Fettuccine with Arrabbiata sauce, Broccolini, Mushrooms and Roasted Garlic

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I was inspired to do this after enjoying some broccolini in my pasta at Macaroni Grill. I would’ve never thought that broccolini would taste great in pasta, but it did, and I wanted to make a pasta filled with different veggies, especially greens.

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Though I don’t know how to make the Arrabbiata sauce from Macaroni Grill, I used another sauce I absolutely love to death, and that’s Rao’s. It’s a special brand that I always love, just because of its rich flavours! There’s just something about it!

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Be sure to make it in the order written below as the roasted veggies tend to take a while, and be sure you make the pasta while the veggies are roasting. Oh, and I would totally suggest you find the healthiest fettuccine you can, like sprouted grain.

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Feel free to use any Arrabbiata sauce you see fit, but try not to use those that’s overflowing with refined sugar, I’ve seen plenty of cheaper brands like that. If you’re daring enough, you may even want to make your own!

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Fettuccine with Arrabbiata sauce, Broccolini, Mushrooms and Roasted Garlic

Baked Veggies
1 1/2 cup chopped broccolini
1 1/2 cup cremini/baby bella and shiitake mushrooms
1 Roma tomato
2 tablespoons extra light olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon Himalayan/sea salt

Roasted Garlic
15 cloves garlic
1 tablespoon extra light olive oil

Pasta
1 packet sprouted grain/whole wheat fettuccine
1 bottle high quality pasta/Arrabbiata sauce (I used Rao’s Arrabbiata)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon paprika
A large handful baby spinach

Preheat oven to 350°F (176°C).

Baked Veggies: Chop the broccolini into one inch pieces and place it on the oven tray. Remove the stems from the shiitake mushrooms and slice into thin pieces, and slice the cremini mushrooms into thin pieces as well. Dice up the tomato and put everything in the oven tray.

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Drizzle the olive oil, onion powder, garlic powder and salt, and stir very well with a spoon until it’s mixed thoroughly. Bake in the oven for about 17-20 minutes.

Garlic: Peel the garlic cloves and put them together in a small sheet of aluminum foil. Scrunch it up a little. Add the olive oil and mix the garlic around a little. Wrap the foil into a ball shape and put the garlic in the oven and bake for about 25 minutes.

Pasta: Cook the fettuccine according to package instructions.

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Sauce: Add the bottle of pasta/Arrabbiata sauce in the frying pan and turn the heat to medium high (5-6). Sprinkle the dried oregano, garlic powder, onion powder and paprika, then let the sauce heat up. After about 8 minutes, add the roasted garlic, broccolini, mushrooms and tomato and stir for another 3-4 minutes. Turn the heat off, add the baby spinach and stir until it’s coated in the sauce.

Once the pasta is cooked, drain out all the water and put the pasta in the frying pan and stir until the pasta is well mixed in the sauce.

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Fettuccine with Arrabbiata sauce, Broccolini, Mushrooms and Roasted Garlic
Serves: 4
 

Ingredients
Baked Veggies
  • 1½ cup chopped broccolini
  • 1½ cup cremini/baby bella and shiitake mushrooms
  • 1 Roma tomato
  • 2 tablespoons extra light olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt
Roasted Garlic
  • 15 cloves garlic
  • 1 tablespoon extra light olive oil
Pasta
  • 1 packet sprouted grain/whole wheat fettuccine
  • 1 bottle high quality pasta/Arrabbiata sauce (I used Rao’s Arrabbiata)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon paprika
  • A large handful baby spinach

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Baked Veggies: Chop the broccolini into one inch pieces and place it on the oven tray. Remove the stems from the shiitake mushrooms and slice into thin pieces, and slice the cremini mushrooms into thin pieces as well. Dice up the tomato and put everything in the oven tray.
  3. Drizzle the olive oil, onion powder, garlic powder and salt, and stir very well with a spoon until it’s mixed thoroughly. Bake in the oven for about 17-20 minutes.
  4. Garlic: Peel the garlic cloves and put them together in a small sheet of aluminum foil. Scrunch it up a little. Add the olive oil and mix the garlic around a little. Wrap the foil into a ball shape and put the garlic in the oven and bake for about 25 minutes.
  5. Pasta: Cook the fettuccine according to package instructions.
  6. Sauce: Add the bottle of pasta/Arrabbiata sauce in the frying pan and turn the heat to medium high (5-6). Sprinkle the dried oregano, garlic powder, onion powder and paprika, then let the sauce heat up. After about 8 minutes, add the roasted garlic, broccolini, mushrooms and tomato and stir for another 3-4 minutes. Turn the heat off, add the baby spinach and stir until it’s coated in the sauce.
  7. Once the pasta is cooked, drain out all the water and put the pasta in the frying pan and stir until the pasta is well mixed in the sauce.


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