“This recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I have made this a million times and never get tired of it. This is a simple recipe where the result is more than the sum of its parts. I suggest using good quality tomatoes, it really does make a difference here. Don't worry about the red pepper, it's not a spicy dish.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the fettucine according to package directions.
  2. Drain thoroughly.
  3. In a large skillet, heat the olive oil and butter over medium-high heat.
  4. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
  5. Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
  6. Add tomatoes and wine and boil 2 minutes, stirring often.
  7. Add the cream and salt and boil 1 minute.
  8. Toss with fettucine and Parmesan and serve immediately.

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