Have this creamy vegetarian mushroom stroganoff on top of your fettucine!
Ingredients
53 OZ / 1.5 L boiling water
9 OZ / 250 G egg-free fettuccine pasta
2 TSP fine sea salt, divided
5.5 OZ / 150 G yellow onion
3 EA garlic cloves
2 TSP extra-virgin olive oil
2 EA red bell pepper
1 TBSP paprika
1 TSP black pepper
14 OZ / 400 G brown mushrooms, thinly sliced
7 OZ / 200 G cream
1 TSP chopped parsley, for garnish
Directions
Pour the water into the mixing bowl. Heat for 8 minutes / 212°F|100°C / speed 2.
Add pasta and 1 teaspoon of the salt to the mixing bowl. Use tongs to gently press the pasta down into the water so you can attach the mixing bowl lid. Sauté for 10 minutes / 212°F|100°C.
Place simmering basket inside mixing bowl and using tongs to hold the simmering basket in place, drain the pasta, then transfer to serving bowl to keep warm.
Quarter the onion, then peel and cut out the root end. Peel the garlic cloves. Add onion, garlic, and oil to the mixing bowl. Chop for 5 seconds / speed 6. Scrape down sides of mixing bowl with spatula.
Sauté the onion and garlic for 4 minutes. While your onions are sautéing, thinly slice your mushrooms and bell pepper.
Add your sliced mushroom and bell pepper to the mixing bowl, along with the smoked paprika. Cook on sauté mode for 10 minutes.
Add your cream to the mixing bowl, along with some further salt and pepper. Cook your sauce for 7 minutes / 212°F|100°C / speed 1 / stir.
Scrape sauce into a serving bowl with pasta and toss with tongs to combine.
Garnish with chopped parsley to serve. Enjoy your meal!
