Vegetarian Fettuccine Recipe
“Rich, creamy, and nutritious, this quick fettuccine recipe is great for both vegetarians and vegans!”
Ariella Goldman
Original Recipe Author
There’s nothing like a creamy and rich pasta meal to satisfy the tummy and wake up the senses! Although it’s typically made with chicken, this vegetarian fettuccine recipe keeps it meat-free for both vegetarians and vegans to enjoy.
The best part is that it takes less than 20 minutes to whip up!
Frequently Asked Questions:
Vegetarian Fettuccine Recipe
Should the mushrooms be sliced with the stems?
You slice the mushrooms whichever way you like, but we recommended slicing them with the stems.
Vegetarian Fettuccine Recipe
Equipment
Ingredients
- 9 oz. fettuccini pasta (250 g)
- 1 large onion
- 9 oz. champignon mushrooms (250 g)
- ½ cup oil
- ¼ cup water in which the pasta was cooked
- ¼ cup teriyaki sauce
- 1 tsp. turmeric
- Salt
- Black pepper
Instructions
- In a large pot, boil water.
- After the water boils, add some salt to it.
- Add the pasta to the boiling water and let it cook for about 7 minutes.
- Save 1/4 cup of the pasta cooking water, and then strain the pasta.
- Cut the onion into thin rings.
- Add some oil to a frying pan and fry the onions until golden.
- Roughly slice the mushrooms and add them to the frying pan.
- Add the turmeric.
- Add salt and pepper to taste.
- Add the pasta cooking water and the teriyaki sauce.
- Bring the heat to medium and stir the mixture for around 5 minutes.
- In the same frying pan, stir-fry the pasta with the sauce for about 2 minutes, and enjoy!
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Oh, and we almost forgot!
This Vegetarian Fettuccine Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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