---
title: Portobello and Orecchiette Primavera
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/portobello-and-orecchiette-primavera-5784fbc992eec909708b4568
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Veggie
rating: 3.5
rating_count: 2600
source_chef: Recipe Development Team
nutrition:
  calories: 555
  protein: 23
  fat: 16
  saturated fat: 7
  carbohydrates: 82
  sugar: 14
  fiber: 8
  cholesterol: 33
  sodium: 202
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Portobello%20Mushrooms/portobello-and-orecchiette-primavera.avif"
---
Prep: Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Meanwhile, halve, peel, and dice the @yellow onion{1%unit}. Mince the @garlic{4%clove}. Finely chop the @chives{½%ounce}. Thinly slice the @portobello mushrooms{16%ounce}. Trim and discard the bottom inch from the @asparagus{12%ounce}, then cut into 1-inch pieces. Core, seed, and cut the @red bell pepper{1%unit} into 1-inch cubes.

Cook the asparagus and pasta: Fill a #large bowl{} with ice water and set aside. Add the asparagus to the boiling water for ~{2-3%minutes}, until bright green and crisp-tender. Remove with a #slotted spoon{} and place in the ice bath. Add the @orecchiette pasta{12%ounce} to the boiling water. Cook for ~{9-11%minutes} until al dente. Drain, reserving ½ cup pasta water.

Cook the mushrooms: Heat a large drizzle of @olive oil{4%teaspoon} in a #large pan{} over medium heat. Add the mushrooms to the pan. Season with @salt{} and @pepper{}. Cook, tossing, for ~{4-5%minutes} until golden brown. Remove from the pan and set aside.

Cook the onions and peppers: Heat a drizzle of olive oil in the same pan over medium heat. Add the onion and red bell pepper. Cook, tossing, for ~{6-8%minutes}, until slightly caramelized. Add the garlic and a pinch of @chili flakes{1%teaspoon}. Cook, tossing, for ~{30%seconds} until fragrant. Season with salt and pepper.

Toss: Add the cooked pasta to the pan along with the mushrooms, asparagus, @sour cream{8%tablespoon}, @Parmesan cheese{½%cup}, half the chives, and a splash of the reserved pasta water. Toss over medium heat for ~{1-2%minutes} until combined and creamy. Season with salt and pepper.

Finish: Serve the portobello and orecchiette primavera sprinkled with the remaining chives and enjoy!