Fettuccine with Tomato Cream Sauce
I’ve never eaten at Olive Garden, for those of us with gluten sensitivities just thinking about dining there gives us the willies.
But I’ve been cooking up some (gluten free!) pasta dishes that could out do Olive Garden. Today we have fettuccine with tomato cream sauce.
This recipe for fettuccine with tomato cream sauce can be made in 25 minutes. I adapted it from Taste of Home – I love checking out their cookbooks from the library and finding great, easy recipes.
The sauce could be made ahead of time and kept in the fridge until you’re ready to add it to cooked pasta. If you’re making this dish for two, I would suggest halving it, and you’ll still have enough for leftovers. We love (yummy) leftovers at our house!
The original recipe called for frozen tortellini, which I am sure would be great with this sauce, but not so gluten free friendly. I haven’t been able to find gluten free tortellini at a reasonable price, so I substituted gluten free fettuccine.
If you’re interested in trying it with frozen tortellini, I’ll link back to the original recipe in the recipe section below.
This pasta dish isn’t complete without parmesan cheese! It also has fresh spinach and diced tomatoes in it, and a little magic ingredient – heavy cream :-)
And the best part about this dish – no tip required!
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