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Fettuccine with Mushrooms and Tomatoes

 Fettuccine with Mushrooms and Tomatoes
To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. “I can toss this dish together in 30 minutes on a busy weeknight. And it's elegant enough to serve as a vegetarian entree for guests.”
6 ServingsPrep/Total Time: 30 min.


  • 1 package (12 ounces) fettuccine
  • 1 pound fresh mushrooms, halved
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 teaspoon olive oil
  • 4 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 cups 1% milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sun-dried tomatoes (not packed in oil), thinly sliced
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1/4 cup grated Parmesan cheese


  • Cook fettuccine according to package directions. Meanwhile, in a
  • large nonstick skillet, saute the mushrooms, onion and green pepper
  • in oil for 4-6 minutes or until vegetables are tender. Add garlic;
  • cook 1 minute longer.
  • In a small bowl, combine the flour, milk, salt and pepper until
  • smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Stir in
  • cheeses. Drain fettuccine; toss with sauce. Yield: 6 servings.

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Fettuccine with Mushrooms and Tomatoes (continued)

Nutritional Facts: 1-1/3 cups equals 387 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 662 mg sodium, 60 g carbohydrate, 5 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.