This Fettuccini is food for the soul and the body. These thick noodles are coated in a hearty, creamy, mushroom and thyme sauce and finished off with some fresh parsley and nooch (for at little extra cheesy flavor!). This is a recipe that will rise to the top of your go-to list in no time.

Fettuccine With Oyster Mushrooms and Thyme [Vegan, Gluten-Free]



  • 2 onions
  • 4 tablespoons rapeseed oil or olive oil
  • 1/2 red chili
  • 3 cloves of garlic
  • 1/2 teaspoon salt
  • 4 sprigs thyme
  • 17.6 ounces Oyster mushrooms
  • 1 teaspoon ground black pepper
  • 17.6 ounces of fettuccine or pasta of choice (gluten-free, grain-free, etc...)
  • 1/4 bunch of fresh parsley
  • 2 tablespoons nutritional yeast flakes


  1. Cut the onions in half and cut them into fine strips.
  2. Pour oil into a hot pan, fry the onion strips over medium heat for 3 minutes.
  3. Add the chili, garlic, salt, and the thyme to the onions.
  4. Cook them another 2 minutes.
  5. Cut mushrooms into strips and place them in the pan.
  6. Cook them for 8 minutes at medium to high heat, stirring them occasionally and adding in the pepper.
  7. Bring 3 liters of salt water to a boil.
  8. Cook the fettuccine for 6 minutes.
  9. Just before the noodles are cooked, add 2/3 cup of noodle water to the mushrooms.
  10. Add the fettuccine to the sauce, stir well and allow it to stand for a moment.
  11. Chop the parsley.
  12. Plate the pasta with parsley, and nutritional yeast flakes to garnish and serve it immediately.