Rating: 2.72 stars
29 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 10

Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas.

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 fettuccini, and top with mushrooms and peas.

Nutrition Facts

390 calories; protein 19.6g; carbohydrates 61.5g; fat 10.1g; cholesterol 8.8mg; sodium 1248.2mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 4 stars
03/18/2009
Very tasty - this is now a part of our family recipe repertoire for repeat performances. A couple of warnings however: this is not a "mushroomy" sauce despite all the mushrooms and you'll wind up with way more sauce than pasta if you follow this recipe exactly. Instead I found this better as a recipe for a sauce that can be served over your pasta of choice. The asparagus flavor is quite strong but I didn't find that it overpowered the mushrooms but rather complemented it. Canned asparagus and fresh asparagus have quite different flavors and if you don't like the flavor of canned go with fresh. Cooking it until it's very limp (similar to the texture of canned) will allow for easier blending. If you do use canned do yourself a favor and buy quality stuff not the cheap canned stalks&ends. My suggestions for improvement; onion and garlic fried up with the mushrooms dice the mushroom instead of slicing don't fry the peas and mix the whole lot together and let it simmer for a little while so the flavors can marry. I also found that I didn't need any seasonings beyond a little salt. Read More
(9)

Most helpful critical review

Rating: 1 stars
11/01/2003
If there were a zero star category I would have given it that rating. Unless you LOVE the taste of CANNED vegetables don't make this. I've been married for 31 years and this was only the second dish I've ever made that my husband and I had to throw out because it was so awful. The first one happened the first year we were married. I thought I was pretty good at reading recipes and picking good ones but this was truly bad. Read More
(18)
29 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 10
Rating: 1 stars
11/01/2003
If there were a zero star category I would have given it that rating. Unless you LOVE the taste of CANNED vegetables don't make this. I've been married for 31 years and this was only the second dish I've ever made that my husband and I had to throw out because it was so awful. The first one happened the first year we were married. I thought I was pretty good at reading recipes and picking good ones but this was truly bad. Read More
(18)
Rating: 4 stars
03/18/2009
Very tasty - this is now a part of our family recipe repertoire for repeat performances. A couple of warnings however: this is not a "mushroomy" sauce despite all the mushrooms and you'll wind up with way more sauce than pasta if you follow this recipe exactly. Instead I found this better as a recipe for a sauce that can be served over your pasta of choice. The asparagus flavor is quite strong but I didn't find that it overpowered the mushrooms but rather complemented it. Canned asparagus and fresh asparagus have quite different flavors and if you don't like the flavor of canned go with fresh. Cooking it until it's very limp (similar to the texture of canned) will allow for easier blending. If you do use canned do yourself a favor and buy quality stuff not the cheap canned stalks&ends. My suggestions for improvement; onion and garlic fried up with the mushrooms dice the mushroom instead of slicing don't fry the peas and mix the whole lot together and let it simmer for a little while so the flavors can marry. I also found that I didn't need any seasonings beyond a little salt. Read More
(9)
Rating: 2 stars
05/13/2003
I had to add a small can of sauce to even get the blender to turn over to puree the mixture. The asparagus really overpowers the flavor and I used freshly cooked asparagus instead of canned. I cut off the tips to add to the mushrooms and peas on top. Overall my husband (the mushroom lover) OK'd the recipe but my daughter and I had a hard time finishing our plate. I won't make this again. Read More
(7)
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Rating: 1 stars
10/27/2002
Um.....this was good...my hubby and friend loved it..but I just don't like pasta......so make it yourself to see if it is good.....if you like pasta then this is a great recipe. Read More
(6)
Rating: 4 stars
11/09/2006
This was very tasty to me. I did however use fresh asparagus instead of canned I like the crunch of asparagus that isn't over cooked. thanks Read More
(6)
Rating: 4 stars
11/03/2010
First off I never use canned peas or asparagus in anything. Fresh is always better. I would use just water to steam the asparagus. Cook noodles in water until al dente. Dice instead of puree the mixture of mushrooms paste etc. I would add a bit more garlic and some heavy whipping cream. Then serve over pasta. Read More
(6)
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Rating: 5 stars
03/28/2003
Not only was this easy to make but it was very tasty! It looked a little bland but the taste more than made up for the appearance. Read More
(5)
Rating: 5 stars
05/05/2009
I thought that the sauce was so flavorful and different from regular pasta sauce! It was like a party in my mouth! My husband was not on board with this recipe - he said that this "isn't his type of food" but I loved it. The portabella mushrooms on top were the perfect touch! They were so tender and the flavor was great! They added a great texture! However as my husband evidenced you really have to like "this type of food" - (ie - asparagus olives and mushrooms)! Read More
(5)
Rating: 1 stars
11/15/2005
I'm not sure if I didn't make it right or not but I followed the directions step for step. This think is awful. I tried to finish it off with a lot of Parm. Cheese but nothing could save it. Read More
(4)