Asparagus Portobello Pasta Recipe -
  • READY IN 30 mins

Asparagus Portobello Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 31, 2003

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.

May 13, 2003

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.

Nov 03, 2010

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.

Nov 09, 2006

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

Oct 27, 2002

Um.....this was hubby and friend loved it..but I just don't like make it yourself to see if it is good.....if you like pasta then this is a great recipe.

May 05, 2009

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)!

Mar 28, 2003

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.


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  • Calories
  • 390 kcal
  • 19%
  • Carbohydrates
  • 61.5 g
  • 20%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 8.1 g
  • 33%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 1248 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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