---
title: Portobello and Orecchiette Primavera
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/portobello-and-orecchiette-primavera-5784fbc992eec909708b4568
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Veggie
rating: 3.5
rating_count: 2600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Traditional primavera flavors with a pop of color from blanched asparagus
  - theme: Ease of prep
    text: Simple weeknight pasta dish with a high veggie-to-pasta ratio
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Portobello%20Mushrooms/portobello-and-orecchiette-primavera.avif"
---
Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Meanwhile, halve, peel, and dice the @yellow onion{1%unit}. Mince the @garlic{3%cloves}. Finely chop the @chives{2%tbsp}. Thinly slice the @portobello mushrooms{2%caps}. Trim and discard the bottom inch from the @asparagus{8%oz}, then cut into 1-inch pieces. Core, seed, and cut the @red bell pepper{1%unit} into 1-inch cubes.

Fill a #large bowl{} with ice water and set aside. Add asparagus to the boiling water for ~{2%minutes}, until bright green and crisp-tender. Remove with a #slotted spoon{} and place in the ice bath. Add the @orecchiette pasta{8%oz} to the boiling water. Cook ~{9%minutes}, until al dente. Drain, reserving ½ cup pasta water.

Heat a drizzle of @olive oil{2%tbsp} in a #large skillet{} over medium heat. Add the mushrooms. Cook, tossing, for ~{4%minutes}, until golden brown. Season with @salt{1%tsp} and @pepper{½%tsp}. Remove from the pan and set aside.

Heat a drizzle of olive oil in the same pan over medium heat. Add the onion and bell pepper. Cook, tossing, for ~{6%minutes}, until slightly caramelized. Add the garlic and a pinch of @chili flakes{½%tsp} (to taste). Cook ~{30%seconds}, until fragrant. Season with salt and pepper.

Add the pasta to the pan along with the mushrooms, asparagus, @sour cream{2%tbsp}, @parmesan cheese{2%tbsp}, half the chives, and a splash of the reserved pasta water. Toss over medium heat for ~{1%minute}. Season with salt and pepper.

Serve the portobello and orecchiette primavera sprinkled with the remaining chives and enjoy!