Asparagus Portobello Sauce over Pasta

[Guest guest]

I found this on the Net weeks ago and finally tried it.  I used regular

spaghetti pasta.

If you have some canned asparagus or find a good deal on it, try this wonderful

recipe.

Darlene

 

Asparagus Portobello Sauce Pasta

 

2 (15 ounce) cans asparagus

1 (2.25 ounce) can sliced black olives

1/2 pound fettuccini or spaghetti pasta

1 tablespoon olive oil

3 large portobello mushrooms, sliced

1 (8 ounce) can peas, drained

2 teaspoons Italian seasoning

1 (6 ounce) can tomato paste

1/2 cup grated Parmesan cheese

 

Fill a large pot with water and the drained liquids of the asparagus and the

olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente.

Drain.

Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas,

and Italian seasoning until mushrooms are tender.

In a blender or food processor, puree asparagus, black olives, tomato paste and

Parmesan. Transfer to a small saucepan, and heat through over medium-low heat.

Spoon asparagus sauce over pasta, and top with mushrooms and peas.