Portobello And Asparagus Pasta

1. 1

   Boil pasta per directions so that the pasta is cooked al dente.

2. 2

   Melt 2 tablespoons butter and the olive oil in a pan on high heat. Add mushrooms to pan and cook without moving for a few minutes. Once they begin to brown, stir the pan and continue cooking until soft.

3. 3

   Add chopped asparagus to the pan, reduce the heat to medium and saute for approximately 5 minutes.

4. 4

   Add garlic to the pan and cook for another 2-5 minutes, until asparagus is tender.

5. 5

   Add beef broth to the pan along with the remaining tablespoon of butter.

6. 6

   Season with salt and pepper to taste.

7. 7

   Reserve 1/2 cup of pasta water before draining pasta.

8. 8

   Add pasta to the vegetable mixture (you may want to add a bit of the pasta water to the mix if it is too dry) and serve with freshly grated parmesan cheese, to taste. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.