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Deborah

Deborah Dana
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Recipe of Spicy Fettuccine with Portobello Mushrooms
Recipe

Spicy Fettuccine with Portobello Mushrooms

40 mins
Low
60
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A delicious vegetarian pasta that is very filling thanks to the portobello mushrooms. The spicy gives a very special touch.
Learn more about Deborah Dana

Ingredients

6 portions
  • 500 grams fettuccine pasta
  • 4 portobello mushrooms, large sliced
  • 4 cloves garlic
  • 4 tablespoons hot chili pepper
  • olive oils
  • salt
  • parmesan cheese, grated

Preparation

In a large pot, boil 6 cups of water with a little coarse salt. Once it boils cook the pasta until it is al dente.
When the pasta is in, strain the water, and put the pasta in a covered dish so it does not get cold.
In a pan over medium heat add 1/4 cup olive oil.
Add the portobello mushrooms and cook until well browned. Remove from the pan.
Add the garlic and the peperoncino to the pan and combine well, cook for 3 minutes.
Return the mushrooms to the pan and mix. Add the pasta and mix well.

PRESENTATION

Serve in individual dishes accompanied by grated Parmesan cheese.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Dulce Lugo Ortíz
31/01/2021 21:02:42
Que es el peperoncino
Estefania Santillan
28/11/2018 08:56:06
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