Asparagus Pesto Pasta with Garlic Mushrooms

Asparagus Pesto Pasta with Garlic Mushrooms

This Asparagus Pesto Pasta with Garlic Mushrooms is a great little vegan dish with some Italian flavours thrown in there because that’s always a good idea.

Asparagus Pesto Pasta with Garlic Mushrooms

Course: LunchDifficulty: Intermediate
Servings

1

servings
Calories

583

kcal
Total time

15

minutes

This Asparagus Pesto Pasta with Garlic Mushrooms is a great little vegan dish with some Italian flavours thrown in.

Ingredients

  • 160g asparagus, trimmed and chopped

  • 150g tagliatelle pasta

  • 120g portobello mushroom, chopped

  • 1 whole red bell pepper, diced

  • 1 clove garlic, crushed

  • 20g pesto

  • 10 sprays 1-kcal cooking spray

Method

  • Boil the asparagus in a saucepan of water for 5-6 minutes or until cooked through.
  • Pull the asparagus from the water and blend in a food blender or in a bowl with a blending wand until it’s a paste. Mix with the pesto. Use the same water to boil the pasta.
  • While the pasta cooks, spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the mushrooms for 3-4 minutes before reducing the heat and adding garlic for a further 1-2 minutes.
  • Drain the water from the pasta once cooked. Add the diced pepper to the pasta and stir in the mushrooms and asparagus/pesto paste.Season lightly and serve.
  • Season lightly and serve.

Notes

  • Protein: 25g | Carbs: 100g | Fats: 11g

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