a little while so the flavors can marry. I also found that I didn't need any seasonings beyond a little salt.



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 cut off the tips to add to the mushrooms and peas on top. Overall my husband (the mushroom lover) OK'd the recipe, but my daughter and I had a hard time finishing our plate. I won't make this again.

More Reviews

Similar Recipes

Portobello Penne Pasta Casserole

Portobello Penne Pasta Casserole

Pasta with Asparagus

Pasta with Asparagus

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Asparagus Angel Hair Pasta

Asparagus Angel Hair Pasta

Creamy Asparagus Pasta

Creamy Asparagus Pasta

Portobello Mushroom Pasta

Portobello Mushroom Pasta


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Pasta with Asparagus Pesto


next recipe:

Prosciutto and Asparagus Pasta