Roasted Asparagus & Mushroom Pesto Pasta Salad

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Roasted Asparagus Mushroom Pesto Pasta Salad

Roasted Asparagus & Mushroom Pesto Pasta Salad


  • 1 bunch asparagus (about 2 cups)
  • 1 large tomato, diced (about 1 ¼ cups)
  • 8 oz. mushrooms, sliced (1 cup)
  • 3 cups Miracle Noodles® Fettuccine*
  • Salt and pepper, to taste
  • Zero-calorie nonstick cooking spray

Basil Pesto Ingredients:

  • ¼ cup chicken broth or water
  • ¼ cup fresh basil leaves
  • 3 cloves raw garlic
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • ¼ tsp dried oregano
  • Salt and pepper, to taste
  1. Purée pesto ingredients in a food processor. This step can be done 1-2 days in advance.

  2. Preheat oven to 425°F.

  3. Cut off asparagus ends, cut stalks into 1-inch pieces.

  4. Place on a cookie sheet. Add mushrooms to pan then spray with zero-calorie nonstick cooking spray and season with salt and pepper. Toss to coat veggies and place in oven.

  5. Cook for 12-15 minutes, or until tender yet slightly crisp.

  6. Cook fettuccine to package directions. When finished cooking, drain.

  7. In a large bowl, combine pasta, roasted asparagus, mushrooms, pesto, and diced tomato. Stir to cover everything in pesto.

Appetizer, Dinner, Lunch
Pesto Pasta, Vegetables, Vegetarian

*Available online or in all Red Mountain locations.

For Flex™ Patients: Top with 1 oz. of grated parmesan cheese. Recipe Yields: 4 1/4 cups of vegetables

Stephanie Bray

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