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fettuccine with tomatoes and parmesan cheese

Fettuccine with Creamy Tomato Sauce
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Fettuccine served with a light, creamy tomato sauce.
  • CourseMain Dish
  • CuisineVegetarian
  • 8 oz dry fettuccine
  • 1/4 tsp salt
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 15 oz can diced tomatoes, drained
  • 1 Roma tomato, diced
  • 3 oz cream cheese
  • 1/4 tsp crushed red pepper flakes
  • 3 Tbsp fresh basil leaves
  • 1 oz parmesan, freshly grated
  1. Cook pasta with ¼ teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta, reserving 1⅓ cups of pasta cooking water.
  2. Heat a skillet over medium-low heat. Add oil then garlic and cook for 2 minutes, stirring occasionally. Stir in canned and Roma tomatoes, cook for 3 minutes. Add in reserved 1⅓ cups pasta water and bring to a boil.
  3. Stir in cream cheese and mix until smooth. Add in pasta and red pepper and cook an additional 3 minutes or until pasta is al dente, tossing to coat.
  4. Serve pasta with fresh basil and Parmesan cheese.
Recipe Notes

Recipe adapted from

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