Baby Portobello and Orecchiette Primavera

Baby Portobello and Orecchiette Primavera

with Asparagus and Bell Pepper

Read more

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.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove


4 ounce


8 ounce


1 unit

Bell Pepper

6 ounce

Orecchiette Pasta


1 teaspoon

Tuscan Heat Spice

6 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat18 g
Saturated Fat9 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber9 g
Protein23 g
Cholesterol45 mg
Sodium200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Bowl
Slotted Spoon
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.