Creamy Tomato Fettuccine Recipe

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Creamy Tomato Fettuccine Recipe
Creamy Tomato Fettuccine Recipe photo by Taste of Home
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Creamy Tomato Fettuccine Recipe

Read Reviews
5 3 4
Publisher Photo
"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 1/2 pound ripe plum tomatoes, peeled and chopped
  • 3 tablespoons marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces uncooked fettuccine
  • 3/4 cup sliced fresh mushrooms
  • 1/2 small onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 ounces cream cheese, cubed and softened
  • 2 tablespoons grated Parmesan cheese

Directions

In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions.
In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese. Yield: 2 servings.
Originally published as Creamy Tomato Fettuccine in Cooking for 2 Winter 2005, p35

Nutritional Facts

1 cup: 360 calories, 12g fat (5g saturated fat), 19mg cholesterol, 420mg sodium, 51g carbohydrate (9g sugars, 5g fiber), 14g protein.

  • 1/2 pound ripe plum tomatoes, peeled and chopped
  • 3 tablespoons marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces uncooked fettuccine
  • 3/4 cup sliced fresh mushrooms
  • 1/2 small onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 ounces cream cheese, cubed and softened
  • 2 tablespoons grated Parmesan cheese
  1. In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions.
  2. In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese. Yield: 2 servings.
Originally published as Creamy Tomato Fettuccine in Cooking for 2 Winter 2005, p35

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Reviews forCreamy Tomato Fettuccine

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MY REVIEW
dicentra01 User ID: 5468213 266198
Reviewed May. 22, 2017

"I found it didn't make enough sauce for the amount of time I stood making this. It has a great flavor but was a bit too thick. Next time I would double or triple the sauce, I would use skinned whole tomatoes from a can with juice and chop the tomatoes from there. I added the water I used to cook the noodles in the sauce to thin it out a little. Other than those changes I really enjoyed this dish."

MY REVIEW
beermachine645 User ID: 7975689 220451
Reviewed Feb. 14, 2015

"wonderful flavor was a delightful meal................."

MY REVIEW
daisey5 User ID: 146806 153283
Reviewed Jan. 31, 2010

"It was good. The only change I made was to use reduced fat cream cheese."

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