Portabella Mushroom Fettuccine

Pasta
Photo by Mirjam J.

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

3

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

3

servings

Ingredients

  • 1/2

    cup burgandy or other dry red wine

  • 3

    tbsp. low-sodium tamari

  • 3

    tbsp. vegan Worchestershire sauce

  • 6

    medium garlic cloves, minced

  • 1 1/2

    tsp. dry oregano

  • 12

    oz portabella mushrooms, sliced

  • 8

    oz brown rice fettuccine

  • 2

    cups brussel sprouts or broccoli, steamed

  • 2

    cups cabbage, shredded (and/or kale, shredded)

Directions

1. Combine first 5 ingredients in an airtight plastic bag for marinade. Add mushrooms and turn to coat thoroughly. Seal and refrigerate for 30 minutes. 2. Cook pasta per packaging instructions. Wash brussel sprouts/broccoli, cut in half and steam until tender. 3. Heat a little water in a pan and using a slotted spoon, add mushrooms. Cook a few minutes until tender. 4. Add remaining marinade to pan along with cabbage/kale, if using. Cook until liquid is nearly all gone. Remove from heat, toss with pasta and steamed brussel sprouts/broccoli.

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