Servings
Font
Back
One Pot Mushroom Sundried Tomato Fettuccine
5 from 30 votes

One Pot Mushroom Sundried Tomato Fettuccine

This One Pot Mushroom Sundried Tomato Fettuccine features sautéed mushrooms and sun-dried tomatoes cooked with fettuccine pasta and seasoned with miso paste and herbs. A creamy cashew-based sauce enriches the dish, while fresh spinach adds vibrant color and nutrition. The recipe stresses using a single skillet to develop flavors through sautéing and simmering, alongside folding in a creamy sauce that coats the pasta with savory, slightly tangy notes from the miso and sun-dried tomatoes.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 279 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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
  2. Add in the sundried tomato and mix in. Reserve some of this mushroom mixture for garnish.
  3. 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.
  4. Partially cover and cook. Cook for 14-18 minutes or cook until the fettuccine or linguine is cooked to preference. Stir once in between.
  5. Meanwhile make your cashew cream by blending the cashews with the flour and water. See notes for nut free option.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 279

% 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.