If you need a quick and easy meatless meal, this Fettuccine with Mushrooms is a delicious choice that cooks up in about 15 minutes. Perfect for busy weeknights and tired cooks.
Most people immediately think of Alfredo sauce when they hear fettuccine. It is one of my favorite dishes, but traditional Alfredo sauce is loaded with heavy cream and loads of Parmesan. I have a vegan “fauxFredo” recipe using white beans and loads of garlic that may also interest you. Don’t feel limited to fettuccine with this dish either; spaghetti, angel hair, even some rotini or penne would be fine.
This recipe is a simple saute of mushrooms and garlic with some Parmesan and basil added at the end. No fuss no muss. It is meatless, but would be scrumptious with some grilled chicken slices, or maybe even some bacon or ham.
Fettuccine with Mushrooms is a simple and speedy meatless meal layered with delicious flavors of mushrooms, garlic, fresh herbs and Parmesan.
- 16 ounce fettuccine uncooked
- 2 tablespoon extra virgin olive oil
- 3-4 cloves fresh garlic minced
- 8 ounces fresh mushrooms sliced
- 1 teaspoon onion powder
- Sea salt and black pepper to taste
- ¼ cup vegetable broth preferably organic
- ¼ cup pasta cooking liquid see step 1
- ¼ cup chopped fresh basil divided use
- ½ cup grated Parmesan cheese divided use
Prepare fettuccine according to package directions. Drain, but save about ¼ cup of the cooking liquid for the sauce.
While the fettuccine is cooking, heat olive oil and garlic in a large skillet over medium-high heat. Cook, stirring occasionally, for 1 minute or just until garlic starts to turn golden brown.
- Add mushrooms and onion powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until mushrooms start to release liquid and change color, approximately 4-5 minutes.
Add reserved pasta cooking liquid and vegetable broth and continue cooking until liquid is reduced by half.
Stir in half the fresh basil and Parmesan cheese and cook until the cheese is melted, about 1-2 minutes.
Pour sauteed mushroom mixture over the cooked fettuccine pasta. Toss to combine. Serve immediately with remaining fresh basil and Parmesan cheese.
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