Portabello Fettuccine with Spinach Pesto, Roasted Peppers and Romano Cheese.

Its so easy for me to always make pasta since it is very yummy and that it is an easy meal for one vegetarian and one non vegetarian in a household. So I always try to make different things for us where I can just add meat when I want to. Well when I found this recipe I knew this would be something we both would especially love. You can definitely add chicken to this but it doesn't necessarily need it! This pasta is a great summertime healthy meal with fresh vegetables. It kind of takes sometime to make but it is really tasty! It actually tastes a lot better than it looks in the picture, I swear! It has a great spicy kick which tastes even better for leftovers! If you don't want it as spicy don't use chipotle pasta or as much red pepper flakes. But I think the spicy chipotle pasta really adds to this dish.


Portabello Fettuccine with Spinach Pesto, Roasted Peppers and Romano Cheese
adapted from Eat Me Delicious Blog


1/2 lb spicy chipotle fettuccine
2 portabello mushrooms, marinated and roasted (Recipe below)
2 red or yellow bell peppers, roasted and peeled
1 tsp olive oil
1/2 onion, julienned
1 cup cherry tomatoes, halved
1/4 cup fresh basil
spinach pesto (Recipe below)
1/2 cup grated Romano cheese
2 tbsp pine nuts, toasted


Marinated Portabello Mushrooms
2 portabello mushrooms
1/8 cup olive oil
1 tsp red chile flakes
1 garlic clove, minced
1/8 cup white wine
1/8 cup balsamic vinegar
1/2 tsp lemon zest
Clean mushrooms and lay gill-side up in a shallow pan. Whisk together the marinade ingredients, pour over the mushrooms, cover and marinated in the refrigerator up to 4 hours.


Preheat oven to 400F. Put the marinated mushrooms in an oven safe dish. Slice the bell peppers in half and seed them. Place them cut-side down on a baking sheet. Roast the mushrooms and peppers (separately) for about 15 minutes (long enough for the skin to blister on the peppers). Remove the mushrooms and peppers from the oven.


Spinach Pesto
1/2 frozen package of spinach, thawed with the water squeezed
1/4 cup pine nuts
1/4 cup grated Romano cheese
6 cloves garlic1 clove
1/4 tsp salt
1 tsp chile flakes
1/4 tsp cracked pepper
1/4 cup olive oil



Pulse all ingredients, except oil, to form a coarse paste. Add oil and pulse to blend. Keep refrigerated if not using right away.

Heat a large pot of boiling water to cook the pasta. Slice portabello mushrooms and roasted peppers into long, thin strips and set aside.Heat olive oil in skillet and saute the onion until translucent. Add the mushrooms, peppers, and cherry tomato halves, toss to heat through and keep warm over low heat. Meanwhile, cook the fettuccine.Strain the pasta and toss with enough spinach pesto to liberally coat the noodles. Add the vegetables and basil and toss to combine. Divide among 2 pasta bowls, sprinkle with Romano cheese and toasted pine nuts.