Name: One Pot Mushroom Sundried Tomato Fettuccine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 4 cloves of garlic (minced); ¼ cup chopped onion; 8 ounces of mushrooms (sliced or quartered); ¼ teaspoon salt; ¼ teaspoon pepper flakes; ¼ cup sundried tomato; 2 cups of water or broth; ½ teaspoon garlic powder; ¼ teaspoon onion powder; 2 teaspoons miso; 1 teaspoon thyme; ½ teaspoon black pepper; ½ teaspoon salt or use less if using salt in broth; 5 ounces fettuccine or linguine or similar pasta; 1/3 cup raw cashews; 2 teaspoons flour; ½ cup water; ½ cup spinach or other greens.; 3-4 tablespoons of vegan parmesan for garnish (, optional)

Simple, practical, and full of everyday flavour, One Pot Mushroom Sundried Tomato Fettuccine is a vegan, vegetarian Italian main course made with extra virgin olive oil, of garlic, and chopped onion in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4
Category: Main Course
Cuisine: Italian

Ingredients

For the mushrooms:

1 tablespoon extra virgin olive oil
4 cloves of garlic (minced)
¼ cup chopped onion
8 ounces of mushrooms (sliced or quartered)
¼ teaspoon salt
¼ teaspoon pepper flakes
¼ cup sundried tomato

For the pasta:

2 cups of water or broth
½ teaspoon garlic powder
¼ teaspoon onion powder
2 teaspoons miso
1 teaspoon thyme
½ teaspoon black pepper
½ teaspoon salt or use less if using salt in broth
5 ounces fettuccine or linguine or similar pasta

For the cashew cream

1/3 cup raw cashews
2 teaspoons flour
½ cup water

to add later

½ cup spinach or other greens.
3-4 tablespoons of vegan parmesan for garnish (, optional)

Method

Cook the mushrooms: Add the oil to a large skillet over medium heat, add the garlic and onion and a pinch of salt. Cook until the garlic is starting to turn golden on some edges then add the mushrooms, salt and mix well. Cook until mushrooms are starting to turn golden on some edges, stir occasionally. 4-7 mins
Add in the sundried tomato and mix in. Reserve some of this mushroom mixture for garnish.
Cook the pasta: Add in 1 ½ cups of water, garlic powder, onion powder, thyme, black pepper and salt. Mix the miso and the remaining other ½ cup of water and then add it to the skillet. Add the fettuccine and press to submerge.
Partially cover and cook. Cook for 14-18 minutes or cook until the fettuccine or linguine is cooked to preference. Stir once in between.
Meanwhile make your cashew cream by blending the cashews with the flour and water. See notes for nut free option.
Then add the cashew cream mixture to the skillet, mix. Fold in spinach or greens if using. Let the mixture come to a boil then let the cream thicken evenly then taste and adjust salt and flavor.
Switch off heat, add parmesan on top and then cover skillet so that cheese melts for a minute. Top with reserved mushrooms, pepper flakes, fresh herbs such as basil or parsley and serve as is or with some warm garlic bread!