Peppery Portabellas with Pasta Recipe

Peppery Portabellas with Pasta Recipe

12 ozs. Uncooked fettuccine
1 cup vegetable or chicken stock
1 lb. portabella mushrooms, stems removed
1 tbsp. garlic, minced
4 tbsps. Olive oil, portioned in half
1 (15 oz.) can of crushed tomatoes in puree
1 tsp. salt, halved
3/4 tsp. ground black pepper
8 ozs. Green beans or fresh asparagus, diagonally sliced into 1-inch thick pieces
1/4 tsp. red pepper, crushed

Boil some water inside a big pot. Trim & slice thinly into halves the mushrooms. Add in fettuccine to the pot then cook just until pasta is al dente (10 mins.).

In the meantime, heat 2 tbsps. of oil inside a big nonstick skillet on high flame. Add in mushrooms then continue to cook for 5 more mins. Season with the pepper & salt and transfer into a covered plate for it to be kept warm.

Inside the exact same pan, heat another 2 tbsps. of the oil and saute the red peppers, 3/4 tsp. of salt & the garlic. Continue to cook on medium-high flame until the garlic turns golden (1-2 mins.).

Then add in the chicken stock and crushed tomatoes then bring this mixture to a boil then lower the heat around to medium flame & simmer it uncovered for 5 mins. to mix flavors & for the sauce to get thick.

To the simmering sauce, add in green beans or asparagus and continue to cook it covered until tender (2 mins.). Add the mushrooms & any juice that dripped while it was cooling.

Drain the pasta and place in a big platter or into individual small bowls. Place the mushroom sauce mixture on the pasta and top with the parsley if you want.