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How to Make Roasted Portobello Mushroom Fettuccine - A Step-by-Step Guide

Roasted Portobello Mushroom Fettuccine is a delicious and satisfying vegetarian dish that's perfect for a weeknight dinner or a special occasion. This recipe combines the earthy flavors of roasted portobello mushrooms with creamy fettuccine pasta and a savory garlic and herb-infused cream sauce. It's a simple yet impressive dish that will surely become a favorite in your culinary repertoire.

Portobello mushrooms are the perfect star ingredient for this dish. They have a meaty texture ...

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Ingredients

  • 4 portobello mushroom caps
  • ¼ cup balsamic vinegar
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 8 ounces uncooked fettuccine pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 teaspoon Italian herb seasoning
  • 1 pinch crushed red pepper flakes, or to taste
  • salt and ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Place portobello mushroom caps into a large resealable plastic bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate.
  • Set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler.
  • Line a baking sheet with aluminum foil.
  • Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds, and ribs. Place the peppers cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.
  • Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers.
  • Turn oven's temperature to 500 degrees F (260 degrees C).
  • Remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet.
  • Roast mushrooms until tender and they give off their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in fettuccine and return to a boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain.
  • Heat olive oil and butter in a large skillet over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper until asparagus is tender but still bright green, about 3 minutes.
  • Mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.

    • Nutrition

    320 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 37mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 12g
    • Vitamin C: 95mg
    • Calcium: 46mg
    • Iron: 4mg
    • Potassium: 853mg

    Categories

    Pasta recipes
    Vegetarian recipes
    Main recipes
    Italian recipes
    Comfort food recipes