Fettuccine With Oyster Mushrooms and Thyme

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 your go-to list in no time.

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

Ingredients

• 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

Preparation

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

https://www.onegreenplanet.org/vegan-recipe/fettuccine-with-oyster-mushrooms-and-thyme/