Mushroom Fettuccine with dōTERRA Oils

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Mushroom Fettuccine with dōTERRA Oils

The flavor in this easy pasta comes in large part from Crimini mushrooms and toasted pine nuts, subtly influenced by just a bit of Basil and Black Pepper oil. You may be asking why we use the essential oils in this recipe when the plant and spice are both so readily available in the store. The answer is simple: for their internal benefits. The Basil essential oil supports your nervous system and cardiovascular health, while Black Pepper essential oil can help support health circulation and contains important antioxidants.* As an added bonus, if made with egg-free noodles this dish makes a great vegan meal. 

Ingredients
4 servings fettuccine noodles
3 garlic cloves, minced
½ onion, chopped
Sea salt, to taste
300–350 grams brown mushrooms (Italian or Crimini)
1 drop Basil oil
1 drop Black Pepper oil
4 tablespoons olive oil
2 tablespoons pine nuts
Fresh basil leaves, to garnish

Instructions

  1. Using a damp paper towel, wipe each mushroom to remove any dirt, or lightly rinse the mushrooms with cool water and pat dry with paper towels. Do not soak the mushrooms as they will retain too much water to cook properly.
  2. Chop onion, and mince garlic. Cut mushrooms by trimming and discarding thin slices from the end of the stems. Slice the mushroom from top to stem to your desired thickness. 
  3. Cook pasta according to package instructions in salted water.
  4. As pasta is cooking, heat 3 tablespoons olive oil in a pan. Roast onion and mushrooms in the heated oil for about 10 minutes, or until mushrooms are golden and the onion is clear and soft. Add garlic about 2 minutes before lowering heat, watching carefully so as not to burn. Remove from heat.
  5. In another pan, toast pine nuts until golden.
  6. Once pasta is al dente, drain. Mix together 1 tablespoon olive oil with 1 drop Basil and 1 drop Black Pepper oil. Pour oil mixture over noodles, and toss until evenly coated.
  7. Add mushrooms, onions, garlic, and pine nuts to the noodles and mix until combined. Salt to taste.
  8. Serve hot, topped with fresh basil.

Tips: Add red pepper flakes for more color and heat.

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  • Matt Triplett
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