Baby Portobello and Orecchiette Primavera

🥘 Ingredients

• asparagus
  1 lb
• bell pepper
  2 unit
• garlic
  4 clove
• mushrooms
  8 oz
• olive oil
  4 tsp
• orecchiette pasta
  12 oz
• parmesan cheese
  ½ cup
• pepper
• salt
• sour cream
  3/4 c
• tuscan heat spice
  2 tsp
• yellow onion
  2 unit

🍳 Cookware

• large pot
• large bowl
• large pot
• slotted spoon
• large pot
• large pan
• large pan
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of water to a boil and season with salt . Halve, peel, and dice the yellow onion . Mince or grate the garlic . Trim, then thinly slice the mushrooms . Trim 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.

   salt, yellow onion: 2 unit, garlic: 4 clove, mushrooms: 8 oz, asparagus: 1 lb, bell pepper: 2 unit
2. 

   2

   Fill a large bowl with ice water. Once the water in the large pot is boiling, add the asparagus. Cook until bright green but still crisp, ⏱️ 2 minutes to ⏱️ 3 minutes . Using a slotted spoon , transfer to the bowl with ice water. Add the orecchiette pasta to the large pot . Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ½ cup pasta cooking water, then drain.

   orecchiette pasta: 12 oz
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook, tossing, until tender and a few shades darker, ⏱️ 4 minutes to ⏱️ 5 minutes . Season with salt and pepper . Remove from the large pan and set aside.

   olive oil: 4 tsp, pepper
4. 

   4

   Heat a drizzle of olive oil in the same large pan over medium-high heat. Add the bell pepper and cook, tossing, until lightly browned, ⏱️ 3 minutes to ⏱️ 4 minutes . Lower the heat to medium and add the onions. Cook, tossing, until the onion is softened, ⏱️ 3 minutes to ⏱️ 4 minutes . Stir in the garlic and 1 tsp of tuscan heat spice (we sent more). Cook until fragrant, about ⏱️ 30 seconds . Season with salt and pepper.

   tuscan heat spice: 2 tsp
5. 

   5

   Drain the ice water from the asparagus. Add the asparagus to the large pan along with the orecchiette, mushrooms, sour cream , and 1 tbsp pasta cooking water. Stir in the parmesan cheese . Toss until well combined and a thick sauce has formed, ⏱️ 1 minutes to ⏱️ 2 minutes . Season with salt and pepper. TIP: Add more pasta cooking water to loosen if the sauce is thick.

   sour cream: 3/4 c, parmesan cheese: ½ cup
6. 

   6

   Divide the pasta mixture between plates or bowls and serve.