Asparagus Portobello Pasta recipe

4 servings

2 (15 ounce) cans asparagus

1 (2.25 ounce) can sliced black olives

1/2 pound fettuccini pasta

1 tablespoon olive oil

3 large portobello mushrooms, sliced

1 (8 ounce) can peas, drained

2 teaspoons Italian seasoning

1 (6 ounce) can tomato paste

1/2 cup grated Parmesan cheese

Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil.

Cook pasta for 8 to 10 minutes, or until al dente.

Drain.

Meanwhile, heat oil in a large skillet over medium heat.

Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.

In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan.

Transfer to a small saucepan, and heat through over medium-low heat.

Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.