Asparagus Portobello Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas. Ingredients:
2 (15 ounce) cans asparagus |
1 (2.25 ounce) can sliced black olives |
1/2 pound fettuccini pasta |
1 tablespoon olive oil |
3 large portobello mushrooms, sliced |
1 (8 ounce) can peas, drained |
2 teaspoons italian seasoning |
1 (6 ounce) can tomato paste |
1/2 cup grated parmesan cheese |
Directions:
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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