Sundried Tomato Pasta Salad with Asparagus and Portobello Mushrooms

The best recipe for Sundried Tomato Pasta Salad with Asparagus and Portobello Mushrooms

Course Kid food, Main Meal, Salad, Side Dish

Cuisine American, Gluten Free, Vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 349kcal

Cost $

Ingredients

8 ounces pasta of your choice i used gluten free rotini
2 tablespoons extra virgin olive oil
4 cloves garlic minced
2½ cups portobello mushrooms chopped
1 cup asparagus chopped
¾ cup sundried tomatoes jarred in oil drained and sliced
sea salt and pepper to taste
¼ cup fresh basil chopped
½ teaspoon crushed red pepper flakes

How many Ounces Are in a Cup?

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Instructions

Cook pasta according to package.
Meanwhile, add olive oil to a large skillet over medium high heat. Add garlic and sauté until fragrant. Add chopped mushrooms and asparagus and sauté until mushrooms are softened and asparagus is tender crisp. (You may need to add a few drops of water) Stir in sundried tomatoes. Add cooked pasta and season with sea salt and pepper. Top with fresh basil and crushed red pepper flakes. Enjoy warm or cold :)

Notes

Hmmmm…

Makes you wonder, Portobello vs Portabella???

What’s your vote?

I’m sticking with portobello since it reminds me of that song Portobello Road in one of my favorite movies Bedknobs and Broomsticks. Remember that one with Angela Lansbury? I know, a bit off subject, but who doesn’t love Angela Lansbury?!?! Murder She Wrote, come on :)

Nutrition