Spinach Fettuccine with Mushrooms and Basil Pesto!
Spinach fettuccine with sauteed baby portobello mushrooms, pesto and shaved parmesan makes a great meatless, filling and nutritious meal.
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!
Boil spinach fettuccine, al dente.
Sautee the mushrooms with olive oil and garlic slices.
And mix in your favorites. I love basil pesto which I make myself.
I make it vegan and fresh!
Shaved parmesan and a drizzle of olive oil make this fantastic!
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: Annie's Green Goddess Dressing, Annie's Naturals, baby portobello mushrooms, basil, basil pesto, fettuccine recipe, garlic, meatless meal, Meatless Monday, mushrooms, olive oil, parmesan cheese, pasta meal, pasta with mushrooms, quick meal, Salad, simple recipe, spinach fettuccine, spinach pasta, spinach pasta with pesto, vegetarian meal, vegetarian recipe
