Fettucini with Veggies in Cream Sauce
(This is from my website with slightly different wording.)
Note: I refer to most of the seasonings as being “to taste” but it should be noted that my own “to taste” is rather on the heavy side. I like a lot of flavor. So if you want yours to come out like mine, be generous with the spices. If you prefer subtler tastes, then use less spices. I'll try to "guestimate" what I use in parentheses next to each one, but I won't have the actual measurements until the next time I cook this.
It also must be noted that this recipe makes a LOT of the veggies in cream sauce part, because I always cook with the intention of freezing leftovers. I don’t make all the fettucini at once, however. Each time I reheat the veggies/sauce part, I cook more new fettucini for the servings that I’m making.
Ingredients:
• 1 pkg sliced Baby Bella mushrooms (I think the package is 8oz? maybe 12oz? In that range, anyway)
• asparagus spears, as many as you can fit in your fist, cut into 2-3 inch lengths
• 1 bundle of broccoli, cut into pieces (or one small package of frozen broccoli florets--NOT cuts)
• 1 sweet onion, cut into small pieces (not diced--bigger pieces than that)
• 1 red pepper, cut into strips
• 1 cup sliced carrots
• 1/2 cup chopped fresh basil leaves
• 1 pkg cubed firm tofu (you can leave this out if you're tofu-phobic)
• 1 rounded Tbsp minced garlic
• dried* parsley (to taste--maybe 2 Tbsp?)
• dried dill (to taste--maybe 1 Tbsp?)
• 2 pints cream
• 1 cup sour cream
• 1 stick butter
• white pepper (to taste--maybe 1-2 tsp?)
• salt (to taste--maybe 1 Tbsp?)
• 2 rounded Tbsp flour
• 1 cup white wine, divided in half
• cooked fettucini (how much depends on how many people you're cooking for)
• shredded Parmesan cheese (I really like cheese, so I'd use at least 3 Tbsp per person)
Instructions:
1. In a large saucepan or wok, cook the tofu in olive oil, parsley and garlic until it starts to slightly color.
2. Add all the veggies and a half a cup of white wine and continue cooking over medium heat.
3. When the veggies start to become tender, add the chopped fresh basil and remove from heat, set aside.
4. In another saucepan, melt the stick of butter and add white pepper, dill, and salt. When the butter is melted, add the cream and sour cream.
5. In a small container, mix the flour and 1/2 cup wine until smooth and there are no lumps of flour.
6. Add wine and flour mixture to the cream sauce and continue to stir.
7. Bring to a boil. Continue to cook until thickened.
8. Pour over veggie/tofu and mix in until well distributed.
To serve:
Put fettucini on plates or soup plates**, top with veggies and sauce (use a large spoon, NOT slotted, to retain sauce) and sprinkle shredded Parmesan cheese over the top. Enjoy!
* I used some dried herbs when I made this dish because it is what I had on hand. I'm sure fresh herbs would be even better. The apparent rule of thumb is 1 teaspoon of the dried herb = 1 tablespoon of the fresh herb, according to this source if you'd rather use fresh.
** soup plates, if you haven't heard of them, are very wide, shallow bowls that are good for things like pasta that are likely to "flow" to the edges of a regular plate. If you don't own a set I recommend getting some. They're very handy.
Note: I refer to most of the seasonings as being “to taste” but it should be noted that my own “to taste” is rather on the heavy side. I like a lot of flavor. So if you want yours to come out like mine, be generous with the spices. If you prefer subtler tastes, then use less spices. I'll try to "guestimate" what I use in parentheses next to each one, but I won't have the actual measurements until the next time I cook this.
It also must be noted that this recipe makes a LOT of the veggies in cream sauce part, because I always cook with the intention of freezing leftovers. I don’t make all the fettucini at once, however. Each time I reheat the veggies/sauce part, I cook more new fettucini for the servings that I’m making.
Ingredients:
• 1 pkg sliced Baby Bella mushrooms (I think the package is 8oz? maybe 12oz? In that range, anyway)
• asparagus spears, as many as you can fit in your fist, cut into 2-3 inch lengths
• 1 bundle of broccoli, cut into pieces (or one small package of frozen broccoli florets--NOT cuts)
• 1 sweet onion, cut into small pieces (not diced--bigger pieces than that)
• 1 red pepper, cut into strips
• 1 cup sliced carrots
• 1/2 cup chopped fresh basil leaves
• 1 pkg cubed firm tofu (you can leave this out if you're tofu-phobic)
• 1 rounded Tbsp minced garlic
• dried* parsley (to taste--maybe 2 Tbsp?)
• dried dill (to taste--maybe 1 Tbsp?)
• 2 pints cream
• 1 cup sour cream
• 1 stick butter
• white pepper (to taste--maybe 1-2 tsp?)
• salt (to taste--maybe 1 Tbsp?)
• 2 rounded Tbsp flour
• 1 cup white wine, divided in half
• cooked fettucini (how much depends on how many people you're cooking for)
• shredded Parmesan cheese (I really like cheese, so I'd use at least 3 Tbsp per person)
Instructions:
1. In a large saucepan or wok, cook the tofu in olive oil, parsley and garlic until it starts to slightly color.
2. Add all the veggies and a half a cup of white wine and continue cooking over medium heat.
3. When the veggies start to become tender, add the chopped fresh basil and remove from heat, set aside.
4. In another saucepan, melt the stick of butter and add white pepper, dill, and salt. When the butter is melted, add the cream and sour cream.
5. In a small container, mix the flour and 1/2 cup wine until smooth and there are no lumps of flour.
6. Add wine and flour mixture to the cream sauce and continue to stir.
7. Bring to a boil. Continue to cook until thickened.
8. Pour over veggie/tofu and mix in until well distributed.
To serve:
Put fettucini on plates or soup plates**, top with veggies and sauce (use a large spoon, NOT slotted, to retain sauce) and sprinkle shredded Parmesan cheese over the top. Enjoy!
* I used some dried herbs when I made this dish because it is what I had on hand. I'm sure fresh herbs would be even better. The apparent rule of thumb is 1 teaspoon of the dried herb = 1 tablespoon of the fresh herb, according to this source if you'd rather use fresh.
** soup plates, if you haven't heard of them, are very wide, shallow bowls that are good for things like pasta that are likely to "flow" to the edges of a regular plate. If you don't own a set I recommend getting some. They're very handy.