How to Make Dairy Free, Creamy Mushroom Fettuccine With Sauteed Garlic Asparagus
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Who doesn’t love eating fettuccine with cream sauce?  Slurpy, creamy, gooey fettuccine.  A good fettuccine dish is one of those things that can be served for any occasion, coupled with other Italian dishes or not.

 

However, not everyone can enjoy fettuccine with cream sauce because of the lactose in the cream.  Whether you are lactose intolerant, or following a vegan food diet, here is a great recipe for creamy portabella fettuccine.  This dish is wonderfully paired with sauteed garlic asparagus (recipe also follows).  This dish can be served vegetarian, or with strips of sirloin.  Sirloin will give this dish a more mushroom stroganoff type of flavor. 

 

Portabella mushrooms really bring out the flavor in this dish and give the fettuccine a delicious kick.  For those who are also following a gluten-free diet, you can substitute the wheat fettuccine with fettuccine made from rice or quinoa.  These varieties can be found at most health food stores.

 

Ingredients:

  • 1/2 cup burgundy or other dry red wine

  • 3 tablespoons light soy sauce

  • 3 tablespoons Worcestershire sauce

  • 6 medium garlic cloves, minced

  • 2 teaspoons extra-virgin olive oil

  • 1-1/2 teaspoons dry oregano

  • 12oz portabella mushrooms, sliced

  • 8oz fettuccine

  • cooking spray

  • fresh parsley to garnish

Directions:

 

Combine the wine, soy sauce, Worcestershire, garlic, olive oil and oregano in a large bowl.  Add the mushrooms and coat thoroughly.  Cover and refrigerate for 30 minutes to marinate.  For a deeper flavor to the mushrooms, you can marinate them overnight.

 

Next, cook pasta per instructions on package.  Spray a large nonstick skillet with cooking spray and heat over medium heat for 1 minute.  Transfer the marinade to the skillet and cook for 4-5 minutes, stirring frequently.  Increase heat to high and cook for one additional minute.  Remove from heat and let set for 3-5 minutes to thicken.

 

Transfer cooked pasta to serving bowl and pour mushroom sauce on top.  Add salt and black pepper to taste, and garnish with sprigs of fresh parsley.  Serve immediately.

 

As stated, you can prepare this dish with strips of sirloin to serve as a main course.  If you are preparing it with beef, follow these additional directions.

 

Extra Ingredients:

  • 12oz top sirloin, cut into thin strips

Directions:


Add beef to mushroom marinade, cover and refrigerate.  Flip the meat every so often to absorb all of the mixture. 

 

Spray a large nonstick skillet with cooking spray and heat over medium heat for 1 minute.  Transfer the marinade to the skillet and cook for 10 minutes or until meat is thoroughly cooked.  Increase heat to high and cook for one minute, stirring gently.  Remove from heat and let set for 3-5 minutes to thicken.  Finish the dish using the original instructions.

 

Sauteed Garlic Asparagus

 

The garlic in this dish really brings out the flavor of the portabellas in the fettuccine.  An excellent side to serve.

 

Ingredients:

  • 3 tablespoons butter

  • 1 bunch fresh asparagus

  • 3 cloves garlic, chopped

Directions:

 

In a large nonstick skillet, melt the butter over medium-high heat.  Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally.  Asparagus should be tender, but not wilted.  

 

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