Spinach Fettuccine with Mushrooms and Basil Pesto!

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Spinach fettuccine with sauteed baby portobello mushrooms, pesto and shaved parmesan makes a great meatless, filling and nutritious meal.

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Along with this beautiful salad of fresh yellow peppers and avocados our vegetarian meal satisfies everyone.

Annie’s Green Goddess dressing makes this salad heaven!

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Boil spinach fettuccine, al dente.

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Sautee the mushrooms with olive oil and garlic slices.

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And mix in your favorites. I love basil pesto which I make myself.

I make it vegan and fresh!

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Shaved parmesan and a drizzle of olive oil make this fantastic!

  

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