This fortnight's Cookbook Challenge theme is rice/noodles. I decided to go with a pasta dish from 101 Meatless Family Dishes by John Ettinger, published in 1995. Despite the cheesy cover photo, it's actually a really good cookbook. Most vegetarian cookbooks focus too much on tofu and weird products that you can only find at health food stores, whereas this cookbook just has recipes that are delicious and full of vegetable-y goodness. This pasta is just as good as it sounds and looks, if not better.
1 pound fettuccine
4 tbsp extra-virgin olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/8 tsp red pepper flakes, or to taste
1/8 tsp cayenne pepper
1 tsp chopped fresh oregano or 1/2 tsp dried
3 tomatoes, peeled and chopped with juice or 1 can (28 ounces) with juice
2 tbsp minced fresh Italian parsley
1 bell pepper, seeded and julienned
4 to 5 mushrooms, sliced
grated Parmesan cheese (optional)
Cook fettuccine according to package directions, drain.
Combine 2 tablespoons olive oil, onion, garlic, red pepper flakes, cayenne and oregano in a saucepan and saute 6 minutes.
Add tomatoes and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally, then stir in parsley.
Meanwhile, heat remaining 2 tablespoons olive oil in a skillet and saute pepper and mushrooms until just softened, 5 to 7 minutes.
Toss pasta with pepper mixture, then with the sauce. Serve with Parmesan if desired.