Mushroom Basil Fettuccine

With egg-free noodles this dish makes a great vegan meal! The flavor comes in large part from Crimini mushrooms and toasted pine nuts, subtly influenced by just a bit of Basil and Black Pepper oil.

4 servings fettuccine noodles
3 garlic cloves, minced
½ onion, chopped
Sea salt, to taste
300-350 grams brown mushrooms (Italian or Crimini)
1 drop Basil oil
1 drop Black Pepper oil
4 tablespoons olive oil
1 tablespoon pine nuts
Fresh basil leaves, to garnish


  1. Slice mushrooms and chop onion.
  2. Cook pasta according to cooking instructions in salted water.
  3. As pasta is cooking, heat 3 tablespoons olive oil in a pan. Roast onion and mushrooms in the heated oil for about 10 minutes, or until mushrooms are golden and the onion is clear and soft. Add garlic about 2 minutes before lowering heat, watching carefully so as not to burn. Remove from heat.
  4. In another pan, toast pine nuts until golden.
  5. Once pasta is al dente, drain. Mix together 1 tablespoon olive oil with 1 drop Basil and 1 drop Black Pepper oil. Pour oil mixture over noodles, and toss until evenly coated.
  6. Add mushrooms, onions, garlic, and pine nuts to the noodles and mix until combined. Salt to taste. Serve hot, topped with fresh basil.

Tips: Add red pepper flakes for more color and heat.

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