Asparagus Portobello Pasta Recipe

Ingredients
<br>- 2 (15 ounce) cans asparagus
<br>- 1 (2.25 ounce) can sliced black olives
<br>- 1/2 pound fettuccini pasta
<br>- 1 tablespoon olive oil
<br>- 3 large portobello mushrooms, sliced
<br>- 1 (8 ounce) can peas, drained
<br>- 2 teaspoons Italian seasoning
<br>- 1 (6 ounce) can tomato paste
<br>- 1/2 cup grated Parmesan cheese
<br><p></p>Directions
<br>step 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.
<br>step 2: Meanwhile, heat oil in a large skillet over medium heat.  Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
<br>step 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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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
step 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.
step 2: Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
step 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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