Sundried Tomato Cream Fettuccine
This Sundried Tomato Cream Fettuccine is a vibrant, velvety pasta that’s bursting with flavor. Butter and garlic form the aromatic base, followed by deeply savory sundried tomatoes and a splash of broth. Heavy cream and tomato paste create a luscious pink sauce, while Parmesan and mozzarella add gooey richness. Fresh basil and a final layer of cheese bring the dish together into a cheesy, herbaceous masterpiece.
Sundried Tomato Cream Fettuccine
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
- Step 2
In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
- Step 3
Add sundried tomatoes and cook for 2–3 minutes. Pour in broth and stir.
- Step 4
Add heavy cream and bring to a simmer. Stir in tomato paste until fully combined.
- Step 5
Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
- Step 6
Stir in 3/4 cup Parmesan and 3/4 cup mozzarella until melted and creamy.
- Step 7
Mix in cooked pasta, adding reserved pasta water as needed for consistency.
- Step 8
Add chopped basil and additional Parmesan and mozzarella. Mix well.
- Step 9
Serve topped with more cheese and fresh basil.
Per serving
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