Roasted Mushroom Pasta: Healthy and Flavourful Dinner

Pasta night is the best night - especially when it is made healthy! This Roasted Mushroom Fettuccine Pasta is absolutely vibrant and nutritious.

The French word "mousse," which means "moss," is most likely where the word "mushroom" originates. But nobody is exactly sure where it came from. Around the middle of the 15th century, the word mushroom first made an appearance in English. A soft fungus with a rounded top and short stems that grow above the earth is referred to as a mushroom.


  • 1 cup Portobello Mushrooms
  • ¼ cup Balsamic Vinegar
  • 1 Red Bell pepper
  • 1 Yellow Bell pepper
  • 8 ounces Fettuccine Pasta
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter
  • ¼ pound fresh Asparagus, trimmed and cut into 1-inch pieces
  • 1 Garlic clove, minced
  • 1 teaspoon Italian herb seasoning
  • 1 pinch crushed Red Pepper Flakes, or to taste
  • Salt, to taste
  • A pinch of Black Pepper, freshly crushed 


  • In a sealable plastic bag, add balsamic vinegar and the portobello mushroom. Shake well to coat them in vinegar. Set aside.
  • Preheat the oven's broiler and place a rack about 6 inches from the heat source.
  • Use aluminium foil to cover a baking sheet.
  • Remove stems, seeds, and ribs from red and yellow bell peppers before cutting them in half from top to bottom. Onto the prepared baking sheet, arrange the peppers and cut the sides down.
  • Cook the peppers under the preheated broiler for about 5 minutes, or until the skin is browned and blistered.
  • Peppers that have been blackened should be put in a bowl and covered with plastic wrap. The peppers should steam for around 20 minutes while they cool. When cooled, take off and discard the skins. Roast peppers and chop them.
  • Set the oven to 500° Fahrenheit (260° C).
  • Portobello mushrooms should be taken out of the bag, shaken of any extra vinegar, and placed on a baking sheet.
  • Roast the mushrooms for 5 to 8 minutes or until they are cooked and release their moisture. Take out the mushrooms and set them aside. Once cool,  chop mushrooms.
  • Lightly salted water should be filled up to the brim in a big pot. Add the fettuccine and bring it back to a boil. About 8 minutes of cooking time or until the pasta is cooked but still somewhat firm; drain.
  • Heat olive oil and butter in a large skillet over medium heat until the butter has melted.
  • Cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper for about 3 minutes, or until asparagus is tender but still bright green. 
  • Combine portobello mushrooms and roasted peppers. Toss the vegetables with the fettuccine until well-combined.
  • Serve hot!