Entry #3403, April 18, 2014
A grand Easter meal does not have to have only rich foods stuffed with high calorie ingredients. A carb-packed dish will help you to keep your calorie intake lower. Pasta with asparagus and Portobello is such an Easter vegetarian dish. Filled with fresh veggies and sun-dried tomatoes, it is a complete healthy and full vegetarian meal that is suitable for both veg and non-veg people.
Pasta with Asparagus and Portobello
Image via: Sweet Bay Dogs
Ingredients
• Pre-cooked pasta (3 cups)
• Trimmed and chopped fresh asparagus (1 pound)
• Thinly striped 4 Portobello mushrooms
• Sun-dried tomatoes, chopped (1/3 cup)
• Sherry (1 and a 1/2 cups)
• Balsamic vinegar (1/3 cup)
• Olive oil (1/2 cup and 2 tablespoons)
• Minced garlic (4 cloves)
• Pepper
• Salt
Image via: Yummly
Preparation
• Take a large bowl and put the pasta and chopped tomatoes into it. Whisk ½-cup olive oil, pepper, salt, and vinegar together into a small bowl. Pour the mixture over the pasta and tomatoes and set aside.
• Set the frying pan over the stove and pour 2 tablespoons olive oil on it. Sautee the asparagus, mushroom, and garlic and cook for 3-4 minutes until they become soft.
• Reduce the heat to low and add sherry. Cook until the sherry has been reduced to only a few tablespoons.
• Add pasta and tomatoes in it and toss gently. After all the ingredients are mixed up very well, switch off the stove.
• Keep it aside and allow it to marinate for at least one hour.
• Serve cold!
Image via: Closet Cooking
The asparagus, mushroom, and pasta tossed with sherry and olive oil make a downright sophisticated Easter vegetarian dish. The chopped up asparagus is just great because you can get a bit with every bite.
If your family members just want meat on their plates in some form, you can add some diced ham or diced cooked chicken into it. Adding a cup of prawns will also give the dish a different flavor. However, avoid these ingredients if you want to keep the recipe strictly vegetarian.
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