Spinach fettuccine with sauteed baby portobello mushrooms, pesto and shaved parmesan makes a great meatless, filling and nutritious meal.
Along with this beautiful salad of fresh yellow peppers and avocados our vegetarian meal satisfies everyone.
Annie’s Green Goddess dressing makes this salad heaven!
Boil spinach fettuccine, al dente.
Sautee the mushrooms with olive oil and garlic slices.
And mix in your favorites. I love basil pesto which I make myself.
I make it vegan and fresh!
Shaved parmesan and a drizzle of olive oil make this fantastic!