Lisa’s Fettuccine
It’s rare that I find or hear about a recipe and then don’t tweak it a little while I’m actually making it. The only time that I try as hard as possible to stick exactly to a recipe is when the recipe comes from family. Until now, the only family members passing me recipes were my mom, with the occasional one coming from my dad or grandmother. But today I’m extremely proud to be sharing with you a recipe that I haven’t modified at all coming from my sister! It seems that moving to university has allowed her to connect with her inner chef, and in the past few months she’s been busy becoming a really great cook (although not as good as she is at photography – make sure you check out her own great blog). Anyway, this pasta is extremely delicious and has already become one of my all time favorites. Unfortunately, most pre-made fettuccine have egg in them, but you can either make them yourself or, if you look hard enough, find some vegan ones in a store.
Ingredients (serves 2)
- 2 tbsp margarine
- 2 tbsp olive oil
- 1/2 white onion, chopped small
- 300g chestnut mushrooms, chopped as small as possible
- basil leaves from 3-4 twigs
- 80g cherry tomatoes
- 3 tbsp oat cream
- 400g fettuccine
- salt
- pepper
- 1 tbsp nutritional yeast.
Preparation (30 minutes)
Put the olive oil and margarine on a pan on medium high heat. When the margarine is almost fully melted, add the onion. Stir every now and then until the onion has just begun turning golden brown. Add the mushrooms, some salt and pepper, stir in with everything else, and leave for 5 minutes. Add the basil, stir, and leave for another 5-10 minutes. Bring a large pot of water to boil, and add a generous amount of salt. Add the cherry tomatoes to the mushrooms, stir, leave for 3 minutes, then add the cream. After 2 minutes, put the fettuccine into the pot of water, stir for a while, then drain them after 3 minutes. Put them back in the pot, add the mushrooms, and stir everything together. Serve, then add a tablespoon of nutritional yeast once already on your plate. And, most importantly, enjoy!