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Brown Rice Pasta with Asparagus Shiitakes Pesto and Cheese

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I discovered brown rice pasta when we learned my mother had a gluten sensitivity and couldn't eat regular pasta. We started experimenting with other types of pastas, like brown rice pasta, and my husband and I discovered we love it! We find it is less filling than normal pastas and it has a delicious nutty flavor.
For the pasta
  Brown rice pasta 10 Ounce (1 packet)
  Salt 1 Centigram (Boiled in salt water)
  Water 4 Cup (64 tbs) (or more)
For the sauce
  Asparagus 1 Bunch (100 gm), cut into 1/2 inch pieces
  Butter 1⁄2 Tablespoon
  Olive oil 1⁄2 Tablespoon
  Shiitake mushroom 3 Large, sliced
  White wine vinegar/White wine 1 Tablespoon
  Salt and pepper To Taste
For the pesto
  Garlic 1 Clove (5 gm), peeled
  Salt 1 Pinch
  Pumpkin seeds 1⁄4 Cup (4 tbs)
  Parsley leaves 1⁄2 Bunch (50 gm), chopped
  Cilantro leaves 1⁄2 Bunch (50 gm), chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
For the garnish
  Hard goat cheese 1 Tablespoon, crumbled (raw)

For The Pasta
1. In a pot pour water and season with salt. Bring it to boil and add pasta. Cook for 5 minutes or till al dente (check occasionally to avoid pasta turning mushy). Drain and set it aside.

For The Asparagus
2. In a steamer put the asparagus and cook for around 3 or 4 minutes or until it is tender and bright green. Remove from heat and put in ice bath. Set aside.

For The Pesto
3. In a mortar add garlic and salt. Crush it with the pestle. Put in pumpkin seeds and crush until small bits if the pumpkin seeds are formed.
4. Put in the parsley and cilantro and resume crushing. Add the lemon juice and slowly pour the olive oil while crushing till all comes together. Season with salt and pepper to taste. Set aside.

5. In a skillet or large pan, heat olive oil and butter mixture. Add the mushrooms and sauté for a few minutes.
6. Pour the white wine vinegar to deglaze the pan and continue to cook till the mushrooms are cooked.
7. Add the asparagus and cooked pasta. Put the pesto and toss well to mix or till all are coated. Taste and adjust the seasonings if required.
8. Sprinkle crumbled goat cheese, mix and turn off the heat.

9. In a serving plate, serve the pasta hot as it is.

If goat cheese is not available replace it with parmesan or pecorino cheese.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
If you avoid traditional pasta because of the gluten, you have to try brown rice pasta. It has a delicious nutty flavor and it is light, besides it doesn't make you feel overly full like traditional pasta. Organic Authority's Brown Rice Pasta With Asparagus & Shiitakes looks very promising. I'm gonna try it now. Enjoy the video.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 583 Calories from Fat 333

% Daily Value*

Total Fat 37 g57.4%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 8 mg2.7%

Sodium 173.5 mg7.2%

Total Carbohydrates 59 g19.8%

Dietary Fiber 6.6 g26.5%

Sugars 2.6 g

Protein 9 g18.3%

Vitamin A 44.1% Vitamin C 39.3%

Calcium 7.4% Iron 18.8%

*Based on a 2000 Calorie diet

Brown Rice Pasta With Asparagus Shiitakes Pesto And Cheese Recipe Video