Baby Portobello and Orecchiette Primavera
with Asparagus and Bell Pepper
- Wheat
- Milk
Pasta primavera has endless variations, but one thing they all have in common is an abundance of produce. And there’s no denying it—with loads of bell pepper, mushrooms, and asparagus, our version takes this mandate to the max. The veggies are tossed together with orecchiette pasta shells and then coated in a sauce that uses sour cream to provide both dairy richness and enough tang to keep things bright and breezy.
Ingredients
1 unit
Yellow Onion
2 clove
Garlic
4 ounce
Mushrooms
8 ounce
Asparagus
1 unit
Bell Pepper
6 ounce
Orecchiette Pasta
(Contains: Wheat)
1 teaspoon
Tuscan Heat Spice
6 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince or grate garlic. Trim, then thinly slice mushrooms. Trim woody bottom ends from asparagus, then cut into 1-inch pieces. Core, seed, and remove white ribs from bell pepper, then cut into 1-inch squares.
Fill a large bowl with ice water. Once water in pot is boiling, add asparagus. Cook until bright green but still crisp, 2-3 minutes. Using a slotted spoon, transfer to bowl with ice water. Add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms and cook, tossing, until tender and a few shades darker, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
Heat a drizzle of olive oil in same pan over medium-high heat. Add bell pepper and cook, tossing, until lightly browned, 3-4 minutes. Lower heat to medium and add onions. Cook, tossing, until onion is softened, 3-4 minutes. Stir in garlic and 1 tsp Tuscan heat spice (we sent more). Cook until fragrant, about 30 seconds. Season with salt and pepper.
Drain ice water from asparagus. Add asparagus to pan along with orecchiette, mushrooms, sour cream, and 1 TBSP pasta cooking water. Stir in Parmesan. Toss until well combined and a thick sauce has formed, 1-2 minutes. Season with salt and pepper. TIP: Add more pasta cooking water to loosen if sauce is thick.
Divide pasta mixture between plates or bowls and serve.
