Baby Portobello and Orecchiette Primavera
with Asparagus and Bell Pepper
Baby Portobello and Orecchiette Primavera
Tender baby portobello mushrooms and orecchiette are tossed with crisp asparagus and sweet bell pepper for a bright, springy pasta dish that feels fresh and satisfying.
Ingredients
For 2 servings
- 8 ounce Asparagus
- 1 unit Bell Pepper
- 2 clove Garlic
- 4 ounce Mushrooms
- 6 ounce Orecchiette Pasta
- ¼ cup Parmesan Cheese
- 6 tablespoon Sour Cream
- 1 teaspoon Tuscan Heat Spice
- 1 unit Yellow Onion
Additional Ingredients
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Total Time35m
Calories580
Protein23g
Carbs84g
Fat18g
Tags:
Fiber SmartLow SodiumDietitian WinSpicy
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the sour cream and Parmesan for unsweetened cashew cream and a vegan hard cheese. To make it gluten-free, replace the orecchiette with a gluten-free pasta that holds shape well.
What to serve with it
Serve with a crisp green salad or simple tomato salad to add freshness and extra crunch. Warm garlic bread or a crusty loaf works well for soaking up the creamy, spicy sauce.
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