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

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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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