Recipe Asparagus Portobello Pasta (Pasta)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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