Roasted Portobello Mushroom Fettuccine

This is my version of a recipe I encountered while traveling. It was so good that I had to recreate it at home for my family. This is really good served with crusty bread and a nice riesling. Enjoy!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 320 Calories

Ingredients

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• ¼ cup balsamic vinegar
• 1 red bell pepper
• 1 yellow bell pepper
• 4 portobello mushroom caps
• 1 pinch crushed red pepper flakes, or to taste
• 1 teaspoon Italian herb seasoning
• 8 ounces uncooked fettuccine pasta
• ¼ pound fresh asparagus, trimmed and cut into 1-inch pieces

Recipe Instructions

Step 1

Line a baking sheet with aluminum foil.

Step 2

Place portobello mushroom caps into a large resealable plastic bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate.

Step 3

Set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler.

Step 4

Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds, and ribs. Place the peppers cut sides down onto the prepared baking sheet.

Step 5

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.

Step 6

Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers.

Step 7

Turn oven's temperature to 500 degrees F (260 degrees C).

Step 8

Remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet.

Step 9

Roast mushrooms until tender and they give off their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle.

Step 10

Fill a large pot with lightly salted water and bring to a boil. Stir in fettuccine and return to a boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain.

Step 11

Heat olive oil and butter in a large skillet over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper until asparagus is tender but still bright green, about 3 minutes.

Step 12

Mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.