Total Time
Prep 15 mins
Cook 15 mins

This recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I have made this a million times and never get tired of it. This is a simple recipe where the result is more than the sum of its parts. I suggest using good quality tomatoes, it really does make a difference here. Don't worry about the red pepper, it's not a spicy dish.

Ingredients Nutrition


  1. Cook the fettucine according to package directions.
  2. Drain thoroughly.
  3. In a large skillet, heat the olive oil and butter over medium-high heat.
  4. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
  5. Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
  6. Add tomatoes and wine and boil 2 minutes, stirring often.
  7. Add the cream and salt and boil 1 minute.
  8. Toss with fettucine and Parmesan and serve immediately.


Most Helpful

Made this for Dinner tonight. It was really fast to put together for during the week and great that the ingredients are usually on hand here. I added a little more of the crushed red pepper than the recipe asks for. I think I was expecting more of a flavor though. But it was a delicious recipe anyways for the fettuccine. I think I would prefer the cheese in the sauce next time, maybe that would change the flavor just a bit. I would make this recipe again though and try it that way. Thanks for posting the recipe LonghornMama

FrenchBunny August 31, 2009

I keep forgetting to review this recipe! I have made it a couple of times so far, never with fettuccine though (penne, shells, etc) and DH and I love it!!! It is so easy to make, and it's got a great flavor. Thank you so much for posting!

mosma August 21, 2008

This is one of the first recipes I tried from Jeanne Lemlin. It's so delicious! Thanks for posting.

carolinajen4 April 23, 2007

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