Spicy Baked Asparagus and Mushroom Pasta with Marie Sharp’s Green Cactus Habanero Hot Sauce
Rated 5.0 stars by 1 users
Category
Entrée
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Get ready to spice up your pasta repertoire with this Spicy Baked Asparagus and Mushroom Pasta, a fiery delight for your taste buds!
Sonia Schilling
Ingredients
- ½ package gemelli pasta
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 1 pound fresh asparagus, cut into 1-inch pieces
- 1 (8 ounces) package sliced mushrooms
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour
-
½ cup Marie Sharp’s Green Cactus Habanero Hot Sauce
- 2 cups milk
- ⅔ cup grated parmesan cheese, divided
- ¼ cup shredded provolone cheese
- ⅓ cup Italian seasoned bread crumbs
Directions
- Preheat the oven to 350.
- Grease a 7x11-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
- Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
- Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
- Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
- Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in hot sauce and milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup parmesean and provolone cheese until melted.
- Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining parmesean with bread crumbs and sprinkle over the casserole.
