• Cooking Time:
  • Servings:
  • Preparation Time:


  • 5 ounces uncooked dried spinach fettuccine*
  • 1 tablespoon butter
  • 2 (8-ounce) packages sliced fresh button mushrooms
  • 1 medium (1/2 cup) onion, chopped
  • 1 teaspoon finely chopped fresh garlic
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1/2 cup sour cream


  • Cook fettuccine according to package directions. Drain.
  • Keep warm.
  • Meanwhile, melt butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat until mushrooms are tender (5 to 7 minutes).
  • Stir flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Boil 1 minute, stirring constantly.
  • Stir in sour cream. Continue cooking until mixture is heated through (1 to 2 minutes). (DO NOT BOIL.)
  • Serve mushroom mixture over hot cooked fettuccine.
  • *Substitute 1(9-ounce) package refrigerated spinach fettuccine


Categories: Dinner  Main Dish  Mushroom  Pasta 

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