By OpalCat

tags: pasta, recipe

Note: I refer to most of the seasonings as being “to taste” but it should be noted that my own “to taste” is rather on the heavy side. I like a lot of flavor. So if you want yours to come out like mine, be generous with the spices. I will put my estimate of how much I used in square brackets after each one, and next time I fix this recipe I will actually measure what I put in so that I can be more accurate.

It also must be noted that this recipe makes a LOT of the veggies in cream sauce part, because I always cook with the intention of freezing leftovers. I don’t make all the fettuccini at once, however. Each time I reheat the veggies/sauce part, I cook the fettuccini for the servings that I’m making.

Ingredients:

• 1 pkg sliced Baby Bella mushrooms
• asparagus spears, as many as you can fit in your fist, cut into 2-3 inch lengths
• 1 bundle of broccoli, cut into pieces
• 1 sweet onion, cut into small pieces (not diced)
• 1 red pepper, cut into strips
• 1 cup sliced carrots
• 1/2 cup chopped fresh basil leaves
• 1 pkg cubed firm tofu
• 1 rounded Tbsp minced garlic
• dried* parsley (to taste) [2 Tbsp]
• dried dill (to taste) [1 Tbsp]
• 2 pints cream
• 1 cup sour cream
• 1 stick butter
• white pepper (to taste) [1-2 tsp]
• salt (to taste) [1 Tbsp]
• 2 rounded Tbsp flour
• 1 cup white wine, divided in half
• cooked fettuccini
• shredded Parmesan cheese

Instructions:

1. In a huge saucepan or wok, cook the tofu in olive oil, parsley and garlic until it starts to slightly color.
2. Add all the veggies and a half a cup of white wine and continue cooking over medium heat.
3. When the veggies start to become tender, add the chopped fresh basil and remove from heat, set aside.
4. In another saucepan, melt the stick of butter and add white pepper, dill, and salt.
5. When the butter is melted, add the cream and sour cream and 1/2 cup wine.
6. Bring to a boil.
7. Sprinkle in flour and mix well (use a beater if possible for smoothness), continue to cook until thickened.
8. Put fettuccini on plate, top with veggies and sauce and sprinkle shredded Parmesan cheese over the top.

*I used dried herbs when I made this dish because it is what I had on hand. I’m sure fresh herbs would be even better. The apparent rule of thumb is 1 teaspoon of the dried herb = 1 tablespoon of the fresh herb, according to this source if you’d rather use fresh herbs.

Download: recipe-opalcat.com-fettuccini-with-veggies-in-cream-sauce.pdf - A printable .pdf version of the Fettuccini with Veggies in Cream Sauce recipe.
Uploaded: Mar 24, 2012   ::   Downloads: 42

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