Fettuccine with Tomato-Cream Sauce

  • 8 ounces gluten free cooked fettuccine (according to package directions)
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 1 tsp toasted sesame oil
  • 3 tablespoons coarsely chopped garlic
  • 1 (28-ounce) can whole peeled tomatoes, drained and halved or quartered
  • 3 ounces vegan cream cheese (I used Vegan Gourmet)
  • 2 tablespoons Earth Balance butter
  • 8 oz sliced baby bella mushrooms
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup fresh torn basil leaves
  • 1/2 ounce Daiya shredded Mozzarella (optional)

Preparation

  1. Cook pasta.  Drain pasta through a sieve over a bowl; reserve 1 cup pasta cooking water.
  2. Heat medium skillet over Med heat, add butter.  Add sliced mushrooms.  Sprinkle with a little salt.  Flip and cook both sides til lightly browned.
  3. While mushrooms and pasta are cooking heat a large skillet over medium-low heat. Add both oils to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, mushrooms, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Sprinkle with Daiya cheese of desired.

10 responses to “Fettuccine with Tomato-Cream Sauce

  1. Pingback: Fettuccine with Tomato-Cream Sauce..YUM!!..How Well Can We Eat Plant Based | Plant Based Diet Adventures

  2. petit4chocolatier

    This looks and sounds really, really good!

  3. So the Mozzarella is vegan too?

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