Meat Free Monday: Spicy Fettuccine with Red Peppers and Mushrooms

by Deena on July 11, 2011

This pasta sauce has a nice kick to it… so if you’re not a fan of spicy foods (aka: Angela) you may want to tone down the ingredients some.


  • Fettuccine ( 1 box)
  • 4 TBS olive oil
  • 1/2 onion, diced
  • 3 cloves of garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne
  • 1 teaspoon oregano
  • 1 can (28 oz) organic whole, peeled tomatoes
  • 2 TBS parsley
  • 1 bell pepper, seeded and chopped
  •  4-5 mushrooms, sliced


1. Cook fettuccine according to package directions.  (I used linguine since i can never find whole grain fettuccine at my grocery store)

2.Chop onions, garlic, mushrooms, and bell peppers

3. Combine olive oil, minced garlic, diced onion (I used the whole onion), red pepper flakes, cayenne, and oregano in a pan and saute for 6 minutes.

4. Add tomatoes and bring to a boil

5. Reduce heat, add in the chopped bell pepper and mushrooms (I used an entire 8 oz package of pre-sliced fresh mushrooms)

6. Simmer for 20 minutes (add more red pepper flakes and cayenne if you want more of a kick after doing a quick taste test)  

Enjoy a nice glass of wine while you wait for it to finish simmering  (This glass was a gift from my mother – whenever she calls me at the office I’m always in a meeting.  So, she bought me this wine glass which I love.  And I’m glad she supports my drinking habits )

7.  Add sauce to noodles and enjoy 🙂



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