Ingredients

The following ingredients have 4 Servings
  • 16 ounce fettuccine (uncooked)
  • 2 tablespoon extra virgin olive oil
  • 3-4 cloves fresh garlic (minced)
  • 8 ounces fresh mushrooms (sliced)
  • 1 teaspoon onion powder
  • Sea salt and black pepper (to taste)
  • ¼ cup vegetable broth (preferably organic)
  • ¼ cup pasta cooking liquid (see step 1)
  • ¼ cup chopped fresh basil (divided use)
  • ½ cup grated Parmesan cheese (divided use)

Instruction

  • Prepare fettuccine according to package directions. Drain, but save about ¼ cup of the cooking liquid for the sauce.
  • While the fettuccine is cooking, heat olive oil and garlic in a large skillet over medium-high heat. Cook, stirring occasionally, for 1 minute or just until garlic starts to turn golden brown.
  • Add mushrooms and onion powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until mushrooms start to release liquid and change color, approximately 4-5 minutes.
  • Add reserved pasta cooking liquid and vegetable broth and continue cooking until liquid is reduced by half.
  • Stir in half the fresh basil and Parmesan cheese and cook until the cheese is melted, about 1-2 minutes.
  • Pour sauteed mushroom mixture over the cooked fettuccine pasta. Toss to combine. Serve immediately with remaining fresh basil and Parmesan cheese.