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.

Creamy Mushroom Fettucini

Serves 6

Ingredients:

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  • 1/2 cup dry red wine
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  • 2 tablespoons tamari
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  • 2 tablespoons vegan Worchestershire sauce
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  • 5 garlic cloves, minced
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  • 2 tablespoons minced fresh parsley
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  • 2 tablespoons olive oil plus more for brushing skillet
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  • 2 teaspoons dried Italian seasoning
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  • 16 ounces crimini mushrooms, halved (if small) or quartered (if larger)
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  • 12 ounces whole grain fettucini
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  • Shredded vegan cheese to taste

Directions:

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  1. In a large bowl, whisk together wine, tamari, Worchestershire, garlic, parsley, olive oil, and Italian seasoning.
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  3. Add mushrooms to bowl and toss to coat mushrooms. Cover bowl with plastic and set aside for 20 to 30 minutes, tossing occasionally.
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  5. After mushrooms have marinated, cook fettucini in a large pot of salted boiling water according to package directions.
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  7. 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.
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  9. Add the wine sauce to the skillet and cook, stirring often, for 2 to 3 minutes.
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  11. Drain pasta and add to the skillet. Toss a few times to combine.
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  13. Serve immediately with cheese.

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