Portabella Mushrooms on Tomato Basil Fettuccini

Name: Portabella Mushrooms on Tomato Basil Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil; 3 cups chopped Spanish onions; 4 garlic cloves, minced; 2 (28 ounce) cans tomatoes, chopped; salt & freshly ground black pepper; ½ cup basil leaves; 6 large portabella mushrooms; ¼ cup balsamic vinegar; ¼ cup extra virgin olive oil; 1 pinch nutmeg; salt & freshly ground black pepper; 1 lb fettuccine pasta; ½ cup chopped Italian parsley; freshly grated parmesan cheese

Servings: persons

½ cup extra virgin olive oil
3 cups chopped Spanish onions
4 garlic cloves, minced
2 (28 ounce) cans tomatoes, chopped
salt & freshly ground black pepper
½ cup basil leaves
6 large portabella mushrooms
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 pinch nutmeg
salt & freshly ground black pepper
1 lb fettuccine pasta
½ cup chopped Italian parsley
freshly grated parmesan cheese

1
TOMATO SAUCE: Heat oil in large pot on low heat; add onion& simmer very slowly for 20 minutes or until onion is translucent& completely limp, stirring occasionally.
2
Raise heat to medium& add garlic; cook for another 3 minutes or until garlic is soft.
3
Add tomatoes& bring to a boil; lower heat& simmer for 40- 50 minutes, stirring frequently.
4
Using an electric hand blender or a wire whisk, emulsify the contents of the pot.
5
Season to taste& simmer for another 5 minutes; remove from heat, stir in basil leaves& cover.
6
Reheat just before serving.
7
PREPARE MUSHROOMS: Trim stems& cut into pieces 1/2 inch thick.
8
Combine in a bowl with other ingredients, being careful not to break mushroom pieces.
9
Place on a foil lined baking sheet& bake in a preheated 350F oven for 15 minutes or until tender.
10
Remove from oven, cover& set aside.
11
PREPARE PASTA: Add fettuccini noodles to a large pot of salted boiling water& cook according to package directions until el dente.
12
Drain well.
13
ASSEMBY: Combine pasta& tomato sauce and place on dishes.
14
Top with parmesan, parsley& mushrooms.

1102

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup extra virgin olive oil, 3 cups chopped Spanish onions, 4 garlic cloves, minced, 2 (28 ounce) cans tomatoes, chopped, and more.

Yes, Portabella Mushrooms on Tomato Basil Fettuccini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!