Creamy Tomato and Herb Fettuccine
Prep:  10 min
Cook:  25 min
Serves:  4
Give it 1/5
Give it 2/5
Give it 3/5
Give it 4/5
Give it 5/5
Average: 3.6 (7 votes)
Difficulty:
Cuisine:
Saved:
Italian
124
Recipe by: Foodbank
This fresh herb and tomato pasta dinner is made with Vetta High Fibre Fettuccine pasta. Vetta are long time supporters of Foodbank Australia.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Creamy Tomato and Herb Fettuccine
Ingredients:
Method:
  1. Cook fettuccine pasta according to packet instructions. Drain and set aside. Keep warm
  2. Meanwhile, heat olive oil in a large fry-pan over medium heat. Fry onions until soft. Add garlic and cook for 1 more minute
  3. Add passata, tomatoes, basil, thyme, Worcestershire sauce and paprika. Stir, bring to the boil, then reduce to a simmer for 20 minutes
  4. Remove from heat, and while still hot stir through cream and half the parmesan. Add the warm pasta to the sauce, toss to coat
  5. Serve pasta topped with remaining parmesan and fresh herbs
FacebookPintrestX (Twitter)Google ClassroomShare via Email