One Pot Mushroom Sundried Tomato Fettuccine
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
279 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Mushroom Sundried Tomato Fettuccine
Description
The recipe begins by sautéing garlic, onion, and mushrooms in olive oil until golden, infusing the base with a savory aroma. When the mushrooms soften, chopped sun-dried tomatoes are added, reserving some for garnish. The pasta cooks directly in the skillet with water or broth that’s mixed with garlic powder, onion powder, thyme, black pepper, salt, and miso paste, enabling the pasta to absorb flavorful liquid as it softens. Stirring occasionally prevents sticking and ensures even cooking.
Meanwhile, a cashew cream sauce is prepared by blending raw cashews with flour and water to a smooth consistency, which is then stirred into the skillet towards the end of cooking. Spinach or other greens are folded in to add freshness and color. The resulting dish combines tender pasta coated in a creamy, umami-rich sauce balanced by the earthiness of mushrooms and brightness from sun-dried tomatoes.
Optionally, vegan parmesan can be sprinkled for a cheesy finish. The recipe notes provide options for nut-free, gluten-free, soy-free, and onion or garlic-free variations, demonstrating adaptability. Pre-cooked pasta can also be incorporated by adjusting liquid and cooking times, making the recipe flexible and accommodating different ingredient needs.
Ingredients
For the mushrooms:
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- ¼ cup onion chopped
- 8 ounces mushroom sliced or quartered
- ¼ teaspoon salt
- ¼ teaspoon pepper flakes
- ¼ cup sundried tomato
For the pasta:
- 2 cups water or broth
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons miso paste
- 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 cashew nuts raw
- 2 teaspoons flour
- ½ cup water
to add later
- ½ cup spinach or other greens
- vegan parmesan optional, 3-4 tablespoons for garnish
Instructions
- 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!
Notes
- To omit cashews, blend ½ cup firm or silken tofu with water and flour as a substitute for cashew cream.
- Use gluten-free pasta and monitor cooking time as it may cook faster.
- For soy-free option, use chickpea miso instead of regular miso paste.
- If avoiding onion and garlic, omit them and add oregano and extra miso to the cashew cream for flavor.
- When using pre-cooked pasta, omit most liquid and add the cashew cream with a short cook time to combine flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 548mg | 23% |
| Potassium | 643mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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