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You are here: Home / Noodles and Pasta Recipes / Mushrooms and Fettuccine in Vegan Tomato Basil Sauce

Mushrooms and Fettuccine in Vegan Tomato Basil Sauce

November 24, 2015 28 Comments

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Mushrooms and Fettuccine in Vegan Tomato Basil Sauce
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I’ve been sitting with the compose box open for the past 20 mins and I can’t think of a single thing to say except that this fettuccine recipe rocks. I made it for dinner one night and hadn’t meant to post it on the blog but after tasting it, I had to take some pics so I can share it here.

Mushrooms and Fettuccine in Vegan Tomato Basil SaucePin

Its adapted from the fabulous VeganYumYum.

Note: Fettuccine is traditionally pasta with egg in it so its not vegan by default. I bought vegan fettuccine from an organic store in Singapore. If you are vegan, please double-check the fettuccine you buy.

Fettuccine in Vegan Tomato Basil Sauce
Serves 2

Ingredients:
5 bundles* of (vegan) fettuccine
1 cup mushrooms, sliced thin (use any kind you like)
2 ripe tomatoes
4 cloves of minced garlic
1/4 cup raw, unsalted cashews
1 tbsp tomato paste (important)
1/3 cup water
1 tsp black pepper
Fresh basil leaves, chopped
2 tbsp olive oil
Salt to taste

How I Made It:

1. Boil enough water to cover the fettuccine with some salt. Once its come to boil, slowly immerse the fettuccine and cook until its soft yet firm.

2. Chop the tomatoes and blend with the tomato paste, cashews and the water. Start with 1/4 cup water and add more as you go. I didn’t blend it too smooth since I wanted the texture the cashews would give.

3. Heat olive oil in a pan and add the garlic. Fry for 30 seconds until lightly browned. Then add the mushrooms and saute for 2-3 mins until they soften a bit and sweat a bit.

4. Add the blended sauce with some salt and simmer for 5-6 minutes, stirring occasionally. Add water if necessary to thin it out. I added more water than original recipe when blending so I didn’t need to. The cashews will make the sauce thick.

5. Add the cooked pasta to the sauce and mix well until combined. Add the chopped basil and freshly cracked black pepper. Adjust salt if necessary. Serve immediately.

*The fettuccine I bought was in bundles. If you buy in packets or any other measure, please use your discretion for quantity.

Mushrooms and Fettuccine in Vegan Tomato Basil SaucePin
All pictures taken in the homemade light box for food photography. 

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By nags Filed Under: Noodles and Pasta Recipes, Uncategorized

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Reader Interactions

Comments

  1. Nags

    August 5, 2011 at 7:28 am

    that's a fantastic tip Runnicrun 🙂 thank you!!!

    Reply
  2. RunNicRun

    August 4, 2011 at 3:51 pm

    @Rasmi…regarding your question for what to use instead of tomato paste I would recommend soaked and blended sundried tomatoes. This will give you the same enhanced tomato flavor that the tomato paste gives, without the extra water of a fresh tomoato.

    Nags, I just started reading your blog and am loving it! Thanks 🙂

    Reply
  3. howtoskinnyacat @ blogspot

    July 31, 2011 at 6:18 pm

    Just stumble on this site- LOVE it and I have spent a good amount of my morning looking through your recipes! Bravo on your oics- they are so well done!

    Reply
  4. Love-Mandy

    July 29, 2011 at 4:09 pm

    Not alot of ingredients & looks delicious:) Think I found my dish for family night!! Thanks for sharing this!!

    Reply
  5. Deepti Pawar

    July 28, 2011 at 8:10 pm

    Love love love the combination of fettuccine and mushrooms. This looks yummy!

    Reply
  6. Rasmi

    July 28, 2011 at 8:02 pm

    Thanks Nags, will try with tomato sauce

    Reply
  7. Cafe

    July 28, 2011 at 9:40 am

    wow, so great

    Reply
  8. id

    July 28, 2011 at 5:34 pm

    Looks YummY!

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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