Portobello and Asparagus Pasta

Incredibly flavorful pasta dish with fresh portobellos and crisp asparagus. An amazing gluten free dish when used with rice pasta. This is a must-try!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large portabella mushroom caps, chopped into 1/4 by 1 inch slices
• 1  bunch asparagus, trimmed into 1 inch pieces
• 2  garlic cloves, minced
• 3  tablespoons butter, divided into 2 and 1 tablespoon
• 1⁄2 cup beef broth
• 2  tablespoons olive oil
• 8  ounces  brown rice pasta, elbows, cooked al dente

Directions

1. Boil pasta per directions so that the pasta is cooked al dente.
2. Melt 2 tablespoons butter and the olive oil in a pan on high heat. Add mushrooms to pan and cook without moving for a few minutes. Once they begin to brown, stir the pan and continue cooking until soft.
3. Add chopped asparagus to the pan, reduce the heat to medium and saute for approximately 5 minutes.
4. Add garlic to the pan and cook for another 2-5 minutes, until asparagus is tender.
5. Add beef broth to the pan along with the remaining tablespoon of butter.
6. Season with salt and pepper to taste.
7. Reserve 1/2 cup of pasta water before draining pasta.
8. Add pasta to the vegetable mixture (you may want to add a bit of the pasta water to the mix if it is too dry) and serve with freshly grated parmesan cheese, to taste. Enjoy!