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Creamy Mushroom Fettucini

Delight your holiday guests with this delicious vegan dinner recipe, featuring toothsome pasta and meaty mushrooms in a flavorful creamy sauce.

Delight your holiday guests with this delicious vegan dinner recipe, featuring toothsome pasta and meaty mushrooms in a flavorful creamy sauce.
Delight your holiday guests with this delicious vegan dinner recipe, featuring toothsome pasta and meaty mushrooms in a flavorful creamy sauce.

Creamy Mushroom Fettucini

Serves 6

Ingredients:

  • 1/2 cup dry red wine

  • 2 tablespoons tamari

  • 2 tablespoons vegan Worchestershire sauce

  • 5 garlic cloves, minced

  • 2 tablespoons minced fresh parsley

  • 2 tablespoons olive oil plus more for brushing skillet

  • 2 teaspoons dried Italian seasoning

  • 16 ounces crimini mushrooms, halved (if small) or quartered (if larger)

  • 12 ounces whole grain fettucini

  • Shredded vegan cheese to taste


Directions:

  1. In a large bowl, whisk together wine, tamari, Worchestershire, garlic, parsley, olive oil, and Italian seasoning.

  2. Add mushrooms to bowl and toss to coat mushrooms. Cover bowl with plastic and set aside for 20 to 30 minutes, tossing occasionally.

  3. After mushrooms have marinated, cook fettucini in a large pot of salted boiling water according to package directions.

  4. While fettucini is cooking, brush a large skillet with olive oil and place over medium-high heat. Using a slotted spoon, transfer mushrooms to the skillet and cook, stirring often, until mushrooms are starting to brown.

  5. Add the wine sauce to the skillet and cook, stirring often, for 2 to 3 minutes.

  6. Drain pasta and add to the skillet. Toss a few times to combine.

  7. Serve immediately with cheese.


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