Fettuccine is one of our favourite pastas! They are an Italian specialty that you are sure to fall in love with! This pasta is filled with eggplant, mushrooms, onion, and sundried tomatoes in a rich and creamy rose sauce. Within minutes you will have a dish the whole family will love!
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preparation time: 15 min
Total time: 20 min - difficulty level: 1
- recipe ID: PB68
- cuisine region: Fusion Italian
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You will need
- knife
- colander
- cutting board
- large pan
- large pot
- baking sheet
- non stick liner or parchment
- water
- oil
- salt & pepper
Preparation
1
Cut the sundried tomatoes, mushroom and the onion in thin slices. Cut the eggplant in small dices.
2
3
Cook the pasta: Once the water is boiling, add the fettuccine, stir, cover and cook 8 to 9 minutes for al dente.
Reserve pasta water in step 5.
Gluten Free: Cook the gluten free fettuccine for 7 minutes for al dente.
4
Make the sauce: Reserve 3 tbsp, 6 tbsp, 9 tbsp of pasta water (use in step 6). Drain the fettuccine.
Add the tomato sauce and cream to the vegetables. Bring the sauce to a boil.
5
Finish the pasta: Add the fettuccine to the sauce. Combine.
1 tbsp at a time, add pasta water to thin the sauce as desired. Serve.
Bon Appétit!
What's in my kit
2 portions
4 portions
6 portions
Recommended Wine Pairing
E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09
BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78
Health Fact
Regina Naturopathic
Dr Craig Herrington Naturopath
MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietitian
BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.
MAKING THIS RECIPE WITH KIDS?
Ask the child to help at steps 5:
- Assemble the pasta
Ingredients
- fettuccine: durum wheat
- onion
- mushroom
- eggplant
- tomato sauce: Tomato coulis, water, Italian spice blend, sugar, salt.
- cream
- sundried tomatoes: tomato, oil
Vegan adaptation:
- coconut milk
Gluten friendly adaptation:
- fettuccine (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.
Note: We cannot guarantee any dish is allergen free.
Tags
Note: We cannot guarantee any dish is allergen free.
Weight Watchers Smart Points
Nutritional Information
