Monday, February 18, 2013

Meatless Monday: Vegan Fettuccine Alfredo on a Portobella


2 large portobella caps
1/4 c. balsamic vinegar
1/4 c. Yellowtail shiraz wine
1-2 t. rosemary
1 box fettucine noodles
Vegan Fettuccine Sauce
One fistful of basil leaves
One dozen cherry/grape tomatoes
1/4 c. pine nuts, toasted


1. Place vinegar and wine in a large container with the rosemary. Add your portobella caps and allow to marinate for at least a few hours.
2. Boil your noodles according to the directions on the package.
3. Whip up your alfredo sauce.
4. Toss your marinated 'shroom caps into a Foreman grill (or onto a grill-top hubcap on your stove) and grill until tender.
5. Roll your basil leaves into small cylinders and then cut them into tiny slivers. (There's some sorta frenchy-term for this, but I can't remember what it is. So we'll call it "voulez vous-ing" the basil.) Cut your cherry/grape tomatoes in half.
6. Place a mushroom cap on a plate. Top with noodles and alfredo. Sprinkle basil, tomatoes, and pine nuts on top to taste.


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