Portobello and Asparagus Pasta

Easy, healthy, and really tasty.

Portobello and Asparagus Pasta


  1. Make the pesto by pureeing the first seven ingredients till medium smooth.
  2. Boil a pot of salted water.  Add pasta
  3. During the last five minutes of cooking the pasta, add the asparagus.  In a saute pan, heat olive oil over medium heat.   Add portobello, cook till tender (about seven minutes)
  4. When pasta is cooked, strain it and asparagus, reserving 1/2 cup of the cooking water.
  5. Transfer pasta and asparagus back to the pot along with the reserved water.  Mix in pesto.  Top with portobello and parsley.
Prep Notes:

Simply trim asparagus during prep.  If time is of the essence, the pesto can be made during prep as well to pull this dish together in less than 15 minutes.  

  • 2 Tablespoon(s) pine nuts
  • 20 large fresh basil leaves
  • 2/3 Cup(s) fresh parsley
  • 1/4 Cup(s) extra virgin olive oil
  • 1/4 Cup(s) Parmesan cheese, shredded
  • 4 Clove(s) garlic, peeled
  • 1 Pinch(s) salt
  • 1 Pinch(s) fresh ground black pepper
  • 1 1/2 Lb(s) bow-tie pasta, or shell, or tortellini
  • 1 Bunch(s) asparagus, chopped into bite-sized pieces
  • 1 Tablespoon(s) extra virgin olive oil
  • 2 large Portobello mushroom caps, sliced
  • 4 Teaspoon(s) fresh parsley, chopped, for topping
to see what you can grow!

How-To Video:

Nutrition Facts
Serving Size 8.5 ounces Servings 6
Amount Per Serving
Calories 583.95 Calories from Fat
% Daily Value*
Total Fat 16.51(g) 26%
Saturated Fat: 2.73(g) 14%
Cholesterol 3.67(g) 1%
Sodium 130.48(g) 5%
Total Carbohydrate 90.23(g) 30%
Dietary Fiber 8.57(g) 34%
Sugars 2.41(g)
Protein 18.99(g) 38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.