---
title: Baby Portobello and Orecchiette Primavera
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/baby-portobello-and-orecchiette-primavera-5a32a5742c3e08093c2a2c02
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
rating: 4.0
rating_count: 2200
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 580
  protein: 23
  fat: 18
  saturated fat: 9
  carbohydrates: 84
  sugar: 13
  fiber: 9
  cholesterol: 45
  sodium: 200
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Orecchiette/baby-portobello-and-orecchiette-primavera.avif"
---
Wash and dry all produce. Bring a #large pot{} of water to a boil and season with @salt{}. Halve, peel, and dice the @yellow onion{2%unit}. Mince or grate the @garlic{4%clove}. Trim, then thinly slice the @mushrooms{8%oz}. Trim woody bottom ends from the @asparagus{16%oz}, then cut into 1-inch pieces. Core, seed, and remove white ribs from the @bell pepper{2%unit}, then cut into 1-inch squares.

Fill a #large bowl{} with ice water. Once the water in the #large pot{} is boiling, add the asparagus. Cook until bright green but still crisp, ~{2%minutes} to ~{3%minutes}. Using a #slotted spoon{}, transfer to the bowl with ice water. Add the @orecchiette pasta{12%oz} to the #large pot{}. Cook, stirring occasionally, until al dente, ~{9%minutes} to ~{11%minutes}. Reserve ½ cup pasta cooking water, then drain.

Heat a drizzle of @olive oil{4%tsp} in a #large pan{} over medium heat. Add the mushrooms and cook, tossing, until tender and a few shades darker, ~{4%minutes} to ~{5%minutes}. Season with salt and @pepper{}. Remove from the #large pan{} and set aside.

Heat a drizzle of olive oil in the same #large pan{} over medium-high heat. Add the bell pepper and cook, tossing, until lightly browned, ~{3%minutes} to ~{4%minutes}. Lower the heat to medium and add the onions. Cook, tossing, until the onion is softened, ~{3%minutes} to ~{4%minutes}. Stir in the garlic and 1 tsp of @tuscan heat spice{2%tsp} (we sent more). Cook until fragrant, about ~{30%seconds}. Season with salt and pepper.

Drain the ice water from the asparagus. Add the asparagus to the #large pan{} along with the orecchiette, mushrooms, @sour cream{12%tbsp}, and 1 tbsp pasta cooking water. Stir in the @parmesan cheese{½%cup}. Toss until well combined and a thick sauce has formed, ~{1%minutes} to ~{2%minutes}. Season with salt and pepper. TIP: Add more pasta cooking water to loosen if the sauce is thick.

Divide the pasta mixture between plates or bowls and serve.