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Portobello and Orecchiette Primavera

Portobello and Orecchiette Primavera

with Asparagus, Bell Pepper, and Chives

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It’s pasta night—or, in other words, the BEST night of the week! We’ve included all the traditional flavors you’d expect in addition to a pop of color from the blanched asparagus. With a 3:1 veggie to pasta ratio, you don’t have to feel an ounce of guilt when reaching for seconds.

Tags:SpicyVeggie
Allergens:WheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Portobello Mushrooms

6 ounce

Asparagus

1 unit

Yellow Onion

2 clove

Garlic

6 ounce

Orecchiette Pasta

(ContainsWheat)

¼ ounce

Chives

¼ cup

Parmesan Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Red Bell Pepper

1 teaspoon

Chili Flakes

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2322.12 kJ
Calories555 kcal
Fat16 g
Saturated Fat7 g
Carbohydrate82 g
Sugar14 g
Dietary Fiber8 g
Protein23 g
Cholesterol33 mg
Sodium202 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Bowl
Slotted Spoon
Strainer
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Meanwhile, halve, peel, and dice the onion. Mince the garlic. Finely chop the chives. Thinly slice the mushroom caps. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Core, seed, and cut the bell pepper into 1-inch cubes.

2

Cook the asparagus and pasta: Fill a large bowl with ice water and set aside. Add asparagus to the boiling water for 2-3 minutes, until bright green and crisp-tender. Remove with a slotted spoon and place in the ice bath. Add the orecchiette to the boiling water. Cook 9-11 minutes, until al dente. Drain, reserving ½ cup pasta water.

3

Cook the mushrooms: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms. Cook, tossing, for 4-5 minutes, until golden brown. Season with salt and pepper. Remove from the pan and set aside.

4

Cook the peppers and onions: Heat a drizzle of olive oil in the same pan over medium heat. Add the onion and bell pepper. Cook, tossing, for 6-8 minutes, until slightly caramelized. Add the garlic and a pinch of chili flakes (to taste). Cook 30 seconds, until fragrant. Season with salt and pepper.

5

Toss: Add the pasta to the pan along with the mushrooms, asparagus, sour cream, Parmesan cheese, half the chives, and a splash of the reserved pasta water. Toss over medium heat for 1-2 minutes. Season with salt and pepper.

6

Finish: Serve the portobello and orecchiette primavera sprinkled with the remaining chives and enjoy!