Spring Vegetable Orecchiette with Mushrooms and Asparagus

Celebrate the flavors of spring with this vibrant orecchiette pasta primavera. Loaded with tender baby portobello mushrooms, crisp asparagus, sweet bell peppers and fresh chives, every bite is a burst of seasonal goodness. The creamy sauce, made with sour cream and Parmesan, coats the pasta and vegetables beautifully without being heavy.

This dish comes together in just 35 minutes, making it perfect for a quick weeknight dinner that feels special. The combination of textures-from the al dente pasta to the sautéed veggies-is simply irresistible. Plus, it’s easily customizable: add a pinch of chili flakes for heat or swap in your favorite spring vegetables.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and dice the onion. Mince or grate the garlic. Finely chop the chives. Trim and thinly slice the mushrooms. Trim the woody bottom ends from the asparagus, then cut into 1-inch pieces. Core, seed and remove white ribs from the bell pepper, then cut into 1-inch squares.
2. Fill a large bowl with ice water. Once the water is boiling, add the asparagus and cook until bright green but still crisp, 2-3 minutes. Using a slotted spoon, transfer the asparagus to the ice water. Add the orecchiette to the boiling water and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook, tossing, until tender and slightly browned, 4-5 minutes. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
4. Heat another drizzle of olive oil in the same pan over medium heat. Add the onion and bell pepper. Cook, tossing, until lightly browned, 6-8 minutes. Stir in the garlic and a pinch of chili flakes (to taste). Cook until fragrant, about 30 seconds. Season with salt and pepper.
5. Drain the ice water from the asparagus. Add the asparagus, cooked orecchiette, mushrooms, sour cream, Parmesan, half the chives and a splash of the reserved pasta cooking water to the pan. Toss until well combined and a thick sauce forms, 1-2 minutes. Season with salt and pepper. If the sauce is too thick, add more pasta cooking water to loosen.
6. Divide the pasta mixture between plates. Garnish with the remaining chives and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute orecchiette with other small pasta shapes like farfalle, penne or shells. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Can I make this dish dairy-free?

Absolutely! Replace the sour cream with a dairy-free alternative (like coconut cream or cashew cream) and use nutritional yeast or a dairy-free Parmesan substitute.