Description
Creamy, dreamy, veggie-packed pasta. Perfect for a light yet satisfying meal any time of year.
Ingredients
Units
Scale
- 18 oz (510 g) fresh fettuccine
- 12 oz (340 g) dried fettuccine
- 0.25 cups (60 ml) olive oil
- 2 cloves garlic
- 1 small onion
- 1 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 0.5 cups (60 g) sliced portobello mushrooms
- 4 oz (113 g) cream cheese
- 1 cups (240 ml) heavy cream
- 1.25 cups (125 g) grated Parmesan cheese
- Salt
- freshly ground black pepper
- 0.5 tsp freshly grated nutmeg
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain pasta, drizzle lightly with 1 tablespoon (15 ml) olive oil, toss gently, and set aside.
- In a large skillet, heat 3 tablespoons (45 ml) olive oil over medium heat. Add minced garlic, chopped onion, zucchini, and red and yellow bell peppers. Cook vegetables for 6-7 minutes, stirring frequently, until softened. Add sliced mushrooms and cook for another 2-3 minutes.
- Reduce heat to low. Add room-temperature cream cheese and heavy cream to the skillet, stirring gently until the cream cheese melts completely and the sauce becomes smooth. Stir in grated Parmesan cheese until melted and creamy. Season sauce with salt, freshly ground black pepper, and freshly grated nutmeg.
- Add cooked pasta to the skillet and gently toss until pasta, vegetables, and sauce are thoroughly combined.
- Serve immediately while hot. Garnish with additional Parmesan cheese if desired.
Notes
- For a richer flavor, use fresh Parmesan cheese instead of pre-grated.
- If you don’t have heavy cream, you can substitute with half-and-half or whole milk, but the sauce will be slightly thinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 70
- Fiber: 5
- Protein: 15
- Cholesterol: 80