Best 2 Asparagus Portobello Pasta Recipes
Asparagus portobello pasta is a delicious and versatile dish that can be enjoyed for lunch or dinner. The combination of asparagus, portobello mushrooms, and pasta creates a flavorful and satisfying meal. The addition of Parmesan cheese adds a creamy and nutty flavor, while the lemon juice brightens up the dish. This recipe is a great way to use up leftover asparagus and portobello mushrooms, and it can also be easily adapted to your liking. So whether you are a seasoned cook or a beginner, give this asparagus portobello pasta recipe a try!
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PASTA SHELLS WITH PORTOBELLO MUSHROOMS AND ASPARAGUS IN BOURSIN SAUCE
From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.
Provided by Jasmine
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
- Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 51.6 g, Cholesterol 35.1 mg, Fat 16.6 g, Fiber 5.2 g, Protein 14.1 g, SaturatedFat 9.4 g, Sodium 388.4 mg, Sugar 3.7 g
ASPARAGUS PORTOBELLO PASTA
Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas.
Provided by Jared Zimmerman
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
- 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.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 61.5 g, Cholesterol 8.8 mg, Fat 10.1 g, Fiber 8.1 g, Protein 19.6 g, SaturatedFat 2.9 g, Sodium 1248.2 mg, Sugar 9 g
Tips:
- To ensure tender asparagus, snap off the woody ends before cooking.
- Portobello mushrooms should be cleaned with a damp cloth or paper towel to remove any dirt or debris.
- Use a variety of herbs and spices to enhance the flavor of the dish, such as garlic, thyme, rosemary, or paprika.
- Cook the pasta according to the package instructions, ensuring it is al dente (slightly firm to the bite).
- Serve the pasta immediately, garnished with freshly grated Parmesan cheese and a drizzle of olive oil.
Conclusion:
Asparagus and portobello mushroom pasta is a delicious and satisfying vegetarian meal that is easy to prepare. With its vibrant flavors and textures, this dish is sure to impress your family and friends. Whether you are looking for a quick weeknight dinner or a special occasion dish, asparagus and portobello mushroom pasta is a great choice. So next time you're looking for a tasty and healthy pasta dish, give this recipe a try – you won't be disappointed!
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