Baby Portobello and Orecchiette Primavera
with Asparagus, Bell Peppers, and Chives
Baby Portobello and Orecchiette Primavera
Tender baby portobello mushrooms and orecchiette are tossed with asparagus, bell peppers, and fresh chives for a bright, springy pasta dish.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 1 teaspoon Chili Flakes
- ¼ ounce Chives
- 2 clove Garlic
- 4 ounce Mushrooms
- 6 ounce Orecchiette Pasta
- ¼ cup Parmesan Cheese
- 1 unit Red Bell Pepper
- 4 tablespoon Sour Cream
- 1 unit Yellow Onion
Additional Ingredients
- 2 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyMedium
Total Time35m
Calories550
Protein22g
Carbs84g
Fat16g
Tags:
Calorie SmartFiber SmartLow SodiumDietitian WinSpicy
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the sour cream and Parmesan for unsweetened plant-based alternatives or a little nutritional yeast. To avoid wheat, use gluten-free pasta; the dish is already vegetable-forward and also easy to make less spicy by reducing the chili flakes.
What to serve with it
Serve this with a simple green salad or roasted tomatoes to keep the meal light and fresh. Garlic bread or warm crusty bread also works if you want a more filling, comforting plate.
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