Asparagus Portobello Pasta

Asparagus Portobello Pasta


Tasty pasta covered in an asparagus based sauce in the same way as sauteed portobello mushrooms and peas.

The ingredient of Asparagus Portobello Pasta

  1. 2 (15 ounce) cans asparagus
  2. 1 (2.25 ounce) can sliced black olives
  3. u00bd pound fettuccini pasta
  4. 1 tablespoon olive oil
  5. 3 large portobello mushrooms, sliced
  6. 1 (8 ounce) can peas, drained
  7. 2 teaspoons Italian seasoning
  8. 1 (6 ounce) can tomato paste
  9. u00bd cup grated Parmesan cheese

The instruction how to make Asparagus Portobello Pasta

  1. Fill a large pot past 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 more than medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
  3. In a blender or food processor, puree asparagus, black olives, tomato bonding agent and Parmesan. Transfer to a small saucepan, and heat through on top of higher than medium-low heat. Spoon asparagus sauce greater than fettuccini, and pinnacle in the same way as mushrooms and peas.

Nutritions of Asparagus Portobello Pasta

calories: 389.7 calories
carbohydrateContent: 61.5 g
cholesterolContent: 8.8 mg
fatContent: 10.1 g
fiberContent: 8.1 g
proteinContent: 19.6 g
saturatedFatContent: 2.9 g
sodiumContent: 1248.2 mg
sugarContent: 9 g


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