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

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"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.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 2 servings

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

Nutritional Facts

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

Directions

  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Creamy Tomato Fettuccine

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(3)
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MY REVIEW
beermachine645
Reviewed Feb. 14, 2015

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

MY REVIEW
daisey5
Reviewed Jan. 31, 2010

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

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