Creamy Tomato Fettuccine

Name: Creamy Tomato Fettuccine
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings.
Cuisine: Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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

"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.

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.

Nutrition Facts

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

Originally published as Creamy Tomato Fettuccine in Cooking for 2 Premiere 2005

Reviews

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Average Rating:

dicentra01

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.
beermachine645

Feb 14, 2015

wonderful flavor was a delightful meal.................
daisey5

Jan 31, 2010

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