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Baby Portobello and Orecchiette Primavera

Baby Portobello and Orecchiette Primavera

with Asparagus, Bell Peppers, and Chives

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Pasta primavera takes its name from the Italian word for spring—its defining feature being the inclusion of plenty of seasonal produce. And with loads of bell pepper, mushrooms, asparagus, and chives, there’s no denying that our version takes this mandate to the max. The veggies are tossed together with orecchiette pasta shells and a sauce that coats everything in rich creaminess.


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

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

1 unit

Yellow Onion

2 clove


¼ ounce


4 ounce


6 ounce


1 unit

Red Bell Pepper

6 ounce

Orecchiette Pasta


1 teaspoon

Chili Flakes

4 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat16 g
Saturated Fat7 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber8 g
Protein22 g
Cholesterol35 mg
Sodium230 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
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Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince or grate garlic. Finely chop chives. 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 heat. Add onion and bell pepper. Cook, tossing, until lightly browned, 6-8 minutes. Stir in garlic and a pinch of chili flakes (to taste). Cook until fragrant, about 30 seconds. Season with salt and pepper.


Drain ice water from asparagus. Add to pan with orecchiette, mushrooms, sour cream, Parmesan, half the chives, and a splash of reserved pasta cooking water to pan. 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. Garnish with remaining chives and serve.