Roasted Asparagus & Mushroom Pesto Pasta Salad

What's Inside

eClub Sign Up

"*" indicates required fields

Roasted Asparagus Mushroom Pesto Pasta Salad


  • 1 bunch asparagus (about 2 cups)
  • 1 large tomato, diced (about 1 1/4 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:

  • 1/4 cup chicken broth or water
  • 1/4 cup fresh basil leaves
  • 3 cloves raw garlic
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 1/4 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 425oF.
  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 mins., 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.


For Flex™ Patients: Top with 1 oz. of grated parmesan cheese.

*Available online or in all Red Mountain locations.

Recipe Yields: 4 1/4 cups of vegetables

Stephanie Bray

Let's Do This


Don’t let your weight hold you back. Your guided journey begins here. Book your consultation today.

Related resources

Very Berry Marshmallow Parfait

Very Berry Marshmallow Parfait