Make your date night dinner easy with this Vegan Fettuccine with Portobello Mushrooms and Sun-dried Tomatoes! You will need only a handful of ingredients and 30 minutes to make this very simple and exquisite meal!
This recipe includes some of my favorite ingredients. Garlic, mushrooms and sun-dried tomatoes. And dry white wine, of course. Don’t forget to add some! It makes the whole thing so much more flavorful (use anything like pinot grigio, chardonnay, sauvignon blanc etc). This is all tossed with cooked al dente fettuccine pasta. I’m literally starving just from writing this.
The recipe starts with sauteening shallots, sun-dried tomatoes and portobello mushrooms. You can substitute shallots for yellow or white onion and use any kind of mushrooms, however I would highly recommend you to get baby portobello if possible! They’re definitely much deeper and richer in taste.
Also, feel free to substitute fettuccini for any pasta you like. Gluten-free and whole wheat will work great as well!
I hope you will love this recipe as much as I do! If you’ll make it don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and like my page on Facebook or follow on Instagram.
Ingredients
2 servings (8 ounces) fettuccine pasta
1.5 tbsp avocado oil, divided
2 shallots, thinly sliced
1/4 cup sun-dried tomatoes, packed tight and chopped
2 cups baby portobello mushrooms, cut in pieces
2 garlic cloves, minced
1.5 tsp finely chopped rosemary leaves
1 tbsp tomato paste
1/4 cup dry white wine
2 tbsp balsamic vinegar
2-3 tbsp pasta water
1/4-1/2 tsp red chili flakes
pink salt and pepper to taste
Instructions
- Prepare fettuccini al dente according to the directions on the package. Reserve 3 tbsp of water. Set aside.
- Meanwhile, on a cast iron pan, heat up 1 tbsp avocado oil. Add shallots, sun-dried tomatoes and pinch of salt. Cook until tender, stirring frequently. Place in a bowl and set aside.
- Add remaining 0.5 tbsp avocado oil, mushrooms, garlic, rosemary, 1/2 tsp pink salt and a little black pepper. Cook until the liquid evaporates.
- Add in onion and sun-dried tomato mixture, tomato paste, dry white wine and balsamic vinegar. Bring it to a boil and simmer until the sauce thickens. Add in 2-3 tbsp of pasta water.
- Add in cooked fettuccine pasta and chili flakes. Toss gently using kitchen tongs. Add more salt and pepper if needed.
- Divide between two bowls.