This is my version of a recipe I encountered while traveling. It was so good that I had to recreate it at home for my family. This is really good served with crusty bread and a nice riesling. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place portobello mushroom caps into a large resealable plastic bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate.

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  • Set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler.

  • Line a baking sheet with aluminum foil.

  • Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds, and ribs. Place the peppers cut sides down onto the prepared baking sheet.

  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.

  • Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers.

  • Turn oven's temperature to 500 degrees F (260 degrees C).

  • Remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet.

  • Roast mushrooms until tender and they give off their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle.

  • Fill a large pot with lightly salted water and bring to a boil. Stir in fettuccine and return to a boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain.

  • Heat olive oil and butter in a large skillet over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper until asparagus is tender but still bright green, about 3 minutes.

  • Mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.

Nutrition Facts

320.2 calories; protein 11.6g 23% DV; carbohydrates 54.1g 17% DV; fat 8g 12% DV; cholesterol 7.6mg 3% DV; sodium 36.5mg 2% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2015
Keeper! This is both beautiful and delicious. I used baby bella (crimini) mushrooms and placed them on the same sheet pan as the peppers. I tossed the peppers with a little olive oil and lightly salted them before broiling them. I didn't thoroughly char the peppers and I didn't peel them. The slightly browned edges add a wonderful flavor. Note: the peppers and mushrooms could be prepared in advance and then just rewarmed with the asparagus. This would be a perfect for company a vegetarian meal or served with shrimp would be wonderful. Heck you could cook the shrimp in the same skillet as the asparagus. Impressive! Read More
(1)

Most helpful critical review

Rating: 3 stars
06/10/2020
Sorry - just too bland for my liking. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2015
Keeper! This is both beautiful and delicious. I used baby bella (crimini) mushrooms and placed them on the same sheet pan as the peppers. I tossed the peppers with a little olive oil and lightly salted them before broiling them. I didn't thoroughly char the peppers and I didn't peel them. The slightly browned edges add a wonderful flavor. Note: the peppers and mushrooms could be prepared in advance and then just rewarmed with the asparagus. This would be a perfect for company a vegetarian meal or served with shrimp would be wonderful. Heck you could cook the shrimp in the same skillet as the asparagus. Impressive! Read More
(1)
Rating: 5 stars
11/09/2017
This was a tasty meal. I did not take the skins off the peppers. I tossed the peppers in olive oil and sea salt before roasting. We enjoyed it with a tossed salad and Kings Hawaiian dinner rolls. A Riesling was perfect with it. Read More
Rating: 5 stars
01/26/2018
This was an amazing recipe! Easy and quick. I used gluten free egg noodles and no butter or oil just a tablespoon of coconut oil in the cast iron pan to sauté the veggies. Also didn t skin the peppers. Yummy and Easy peasy!! Read More
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Rating: 5 stars
05/08/2018
This was excellent! My husband said it is a keeper! I did make a few a few changes. Like the others I did not peel the peppers. I added some sliced green onions (as I didn't have asparagus) to the mushrooms and balsamic vinegar to marinate. I added the mushrooms and green onions and balsamic vinegar to the peppers and baked a few minutes longer. I used extra garlic because we love it and sautéed it in olive oil and ghee. Added all the veggies and sautéed until warm. Thanks for a great recipe! Read More
Rating: 3 stars
06/10/2020
Sorry - just too bland for my liking. Read More
Rating: 4 stars
07/04/2018
Got rave reviews; will definitely make again! Read More
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Rating: 5 stars
06/03/2019
This is a great healthy summer pasta dish. The flavors are much more interesting than you'd suspect. I also left the skins on the peppers and added a bit of freshly grated asiago cheese before serving. Yum! Read More