Creamy Pasta w/ Mushrooms & Tomatoes
- Apr 8
- 1 min read
Updated: Apr 8
Pasta dish using canned mushrooms & tomatoes.
1
Cooking Tips
For extra flavor, add a pinch of red pepper flakes or a splash of white wine to the sauce.
2
Variations
Substitute canned mushrooms with canned artichokes or add canned chicken for protein.
Notes
1
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
2
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3
Add the sliced mushrooms to the pan and cook for about 3 minutes, stirring occasionally.
4
Pour in the diced tomatoes with their juice and simmer for 5 minutes.
5
Stir in the evaporated milk and bring to a gentle simmer, allowing the sauce to thicken slightly.
6
Add the cooked fettuccine to the sauce and toss well to coat the pasta evenly.
7
Stir in the grated Parmesan cheese until melted and creamy.
8
Season with salt and pepper to taste, then serve hot, garnished with chopped parsley.
Instructions
12 oz (about 3 cups) fettuccine pasta
1 can (10 oz) of evaporated milk
1 can (14 oz) diced tomatoes
1 can (6 oz) sliced mushrooms
1 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Chopped parsley for garnish
Pasta Ingredients
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Creamy Pasta with Mushrooms & Tomatoes
A delightful and creamy pasta dish that uses readily available canned ingredients for a quick and easy meal.
4
350
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins