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Creamy Tomato Fettuccine
with Mushrooms & Thyme Breadcrumbs
30 MIN
2 Servings
From the Test Kitchen
Here, ribbons of fettuccine are tossed in a savory tomato and goat cheese sauce along with mushrooms and zucchini—first sautéed with woodsy thyme. It all gets easy, delicious contrast from a finishing layer of crispy breadcrumbs, pan-toasted with garlic and more fresh thyme.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories690 Cals (est.)
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fresh
ingredients
Title
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½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
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4 oz Mushrooms
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1 Zucchini
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2 cloves Garlic
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1 bunch Thyme
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¼ cup Panko Breadcrumbs
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2 Tbsps Butter
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2 Tbsps Tomato Paste
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1 Shallot
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2 Tbsps Spreadable Goat Cheese
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¼ cup Grated Parmesan Cheese
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Peel and thinly slice the shallot.
2
Make the garlic-thyme breadcrumbs
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate and immediately season with salt. Carefully remove and discard the thyme sprigs. Wipe out the pan.
3
Cook the vegetables
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the zucchini pieces, sliced shallot, remaining chopped garlic, and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully remove and discard the thyme sprigs.
4
Make the sauce
Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the pasta
Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish & serve your dish
To the pot of cooked pasta, add the cooked vegetables and sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the goat cheese until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy!
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Peel and thinly slice the shallot.
2
Make the garlic-thyme breadcrumbs
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate and immediately season with salt. Carefully remove and discard the thyme sprigs. Wipe out the pan.
3
Cook the vegetables
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the zucchini pieces, sliced shallot, remaining chopped garlic, and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully remove and discard the thyme sprigs.
4
Make the sauce
Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the pasta
Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish & serve your dish
To the pot of cooked pasta, add the cooked vegetables and sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the goat cheese until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy!
Tips from Home Chefs