asparagus portobello pasta

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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.