Simple recipe for a vegetarian dinner – Spinach Fettuccine with mushrooms and cherry tomatoes

1 pk. Spinach Fettuccine, handmade (or you can make any Fettuccine that you have in your pantry) /+ salt to season the water and 1/2 tsp oil
3 Tbs. Olive oil
6 Mushrooms, sliced
1 cup Cherry Tomatoes
2 Garlic cloves
Dry Italian Herbs Mix, to taste
Salt and Pepper to taste
Garnish: Parmigiana Cheese and Fresh Basil, if desired

How to
Boil water with salt, and drop pasta in. For handmade pasta, you will need about 5-7 minutes until it’s done.

While you wait for the water to boil, start sauteing – first add minced garlic to infuse the oil, then add mushroom slices and tomato halves. Saute for a few minutes, season to taste with salt and freshly ground black pepper and sprinkle Italian garlic and herbs to taste.

As soon as fettuccine is done, drain and reserve about 1/4 cup of pasta water. Drop the pasta in the saute pan, toss the pasta to coat, then add pasta water, cover and let it cook for additional 2 minutes under the lid. Add more seasoning IF NEEDED!

Sprinkle with Parmigiana Cheese and garnish with fresh basil, if desired

Serve immediately!

If you are going to use pasta that is not handmade your cooking time will increase.

If you have fewer people around your table use less pasta.

Add 1 teaspoon of vinegar into the seasoned water for pasta. Pasta will be glossy but you will not taste or smell the vinegar when the dish is complete!


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Recipe provided courtesy of Sandra’s Easy Cooking food blog.