Monday night's dinner was Mushroom and Fettucine with Red Pepper Flakes for our meatless Monday. With loads of mushroom flavor and a hit of heat from the red pepper flakes, this was a quick, yet full-flavored dinner.
While the pasta cooked according to package directions, some butter and oil went in to a saute pan and used to cook minced garlic and red pepper flakes for a minute. A combination of cremini and white button mushrooms were added and cooked until they released their liquid. The pan was deglazed with some white wine and cooked down until nearly evaporated.
The cooked fettucine was added to the pan along with a little pasta water to warm through and thoroughly coat the pasta. Some Parmesan cheese and salt was stirred in.
Once plated, the fettucine was garnished with chopped parsley.
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