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Fettuccine With Oyster Mushrooms and Thyme
[Vegan, Gluten-Free]

NM By: Nadine Horn and Jörg Mayer

Author Bio

Nadine and Jorg are the power couple, and self-proclaimed “food nerds” behind the German vegan... Read More

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Fettuccine With Oyster Mushrooms and Thyme

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Fettuccine With Oyster Mushrooms and Thyme [Vegan, Gluten-Free]

Dairy Free

This Fettuccini is food for the soul and the body. These thick noodles are coated in a hearty, creamy, mushroom and thyme sauce and finished off with some fresh parsley and nooch (for at little extra cheesy flavor!). This is a recipe that will rise to the top of... Read More

Ingredients You Need for Fettuccine With Oyster Mushrooms and Thyme [Vegan, Gluten-Free]

2 onions
4 tablespoons rapeseed oil or olive oil
1/2 red chili
3 cloves of garlic
1/2 teaspoon salt
4 sprigs thyme
17.6 ounces Oyster mushrooms
1 teaspoon ground black pepper
17.6 ounces of fettuccine or pasta of choice (gluten-free, grain-free, etc...)
1/4 bunch of fresh parsley
2 tablespoons nutritional yeast flakes

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How to Prepare Fettuccine With Oyster Mushrooms and Thyme [Vegan, Gluten-Free]

Cut the onions in half and cut them into fine strips.
Pour oil into a hot pan, fry the onion strips over medium heat for 3 minutes.
Add the chili, garlic, salt, and the thyme to the onions.
Cook them another 2 minutes.
Cut mushrooms into strips and place them in the pan.
Cook them for 8 minutes at medium to high heat, stirring them occasionally and adding in the pepper.
Bring 3 liters of salt water to a boil.
Cook the fettuccine for 6 minutes.
Just before the noodles are cooked, add 2/3 cup of noodle water to the mushrooms.
Add the fettuccine to the sauce, stir well and allow it to stand for a moment.
Chop the parsley.
Plate the pasta with parsley, and nutritional yeast flakes to garnish and serve it immediately.

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