Elan Dakota Halpern
Spicy Portobello and Asparagus Fettuccine
Updated: Oct 10, 2019
Another great vegetarian pasta dish to please the masses!
Serves 60, Prep time 30 min, total time 50 min
4 lb. fettuccine
1 cup olive oil
5 lb Portobello mushrooms, sliced
Salt and pepper
15 garlic cloves, thinly sliced
1 tbsp. red chili flakes
6 lb. asparagus, cut into 2-inch pieces
1. In a large pot, cook the fettuccine in boiling, salted water until al dente. Drain and toss with olive oil to keep the pasta from sticking together.
2. Heat ¾ cup olive oil in a large pot over high heat. Toss in the mushrooms, season with salt and pepper, and sauté over high heat, browning evenly. Remove the mushrooms from the pan and set aside. Reduce the heat to medium and add the garlic and chili flakes. Cook garlic just a minute or so without browning it.
3. Add the asparagus pieces and cook until they are bright green and slightly softened. Add the mushrooms back to the pan and toss together with the asparagus. Season to taste with salt and pepper and toss the pasta with the vegetable mixture until heated through. Top with parmesan cheese.