Portobello and Orecchiette Primavera

Portobello and Orecchiette Primavera

with Roasted Red Bell Pepper and Asparagus

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This pasta primavera is filled to the brim with fresh veggies! Asparagus is one of our favourite spring vegetables, and we're so excited the season has started in Canada. Enjoy them while you can - the season doesn't last long!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g



113 g


1 unit

Red Bell Pepper

1 unit

Portobellini Mushrooms

56 g

Onion, chopped

10 g


10 g


½ tsp

Chili Flakes

½ cup

Parmesan Cheese, shredded


3 tbsp

Sour Cream


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2356 kJ
Calories563 kcal
Fat17 g
Saturated Fat7 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber6 g
Protein27 g
Cholesterol35 mg
Sodium423 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard the bottom inch of the asparagus, then cut into 1-inch pieces. Core, then cut the bell pepper into 1/2 inch pieces. Thinly slice the portabello mushroom.


Roast the veggies: Toss the asparagus and bell pepper on a baking sheets with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.


Cook the pasta: Meanwhile, add the orecchiette to the boiling water. Cook until the pasta is tender, 12-14 min.


Finish the prep: Meanwhile, mince or grate the garlic. Roughly chop the parsley.


Cook the mushrooms: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add the mushrooms, garlic and as much chili flakes as you like. Cook, stirring occasionally, until golden-brown, 7-8 min.


Finish the pasta: Reserve 1/3 cup pasta water from the orecchiette, then drain. Add the roasted veggies, sour cream, Parmesan, pasta and reserved pasta water to the pan. Stir until heated through, 2-3 min. Season with salt and pepper.


Finish and serve: Divide the pasta between bowls and sprinkle with the parsley. Enjoy!