asparagus portobello pasta

asparagus portobello pasta
  • 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



  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.

03/11/2017
asparagus portobello pasta, Pasta recipe PT10M PT2H 6 435 calories
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