black creamy mushroom fettuccine
As you can probably tell at this point, I love the color black. When I saw this pasta I knew I had to have it. It's gluten-free (like me) but more fun than the regular rice pasta I tend towards. Honestly, this pasta is so pretty that I saw it and it inspired this whole meal. Okay that, and this dreamy sauce that I may or may not be obsessed with making and putting on everything. The garlicy, cheesy, lemony situation in this sauce is next level. Not to mention the secret ingredient and key to all of the creaminess is....wait for itttt....beans! Is your mind blown yet? Paired with mushrooms, some fresh spinach, and herbs, this is a guaranteed crowd pleaser. 10/10 on appearance and taste.
Black Creamy Mushroom Fettuccine
1 bag lotus foods forbidden rice pad thai noodles
6 crimini mushrooms, chopped lengthwise
4 big handfuls of spinach
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 handful of basil
1 jar cannellini beans, I use jovial
1/2 cup of extra virgin olive oil
2 cloves garlic
1 teaspoon nutritional yeast
*season with salt and pepper to taste
1. Cook pasta according to package directions until al dente.
2. Preheat oven to 350 degrees.
3. Add 2 tablespoons of extra virgin olive oil to a large hot skillet over medium heat.
4. Add chopped mushrooms and garlic and saute until mushrooms are lightly browned (5 minutes or so) reduce heat to low and simmer for about 10 more minutes until tender. Add salt and pepper.
5. Peel the garlic cloves and roast in the oven by wrapping them in foil with a tiny bit of olive oil (10-15 minutes).
6. Add spinach to the skillet and saute until spinach is wilted.
7. Add pasta back in and gently combine. Remove from heat and set aside while you make the sauce.
8. Drain and rinse the cannellini beans and add to your blender or food processor along with the rest of the sauce ingredients. Blend until super smooth, honestly blend it longer than you think it needs so it's reallyyyy creamy. Be sure to season to taste with salt and pepper (I used white pepper so the sauce isn't speckly).
9. Plate and serve with chopped chives and basil.
I'm listening to Corcovado by João Gilberto.