Health & Wellness

Meatless Monday: Fettuccine with Asparagus and Shiitakes

If you’re looking for a new Meatless Monday dish that is both filling and full of flavor, you’ll want to put this recipe on your to-make list. The Shiitake mushrooms add richness to the dish while asparagus adds fresh taste and crunchy texture. Shiitake mushrooms are known as medicinal mushrooms because they have been used for medicinal purposes for a very long time. When the antioxidants found in Shiitake mushrooms are combined with its immune system support, Shiitake mushrooms offer protection from problems that involve oxidative stress and immune function. Shiitake mushrooms are an excellent source of copper, pantothenic acid, and selenium and are a very good source of vitamin B2 and zinc.

Meatless Monday: Fettuccine with Asparagus and Shiitakes

Ingredients

  • 2 tablespoons plus 1 tablespoon of olive oil
  • 1 bunch asparagus, trimmed, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces dried fettuccine
  • 2 tablespoons unsalted butter
  • 8 ounces shiitake mushrooms, stems removed, caps sliced
  • 1 shallot, finely chopped
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 3 ounces Parmesan, grated, plus more for serving

Directions

Place 2 tablespoons of the olive oil in a large skillet that is set over medium-high heat. Add asparagus to skillet; season with salt and black pepper and cook and stir for about 5 minutes, until just tender. Transfer asparagus to a plate.

Start the water to boil for the pasta, and cook the pasta until al dente (while you’re preparing the mushrooms). Drain pasta, reserving 1 cup of the pasta cooking liquid.

Add the remaining 1 tablespoon of olive oil to the skillet along with the butter; heat over medium-high heat. Add mushrooms to skillet; season with salt and black pepper and cook and stir for about 5 minutes, until tender. Add shallot to the skillet; cook and stir for about 3 minutes, until softened. Add in asparagus, oregano, and thyme.

Add pasta, ½ cup of the pasta cooking liquid, and 3 ounces Parmesan cheese to the skillet. Toss and heat for about 2 minutes, adding more pasta cooking liquid as needed until the sauce coats the pasta; season with salt and black pepper. SERVES 4