YES! It is another Hello Fresh recipe. I just love this company and so appreciate how they offer their recipes online. This is a vegetarian dish, but you could easily add some cooked chicken or shrimp to it. This primavera has lots of veggies and less pasta so it's great if you are watching carbs. It reminds me a bit of a vegetable stroganoff.
6 oz. orecchiette
1 large portobello cap, sliced thin
6 oz. asparagus, cut into 1" pieces
1/4 onion, diced
1 red bell pepper, diced
2 cloves of garlic, minced
1/4 c. chives, chopped
1/2 c. Parmesan cheese
8 T. plain yogurt
1/4 t. red chili flakes
1/4 t. nutmeg
2 T. olive oil
Heat oil in large fry pan. Add mushrooms, onion, pepper and garlic. Saute for about 5 minutes. At the same time bring a pot of water to boil. Add the asparagus and cook for 3 minutes. Remove with a slotted spoon and add to mushroom mixture. Add orecchiette to the pot with the boiling water. Boil for 12 minutes. Drain and add to mushroom mixture. Add in the chives, Parmesan cheese, yogurt, chili flakes and nutmeg. Mix well and serve.
6 oz. orecchiette
1 large portobello cap, sliced thin
6 oz. asparagus, cut into 1" pieces
1/4 onion, diced
1 red bell pepper, diced
2 cloves of garlic, minced
1/4 c. chives, chopped
1/2 c. Parmesan cheese
8 T. plain yogurt
1/4 t. red chili flakes
1/4 t. nutmeg
2 T. olive oil
Heat oil in large fry pan. Add mushrooms, onion, pepper and garlic. Saute for about 5 minutes. At the same time bring a pot of water to boil. Add the asparagus and cook for 3 minutes. Remove with a slotted spoon and add to mushroom mixture. Add orecchiette to the pot with the boiling water. Boil for 12 minutes. Drain and add to mushroom mixture. Add in the chives, Parmesan cheese, yogurt, chili flakes and nutmeg. Mix well and serve.
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