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Garlicky Fettuccine Pasta with Mushrooms and Roasted Pepper Sauce

5 from 2 votes
Explore the delightful fusion of flavors with my Garlicky Fettuccini Pasta recipe, featuring a harmonious blend of mushrooms and roasted pepper sauce. This vegan dish celebrates lush green ingredients and savory garlic-infused pasta, creating a satisfying and flavorful meal. Learn how to make this plant-based pasta perfection at home and enjoy an easy and delicious, culinary experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course, Pasta
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Prepare the ingredients.
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  2. 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.
  3. 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.
  4. 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.
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  5. Serve the garlicky fettuccine topped with fresh chives, alfalfa sprouts (if using), Nutritional Yeast, and grape tomatoes for an extra burst of freshness.

Notes

I used Pasta Pappone Fettuccini (brand), organic extra virgin olive oil, and Viola Life vegan cheese, all obtained at Whole Foods. If you are a vegetarian but not strictly vegan, parmesan or Romano cheeses will also taste delicious with this dish.