Lovin' from the Oven is an exclusive feature at The Snarky Schoolteacher highlighting excellent recipes to help you self-care from the inside out. Delicious recipes are brought to you by Nicole on Saturdays throughout the month. Let us know what you think by using the tag #SSOvenLovin on social media!
Happy April! If you're like many teachers I know, you can see the light at the end of the tunnel right now. Even though the end is in sight, there is still lots of end-of-year craziness to plow through until you reach summer break: testing, IEP meetings, pushing through the rest of your content... it's enough to put any teacher's self-care on the back burner!
This is often the time of year where things like healthy eating get pushed aside, but this week's recipe is quick, easy to prepare, and delicious — just right for a home-cooked meal on a busy weeknight! It has become one of our recipe rotation staples that I always call on during busy times of the year.
In addition to being quick and easy, another great thing about this recipe is that it is versatile and easy to mix up. Feeling gourmet? Buy a blend of wild mushrooms (think porcini, oyster, and shiitake) to fancy things up a bit! Want some extra veggies? Steamed broccoli makes an easy (and delicious!) addition. Once you've got the basics of this recipe down, there's really no end to the ways you can tweak it!
Let's get started!
To start out, add a pinch of salt to a large pot of water and bring it to a boil. Then, add 1 tbsp olive oil to a large skillet and warm over medium heat. Finely chop the red onion and garlic and set aside.
When water comes to a rolling boil, add the fettuccine and cook for about 10 minutes, until al dente. I like to add a splash of olive oil to the water, which keeps the noodles from sticking together after they are drained and added at the end!
Add the onion to the skillet and season with salt and pepper. Cook it until it softens (approx. 5 minutes). Then, add garlic and mushrooms and season them with salt and pepper as well. Word from the wise: be careful not to overdo it with the pepper the second time! Sautee the vegetable mixture in the pan until the mushrooms are golden brown, or about 5 minutes.
Next, add the dried sage and beef broth. Cook until slightly reduced, about 3-5 minutes.
Finally, add the Greek yogurt and stir to combine. Cook until creamy, about 3 minutes.
Drain the pasta and add it to the pan with the vegetables and sauce. Add the lemon juice and toss with a pasta fork to combine. Serve the mushroom fettuccine with a sprinkle of grated Parmesan cheese.
Dinner is served — easy, tasty, delicious!
This is seriously a favorite quick and easy dinner in our house. I hope it's a hit in yours as well! I'd love to hear what other combinations you come up with to switch things up. Let me know in the comments below!
Take some time for self-care this weekend. The end of the year will be here before you know it. Until next time, bon appetit!
Mushroom Fettuccine with Parmesan
Let's get social! Show me your tasty creations by tagging your posts on social media
with the hashtag #SSovenlovin. I can’t wait to see what you cooked.
The Snarky Schoolteacher is an education and lifestyle blog run by dedicated educational professionals. Our goal is to bring you relevant and fun educational content with a side of sass. Read more about our team here. Thanks for visiting, and we hope you will find these ideas and resources helpful in your classrooms and in your lives.