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Creamy Tomato Fettuccine

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

  • 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.

Nutrition Facts

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

Reviews

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.

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