Portobello and Asparagus Pasta

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil pasta per directions so that the pasta is cooked al dente.
  • 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.
  • Add chopped asparagus to the pan, reduce the heat to medium and saute for approximately 5 minutes.
  • Add garlic to the pan and cook for another 2-5 minutes, until asparagus is tender.
  • Add beef broth to the pan along with the remaining tablespoon of butter.
  • Season with salt and pepper to taste.
  • Reserve 1/2 cup of pasta water before draining pasta.
  • 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!
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