• 150-200g whole grain fettuccine pasta
• 2 tsp. veggie stock powder
• 1/2 tbsp. oil rapeseed or olive
• 1 red onion
• 2 cloves of garlic
• 175g king oyster mushrooms or other mushrooms
• 1,5 tsp. of each dried basil, oregano, marjoram
• 1/2 tsp. all spice
• 2/3 tsp. black pepper
• 1 zucchini
• 1,5-2 tbsp. vegan pesto rosso or blended soaked dried tomatoes
• 2 hands full of cherry tomatoes
• Optional sprouts
• Optional Varmesan

Directions:

• Bring a pot of water with the stock powder to a boil and add the fettuccine to it. I used a small pot and just enough water to cover the fettuccine. If you notice that it’s not enough water, just add a little more.
• Meanwhile add the oil to a pan, cut the onion and garlic and add also to the pan, turn the heat on medium high and sauté.
• Clean and cut the mushrooms in slices and add to the onions as soon as they become soft. Then also add the herbs and spices and stir fry it.
• Meanwhile slice a zucchini in thin strips. I used a vegetable peeler for this.
• When the mushrooms are sauteed a little, ad some cooking broth from the fettuccine (as soon as those become al dente) and cook until it evaporates and thickens. Repeat this multiple times. Put a lid on the pot with fettuccine to prevent them from drying out, also mix them up some times.
• At the end when there is just a little cooking liquid in the pot with fettuccine left, put the zucchini strips on top and cover with the lid again to steam them for a few minutes.
• Cut the cherry tomatoes in half and add them to the pan with mushrooms, also add the rest of the cooking liquid from the fettuccine.
• Add the pesto to the pot with fettuccine and zucchini and mix well to cover the fettuccine and zucchini with the pesto.
• To serve, put the fettuccine and zucchini on the plate first, cover with the mushroom sauce and sprinkle with varmesan and sprouts if you like. Enjoy!