Garlicky Fettuccine Pasta with Roasted Pepper Sauce
Welcome to my garlic-loving kitchen! If you’re anything like my husband and me, and can’t resist the allure of garlic, then this dish is tailor-made for you. Get ready to dive into a vegan-friendly twist on the classic Italian Aglio e Olio pasta—featuring the richness of garlicky fettuccini, the earthy goodness of mushrooms, and a velvety roasted pepper sauce that will have your taste buds doing a joyful jig.
This recipe is a personal favorite in my home. The hero here is the garlic—lots of it! We’re talking about garlic cooked to perfection until golden and fragrant, infusing every bite with its irresistible aroma. Paired with tender fettuccini noodles and complemented by the umami-rich roasted pepper sauce, this dish is a testament to how a few humble ingredients can come together to create something truly wonderful.
Mushrooms add a delightful earthiness that beautifully complements the garlic-forward flavor profile. And the roasted pepper sauce is creamy, slightly sweet, and packed with depth, thanks to those jarred roasted red bell peppers—a convenient shortcut that doesn’t compromise on taste.
As for the finishing touches, fresh herbs like parsley and mint lend a pop of brightness, while the vegan cheese (or your favorite dairy alternative) adds a creamy texture that ties everything together. The optional pinch of cayenne pepper? It’s there to give a subtle kick—feel free to adjust based on your spice preference.
The best part is that this dish comes together in just under an hour, making it perfect for a weeknight dinner that feels a bit special. Plus, it’s versatile! If you’re not strictly vegan, feel free to swap in Parmesan or Romano cheese for a more traditional twist.
So, gather your ingredients, set aside some time to immerse yourself in the cooking process, and get ready to enjoy a delightful culinary experience. Whether you’re cooking for yourself, your family, or hosting friends, this garlicky fettuccini with mushrooms and roasted pepper sauce is sure to impress. Savor each bite, and revel in the joy of cooking!
Garlicky Fettuccine Pasta with Mushrooms and Roasted Pepper Sauce
Ingredients
- 8 oz dry Spinach Basil Garlic Fettuccine (I used Pasta Pappone brand fettuccini)
- 3 tbsp olive oil extra virgin
- 20 garlic cloves, minced
- 1 small onion, sliced
- 4-5 medium mushrooms, sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 4 jarred roasted red bell peppers (easy shortcut)
- 3 slices vegan cheese cut into small squares
- 1/4 cup vegetable broth or water
- 1 tbsp nutritional yeast (optional)
- 1 cup grape tomatoes for serving
- pinch of cayenne pepper (optional)
- alfalfa sprouts for serving (optional)
- salt and pepper to taste
Instructions
- Prepare the ingredients.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside. While the pasta cooks, prepare the sauce. Slice the garlic cloves in half lengthwise. In a small saucepan, combine half of the garlic with a tablespoon of olive oil and cook over low heat until golden. Remove from heat and set aside.
- In a food processor, blend the roasted red bell peppers until creamy. Set aside.In a large skillet, sauté onions and mushrooms in the remaining olive oil over low heat for about 10 minutes until onions are translucent and mushrooms are tender. Add the vegetable broth (or water) and vegan cheese, stirring until the cheese melts and the liquid reduces, about 4-5 minutes. Add mint, parsley, and optional cayenne for heat, if desired. Turn off the heat and stir in the cooked garlic and blended peppers. Season with salt and pepper to taste.
- Add the drained pasta to the sauce in the skillet, tossing until well coated. Let the pasta rest off the heat for 5 minutes to absorb the flavors.
- Serve the garlicky fettuccine topped with fresh chives, alfalfa sprouts (if using), Nutritional Yeast, and grape tomatoes for an extra burst of freshness.