Prep 20 mins
Cook 30 mins
This fettuccini has lots of veggies served up in a creamy with a hint of bacon sauce.
- 16 ounces fettuccine pasta
- 1 large onion, minced
- 1 lb mushroom, sliced thinly
- 3 slices bacon, finely chopped
- 1⁄3 cup dry red wine
- 1 cup chopped green onion
- 1 cup thinly sliced carrot
- 1 cup thinly sliced zucchini
- 1 cup broccoli floret
- 2 cups milk (I use 2% rather than whole)
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 -3 tablespoons water
- 1⁄2 cup extra old cheddar cheese
- Cook the bacon until crispy in a large nonstick sauce pan at medium heat.
- Add the mushrooms and onion.
- Saute until golden.
- Reduce heat, stir in red wine.
- Add the carrots, zucchini, and broccoli.
- Cover and simmer (stirring occasionally) until tender (I like these to have a little crunch left in them, but cook to the level of tender you like).
- More wine or water can be added if required to prevent burning.
- Remove from heat.
- Mix the cornstarch with water (use more or less as required) until it forms a thin paste.
- Stir the milk slowly into the pan with the cooked veggies.
- Add the green onions, red pepper flakes and black pepper.
- Return to a low heat and cook stirring frequently until the milk is hot but not boiling.
- Add the cornstarch paste and cheese and stir until thickened.
- Do not boil.
- Meanwhile, cook the fettuccini as per package directions.
- Drain well.
- Toss the fettuccini with the creamy sauce and serve immediately.