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    21 Ingredients
    MEDIUM

    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
    Sundried Tomato Cream Fettuccine
    Sundried Tomato Cream Fettuccine
    Sundried Tomato Cream Fettuccine cover
    From the Cook
    From the Cook
    From the Cook
    1/4

    Sundried Tomato Cream Fettuccine

    Ingredients

    plates
    Milk and 5 other allergens identified

    Instructions

    1
    |
    Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
    2
    |
    In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
    3
    |
    Add sundried tomatoes and cook for 2–3 minutes. Pour in broth and stir.
    4
    |
    Add heavy cream and bring to a simmer. Stir in tomato paste until fully combined.
    5
    |
    Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
    6
    |
    Stir in 3/4 cup Parmesan and 3/4 cup mozzarella until melted and creamy.
    7
    |
    Mix in cooked pasta, adding reserved pasta water as needed for consistency.
    8
    |
    Add chopped basil and additional Parmesan and mozzarella. Mix well.
    9
    |
    Serve topped with more cheese and fresh basil.

    Smart Nutrition

    My Calorie Intake

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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    Tips & Tricks (5)

    • Sundried Tomato Reconstitution 💧
      Soak sundried tomatoes in hot water for 10-15 minutes before chopping to restore their softness and intensify their flavor profile.
    • Pasta Water Magic 💦
      Always reserve 1 cup of pasta water before draining - its starchy consistency is crucial for creating a silky, emulsified sauce that perfectly coats the fettuccine.
    • Layered Cheese Technique 🧀
      Add Parmesan first for a salty base, then finish with mozzarella for maximum meltability and a luxurious, stretchy texture in the final dish.
    • Garlic Infusion Trick 🧄
      Gently bloom garlic in butter at low heat to prevent burning and release its most complex, nutty aromatics into the sauce.
    • Cream Sauce Stability 🥄
      Incorporate tomato paste before adding cream to stabilize the sauce and prevent potential curdling, ensuring a smooth and consistent texture.

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    About the Cook

    These Carbs Don't Count

    Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)

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