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Fettuccine with Mushrooms and Tomatoes

Total Time

Prep/Total Time: 30 min.


6 servings

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.”
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  • 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 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 and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
  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.

Nutrition Facts

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

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