Fettuccine with Portobello Mushrooms and Peppers

Difficulty: ★☆☆


  • 3 Tablespoons olive oil.
  • 3 Portobello mushrooms, cut into small pieces.
  • 5 Garlic cloves, minced, divided.
  • 1 Green bell pepper, thinly sliced.
  • 1 Red bell pepper, thinly sliced.
  • Salt and freshly ground black pepper to taste.
  • 8 Ounces fettuccine.
  • 1 Tablespoon balsamic vinegar.
  • Parmigiano Reggiano cheese, freshly grated, to taste.

Category: First course


Heat the olive oil in a Magefesa skillet over medium heat. Add the mushrooms and 3 of the garlic cloves. Cook, stirring occasionally, until the mushrooms are tender. Incorporate peppers to the pan, season lightly with salt and black pepper and sauté until softened. In the meantime, bring a pot of salted water to a boil, then add the fettuccini and cook according to the package instructions until the pasta is al dente. A few minutes before the pasta is ready, chop the remaining garlic and add it to the skillet. Pour in the balsamic vinegar. Combine well and cover with lid. Drain the pasta and mix with all the ingredients in the pan. Divide the pasta into large shallow bowls and top with grated cheese.

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