Fettuccine and zoodles with broccoli and mushrooms. 6/22/22

Fettuccine and zoodles with broccoli and mushrooms

Wow, what a giant bowl of food! I cut down my pasta portion but added a bunch of zoodles. There are a lot of vegetables in this as well and a little bit of oil. This is the perfect vegan meal for me. Here’s how I made it.

First I sauteed mushrooms, onions, and garlic in a teaspoon of oil. John was heating the salted pasta water to boiling while I was doing this. The pasta that we are using by Carba-Nada cooks really quickly so I need to have the mushrooms, etc. cooked by the time he puts the pasta in. When he adds the fettuccine to the boiling water, I add the cut up broccoli and a half cup of the pasta water. I cover it and let it cook for about 3 minutes at which point the pasta is done. He adds the the fettuccine to my mixture and I add the zoodles, fresh basil and oregano, another half cup of pasta water, and stir it all around. Done.

I topped my bowl with a drizzle of good olive oil and a couple of twists of black pepper. This was amazingly delicious and filling!

This entry was posted in American, Easy, Italian, Methods, Pasta, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

1 Response to Fettuccine and zoodles with broccoli and mushrooms. 6/22/22

  1. Pingback: Fettuccine and zoodles with broccoli and mushrooms. 6/22/22 — Omnivore | My Meals are on Wheels

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