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
servingSize:
sodiumContent: 1248.2 mg
sugarContent: 9 g
transFatContent:
unsaturatedFatContent: