Spring Veggie Orecchiette with Portobello Mushrooms and Asparagus

Pasta alla Primavera is the ultimate celebration of spring! Traditionally, home cooks use whatever fresh spring vegetables they have on hand, so no two versions are exactly alike. This recipe combines tender orecchiette with earthy portobello mushrooms, bright asparagus, broccoli and sweet red bell pepper, all tossed in a light sour cream and Parmesan sauce.

Feel free to substitute with whatever veggies look good at your local market, but be sure to adjust cooking times, as not all vegetables are equal! This dish is perfect for a quick weeknight dinner or a festive spring gathering.

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Ingredients

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 bunch AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 cup Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, halve, peel and dice the onion. Mince or grate the garlic. Finely chop the parsley. Slice the portobello mushrooms. Trim and discard the bottom inch of the asparagus, then cut into 1-inch pieces. Cut the broccoli into bite-size florets. Core, seed and remove white veins from the red bell pepper, then cut into strips and finally into 1/2-inch cubes.
2. Fill a large bowl with ice water. Add the broccoli to the boiling water and cook for 4-5 minutes, until bright green and crisp-tender. Remove with a slotted spoon and transfer to the ice bath. Add the asparagus to the same water and cook for 2-3 minutes, until bright green and crisp-tender. Transfer to the ice bath with the broccoli. Then add the orecchiette to the boiling water and cook for 9-10 minutes, until al dente. Drain, reserving 1/2 cup of pasta water.
3. While the pasta cooks, heat 2 teaspoons of olive oil in a large pan over medium heat. Add the sliced mushrooms and cook, tossing occasionally, for 4-5 minutes, until soft and golden brown. Season with salt and pepper, then set aside.
4. Heat the remaining 1 teaspoon of olive oil in the same pan over medium heat. Add the diced onion and red bell pepper and cook, tossing, for 6-8 minutes, until soft. Add the minced garlic and as many chili flakes as you like and cook for 30 seconds until fragrant. Season with salt and pepper.
5. Add the cooked pasta to the pan along with the blanched asparagus, broccoli, sautéed mushrooms, sour cream, Parmesan cheese, half of the chopped parsley and a splash of the reserved pasta water. Toss everything together until well combined. Season to taste with salt and pepper.
6. Serve the pasta sprinkled with the remaining parsley and extra chili flakes if desired. Enjoy!

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like farfalle, penne or fusilli works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth.

Can I make this dish vegan?

Yes, substitute sour cream with a plant-based alternative and use vegan Parmesan or nutritional yeast for a cheesy flavor.