Recipe by Jared Zimmerman
"Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas. "
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2 (15 ounce) cans
1 (2.25 ounce) can
sliced black olives
large portobello mushrooms, sliced
1 (8 ounce) can
1 (6 ounce) can
grated Parmesan cheese
Very tasty - this is now a part of our family recipe repertoire for repeat performances. A couple of warnings, however: this is not a "mushroomy" sauce, despite all the mushrooms, and you'll wind up with way more sauce than pasta if you follow this recipe exactly. Instead, I found this better as a recipe for a sauce that can be served over your pasta of choice. The asparagus flavor is quite strong, but I didn't find that it overpowered the mushrooms, but rather complemented it. Canned asparagus and fresh asparagus have quite different flavors, and if you don't like the flavor of canned, go with fresh. Cooking it until it's very limp (similar to the texture of canned) will allow for easier blending. If you do use canned, do yourself a favor and buy quality stuff, not the cheap canned stalks&ends. My suggestions for improvement; onion and garlic fried up with the mushrooms, dice the mushroom instead of slicing, don't fry the peas, and mix the whole lot together and let it simmer for a little while so the flavors can marry. I also found that I didn't need any seasonings beyond a little salt.
If there were a zero star category, I would have given it that rating. Unless you LOVE the taste of CANNED vegetables, don't make this. I've been married for 31 years, and this was only the second dish I've ever made that my husband and I had to throw out because it was so awful. The first one happened the first year we were married. I thought I was pretty good at reading recipes and picking good ones, but this was truly bad.
I had to add a small can of sauce to even get the blender to turn over to puree the mixture. The asparagus really overpowers the flavor and I used freshly cooked asparagus instead of canned. I cut off the tips to add to the mushrooms and peas on top. Overall my husband (the mushroom lover) OK'd the recipe, but my daughter and I had a hard time finishing our plate. I won't make this again.
This was very tasty to me. I did however use fresh asparagus instead of canned, I like the crunch of asparagus that isn't over cooked. thanks
Um.....this was good...my hubby and friend loved it..but I just don't like pasta......so make it yourself to see if it is good.....if you like pasta then this is a great recipe.
First off, I never use canned peas or asparagus in anything. Fresh is always better. I would use just water to steam the asparagus. Cook noodles in water until al dente. Dice instead of puree the mixture of mushrooms, paste, etc. I would add a bit more garlic and some heavy whipping cream. Then serve over pasta.
I thought that the sauce was so flavorful and different from regular pasta sauce! It was like a party in my mouth! My husband was not on board with this recipe - he said that this "isn't his type of food", but I loved it. The portabella mushrooms on top were the perfect touch! They were so tender and the flavor was great! They added a great texture! However, as my husband evidenced, you really have to like "this type of food" - (ie - asparagus, olives, and mushrooms)!
Not only was this easy to make, but it was very tasty! It looked a little bland, but the taste more than made up for the appearance.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Portobello Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 91
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