Vegan Portobello Mushroom Fettuccine

Vegan Portobello Mushroom Fettuccine

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
300 grams Fettuccine
2 large Portabella Mushrooms sliced
2 cloves Garlic minced
2 tbsp Vegan butter
1/2 cup Vegan parmesan cheese
1/2 cup Vegetable stock
4 tbsp Parsley chopped
1 tsp Italian Seasoning
to taste White Pepper
to taste Kosher Salt
Features:
  • Vegetarian
Cuisine:

You don't have to be Vegan to enjoy this dish!

  • 30
  • Serves 2
  • Easy

Ingredients

Directions

Share

This Vegan Portobello Mushroom Fettuccine is quick and easy to make. You can also make this dish non vegan simply buy using regular parmesan cheese. Made with tender sauteed portobello mushrooms along with fresh vegan parmesan cheese and parsley. Your sure to find this dish absolutely delicious! 

Portobello Fettuccine

I’m so excited to share this delicious recipe with you guys today. I made it a point to pick up some vegan parmesan cheese from whole foods yesterday, along with some these amazing Portobello Mushrooms.

frying the Portobello mushrooms

Because I really wanted to make another vegan dish for my vegan readers out there. So I hope you give it a try and let me know what you think? Now I will be honest, I prefer real parmesan cheese. However for this dish I wanted to try the vegan variety, the kind I picked up is right below… and hats off to all you vegan eaters out there. I could commit to eating this type of cheese substitute more often myself. It was pretty good and much better than I expected!Image result for vegan parmesan cheese whole foods

Also, I had my partner try this dish with the vegan cheese and he has given it a passing approval. 

And he has even asked me to make it since then again for him so he could test it again! Ha and I know what that means. He loved it! Vegan Portobello Mushroom Fettuccine

And for a meat eater that says allot about how good this dish actually is. Because there is no meat in here whatsoever. But don’t be fooled it’s filling and those mushrooms are super healthy for you.

Packed full of B-complex vitamins and riboflavin which are amazing minerals for maintaining healthy red blood cells. I hope you give this recipe a try because it is absolutely delicious! 

You can always double up the recipes and make it into a few meal preps to enjoy throughout the week. Just simply use my recipe adjuster above if you plan to make more than two dishes and it will calculate the ingredient ratio automatically for you. 

Portobello Fettuccine

In order to make this dish low fat and vegan, I will simmer this dish in a quality vegetable stock and then simply will season with salt and white pepper to taste. However you could always add some cream to the stock as well, which will make it non vegan but very creamy. 

Pretty simple one pot dish that is sure to impress!

Vegan Portobello Fettuccine

Don’t have Portabella Mushrooms on hand? Go ahead and use regular instead and prepare them the same way. Almost any type of mushroom will go well with this dish. Bone appetit!

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

16807018_262723247503972_5829634184408974436_n-2 Frozen Pumpkin Spiced Cheesecake (No Bake)

Vegan Portobello Mushroom Fettuccine

You don't have to be Vegan to enjoy this dish!
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Fettuccine, mushroom, PASTA, Portobello, vegan
Servings: 2
Author: Jacqueline

Ingredients

  • 300 grams Fettuccine
  • 2 large Portabella Mushrooms
  • 2 tbsp Vegan butter
  • 1 tsp Minced Garlic
  • 1/2 cup Vegan parmesan cheese
  • 1/2 cup Vegetable stock
  • 4 tbsp Parsley
  • 1 tsp Italian Seasoning
  • to taste White Pepper
  • to taste Kosher Salt

Instructions

  • In a large pot of boiling salted water, cook the fettuccine according to package instructions. Once cooked till al dente strain and set aside.
  • Meanwhile, in a large skillet over medium heat add in the vegan butter then the sliced portobello mushrooms.
  • Saute the mushrooms till they have browned, then add in the minced garlic, chopped parsley and seasonings. Saute another minute before adding in the fresh vegan parmesan cheese and vegetable stock and allow that to simmer on low for an additional 5 minutes.
  • Toss back in the cooked fettuccine, toss to coat. Serve and enjoy!

 

PIN IT FOR LATER

Vegan Portobello Mushroom Fettuccine

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

Creamy Cheese Mashed Potatoes
previous
Creamy Cheese Mashed Potatoes
Smoked Salmon Poached Egg English Muffins
next
Smoked Salmon Poached Egg English Muffins
Creamy Cheese Mashed Potatoes
previous
Creamy Cheese Mashed Potatoes
Smoked Salmon Poached Egg English Muffins
next
Smoked Salmon Poached Egg English Muffins

Add Your Comment