Pasta with Roasted Asparagus & Mushrooms

Asparagus and mushroom pasta


  • 4 oz Rotini
  • 2 cups asparagus chopped into 1 inch pieces
  • 8 oz mixed mushrooms such as button, shitake, portabella and oyster
  • 2 tablespoon olive oil
  • Extra virgin olive oil for sprinkling
  • Salt
  • Generous amount of pepper
  • 2 tablespoon grated Pecorino Romano cheese
  • Dried chopped basil leaves
  • ¼ cup whole black olives


  • Cook pasta according to directions
  • Drain and keep aside
  • Preheat oven to 375° F
  • In a baking tray mix chopped mushrooms and asparagus and add olive oil, salt, pepper and mix thoroughly
  • Roast the vegetables for about 25 minutes
  • Remove from oven and let cool
  • In a skillet mix pasta, roasted vegetables, black olive, dried basil leaves and sprinkle with extra virgin olive oil
  • sprinkle grated cheese and serve

Roasted garlic can be added for extra flavor

Yields 2 main dishes

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