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Creamy Tomato Fettuccine

 Creamy Tomato Fettuccine
"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.
2 ServingsPrep: 20 min. Cook: 40 min.


  • 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


  • 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.

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Creamy Tomato Fettuccine (continued)

Nutritional Facts: One serving: 1 cup sauce with 1 cup pasta (prepared with reduced-fat cream cheese) equals 360 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 420 mg sodium, 51 g carbohydrate, 5 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.