Fettuccine with Mushrooms and Tomatoes Recipe

2.5 2 3
Fettuccine with Mushrooms and Tomatoes Recipe
Fettuccine with Mushrooms and Tomatoes Recipe photo by Taste of Home
Publisher Photo

Fettuccine with Mushrooms and Tomatoes Recipe

Read Reviews
2.5 2 3
Publisher Photo
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.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) fettuccine
  • 1 pound fresh mushrooms, halved
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 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

Directions

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion, green pepper and garlic in oil for 4-6 minutes or until vegetables are tender.
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.
Originally published as Fettuccine with Mushrooms and Tomatoes in Country Woman August/September 2007, p37

Nutritional Facts

1-1/3 cups: 387 calories, 8g fat (4g saturated fat), 17mg cholesterol, 662mg sodium, 60g carbohydrate (12g sugars, 5g fiber), 23g protein.

  • 1 package (12 ounces) fettuccine
  • 1 pound fresh mushrooms, halved
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 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
  1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion, green pepper and garlic in oil for 4-6 minutes or until vegetables are tender.
  2. 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.
Originally published as Fettuccine with Mushrooms and Tomatoes in Country Woman August/September 2007, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFettuccine with Mushrooms and Tomatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Rockamama User ID: 1263362 99237
Reviewed Mar. 12, 2011

"I tried it and do not consider this a "quick" recipe to make on a weeknight. A lot of ingredients and labor-intensive for a blah meal."

MY REVIEW
ucfchik1 User ID: 5456655 99236
Reviewed Jan. 10, 2011

"It was alright. Kind of bland."

Loading Image