Wild Mushroom Fettuccine with Smoked Apple Sage Field Roast Sausage

wild mushroom fettucine with vegan sausage

Wild Mushroom Fettuccine with Smoked Apple Sage Field Roast Sausage

This rustic vegan pasta is loaded with hearty flavor from wine-braised leeks, wild mushrooms, and smoky Field Roast apple sage sausage — an easy, comforting dinner ready in about 40 minutes.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Ingredients
US Customary - Metric

1 tablespoon olive oil
2 large leeks, halved lengthwise, cut into 1 inch pieces and rinsed thoroughly to remove grit (use the light green and white parts only!)
½ cup white wine
4 oz oyster mushrooms, coarsely chopped
8 oz button mushrooms, sliced
2 Smoked Apple Sage Field Roast sausages, crumbled
8 oz whole wheat fettucine, cooked according to package directions
salt and pepper, to taste

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the leeks and ¼ cup of the wine, cover, and cook for 7 to 8 minutes, stirring once or twice, until the leeks are softened.
Stir in the oyster and button mushrooms along with the remaining wine. Cook, stirring frequently, for about 8 minutes, until the mushrooms have released their liquid and are just beginning to brown. Add the crumbled Field Roast sausage and cook 2 to 3 minutes more, until heated through.
Meanwhile, cook the fettuccine in a large pot of salted boiling water according to the package directions; drain. Add the pasta to the skillet and toss to combine. Season with salt and pepper to taste, and serve hot.

Nutrition (estimated per serving)

Calories: 347kcalCarbohydrates: 53gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 48mgSodium: 245mgPotassium: 539mgFiber: 4gSugar: 6gVitamin A: 791IUVitamin C: 7mgCalcium: 51mgIron: 4mg

Course: Main Course

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Keyword: back to the roots mushroom recipes, field roast sausage recipe, vegan pasta, wild mushroom fettucine

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