Creamy Tomato Fettuccine with Mushrooms & Thyme Breadcrumbs

Creamy Tomato Fettuccine with Mushrooms & Thyme Breadcrumbs

Easy and delicious!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 tbsp cheese
  • 2 tbsp butter
  • 0.3 tsp red pepper flakes
  • 2 tbsp tomato paste
  • salt
  • black pepper
  • 1 bunch thyme
  • 1 zucchini
  • 1 shallot
  • 2 clove garlic
  • 4 oz mushrooms
  • 1.3 tbsp oil
  • 2 oz bread crumbs
  • 8 oz pasta
  • Step 1

    Step 1

    Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy!

    Step 2

    Turn off the heat. Stir in the goat cheese until combined. Taste, then season with salt and pepper if desired.

  • 2 tbsp cheese
  • Step 3

    Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.

    Step 4

    To the pot of cooked pasta, add the cooked vegetables and sauce, butter, and half the reserved pasta cooking water.

  • 2 tbsp butter
  • Step 5

    Turn off the heat. Taste, then season with salt and pepper if desired.

    Step 6

    Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened.

    Step 7

    Add 3/4 cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

  • 0.25 tsp red pepper flakes
  • Step 8

    Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

  • 2 tbsp tomato paste
  • salt
  • black pepper
  • Step 9

    Carefully remove and discard the thyme sprigs.

    Step 10

    Add the ingredients; season with salt and pepper

  • 0.5 bunch thyme
  • 1 zucchini
  • 1 shallot
  • 1 clove garlic
  • salt
  • black pepper
  • Step 11

    Add the sliced mushrooms in an even layer. Cook, without stirring.

  • 4 oz mushrooms
  • Step 12

    In the same pan, heat olive oil on medium-high.

  • 2 tsp oil
  • Step 13

    Transfer to a plate and immediately season with salt. Carefully remove and discard the thyme sprigs. Wipe out the pan.

    Step 14

    Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted.

    Step 15

    Add the ingredients; season with salt and pepper.

  • 0.25 cup bread crumbs
  • 1 clove garlic
  • 0.5 bunch thyme
  • salt
  • black pepper
  • Step 16

    In a large pan, heat olive oil on medium-high

  • 2 tsp oil
  • Step 17

    Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Step 18

    Using your hands, carefully separate the strands of the pasta and add to the pot of boiling water.

    Step 19

    Remove the pasta from the refrigerator to bring to room temperature.

  • 0.5 lb pasta
  • Step 20

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high.

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