Roasted Portobello Mushroom Fettuccine

Ingredients

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

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.
• set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler.
• line a baking sheet with aluminum foil.
• 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.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.
• 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.
• turn oven's temperature to 500 degrees f (260 degrees c).
• remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet.
• 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.
• 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.
• 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.
• mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.