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Asparagus Portobello Pasta

SUBMITTED BY: Jared Zimmerman

"Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas. "

RECIPE RATING:

Read Reviews (13)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Sauvignon Blanc

DIRECTIONS

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.
Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
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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REVIEWS

Reviewed on Oct. 31, 2003 by RKD909

If there were a zero star category, I would have given it that rating. Unless you LOVE the... MORE

Reviewed on May 13, 2003 by JBOULTS

I had to add a small can of sauce to even get the blender to turn over to puree the mixture. ... MORE

Reviewed on Oct. 27, 2002 by CHELITA

Um.....this was good...my hubby and friend loved it..but I just don't like pasta......so make... MORE

Reviewed on Nov. 9, 2006 by Ronnie

This was very tasty to me. I did however use fresh asparagus instead of canned, I like the... MORE

Reviewed on Mar. 28, 2003 by MCTICKLEEZ

Not only was this easy to make, but it was very tasty! It looked a little bland, but the taste... MORE

Reviewed on Jun. 24, 2007 by jagga

Made this with fresh asparagus (added a little water when blending) and fresh peas, so had... MORE

Reviewed on Nov. 15, 2005 by The Huselton's

I'm not sure if I didn't make it right or not, but I followed the directions step for step. ... MORE

Reviewed on Jul. 8, 2004 by ADIFFERENTDUCK

blek...i love mushrooms and thought hmm...sounds like it might be good...the canned asparagus... MORE

Reviewed on May 5, 2009 by Amy Clark

I thought that the sauce was so flavorful and different from regular pasta sauce! It was like... MORE

Reviewed on Mar. 18, 2009 by kyleevee

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 2.65 star rating.

kyleevee
Mar. 18, 2009

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.

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Very tasty - this is now a part of our family recipe repertoire for repeat performances. A... MORE

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