Cream cheese fettuccine with sautéed mushrooms and tomatoes

A creamy rich pasta with vegetables, perfect for meat-free Mondays.
recipe, meat-free monday, pasta
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Recipe from: 28 September 2015
Preparation time: 10 min
Cooking time: 25 min


  • 250
    fettuccine (penne and pasta shells can work too)
  • 250
    sliced cherry tomatoes
  • 250
    chopped mushrooms
  • 200
    cream cheese
  • 1
  • 1
    salt + some for pasta water
  • 1
    freshly ground pepper
  • 1
    olive oil
  • 1
    each, finely chopped herbs: sage, rosemary, thyme
  • optional micro greens or chives for freshness
Servings: Change Serving


Get oil hot and sauté chopped mushrooms, tomatoes and herbs in a medium hot pan with the lid on for 5 minutes.

Boil pasta water and make pasta according to packet instructions.

While the pasta water is going, add milk to a small saucepan on a medium low heat and get hot.

Add cream cheese to sauce pan and stir into milk until blended and thickened, this should happen after about 5 minutes.

Drain pasta and return to large pot adding a glug of olive oil so the pasta doesn’t stick.

Take cover off of mushrooms and tomatoes and simmer for a few minutes until the liquid reduces.

Slowly pour cream cheese sauce over pasta and toss gently, top with sautéed mushrooms and tomatoes and sprinkle greens on top.

Recipe reprinted with permission of Milk and Cookies. To see more recipes, please click here.

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Read more on: meat-free mondays  |  recipe  |  pasta


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