Farfalle with Grilled Asparagus and Portobellas

Bow tie pasta with a layer of meaty baby portabellos and the poppy texture of green tea s perfect. Served with a side of savory portabellos and caramelized asparagus, the meal is a perfect rainy day meal.

Farfalle with Portobello and Pea Marinara Sauce

Adapted from Kana Khazana

  • ½ bag of frozen peas (1/2 lb)
  • 1 container of sliced baby portobello mushrooms
  • Salt and pepper to taste
  • 1 cup of favorite marinara sauce
  • 1 garlic clove minced
  • 1/2 tsp chili flakes
  • 2 tbsp of olive oil / vegetable oil
  • package of farfalle pasta
  • parmesean cheese to taste
In a non stick skillet add oil on medium heat. Add the garlic and chili flake. Add, frozen peas and sauté it. Now add mushrooms and marinara sauce and stir well. Cook for about 5-8 minutes and add salt and pepper to taste. Boil pasta in salt water according to directions, for approximately 10 minutes. Drain and serve with pasta sauce. Sprinkle with parmesean cheese to taste.

Roasted Portobello and Asparagus

Adapted from Dude Where Is My Stove

  • sprinkle Kosher salt
  • olive oil
  • portobellos
  • asparagus

Snap off woody end of one asparagus, then cut off the rough ends of the remainder asparagus. Wash. Wash the portobellos and and cut into pieces 1/4″ wide. Arrange the portobellos and the asparagus onto a baking pan. Drizzle the olive oil onto the vegetables. Sprinkle the salt. Bake at 400, for fifteen minutes – start eyeballing the vegetables ten minutes in.

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