Portobello And Asparagus Pasta - cooking recipe

Ingredients

2 large portabella mushroom caps, chopped into 1/4 by 1 inch slices
1 bunch asparagus, trimmed into 1 inch pieces
2 garlic cloves, minced
3 tablespoons butter, divided into 2 and 1 tablespoon
1/2 cup beef broth
2 tablespoons olive oil
8 ounces brown rice pasta, elbows, cooked al dente

Preparation

Boil pasta per directions so that the pasta is cooked al dente.
Melt 2 tablespoons butter and the olive oil in a pan on high heat. Add mushrooms to pan and cook without moving for a few minutes. Once they begin to brown, stir the pan and continue cooking until soft.
Add chopped asparagus to the pan, reduce the heat to medium and saute for approximately 5 minutes.
Add garlic to the pan and cook for another 2-5 minutes, until asparagus is tender.
Add beef broth to the pan along with the remaining tablespoon of butter.
Season with salt and pepper to taste.
Reserve 1/2 cup of pasta water before draining pasta.
Add pasta to the vegetable mixture (you may want to add a bit of the pasta water to the mix if it is too dry) and serve with freshly grated parmesan cheese, to taste. Enjoy!