Creamy Tomato Fettuccine with Mushrooms & Thyme Breadcrumbs

Creamy Tomato Fettuccine

with Mushrooms & Thyme Breadcrumbs

30 MIN
2 Servings
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    From the Test Kitchen

    Here, ribbons of fettuccine are tossed in a savory tomato and crème fraîche 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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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    ingredients
    Creamy Tomato Fettuccine with Mushrooms & Thyme Breadcrumbs
    Title
    • ½ lb Fettuccine Pasta
    • 4 oz Mushrooms
    • 1 Zucchini
    • 2 cloves Garlic
    • 1 Yellow Onion
    • 1 bunch Thyme
    • ¼ cup Panko Breadcrumbs
    • 1 oz Salted Butter
    • 2 Tbsps Tomato Paste
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Crème Fraîche
    Prepare the ingredients
    1 Prepare the ingredients

    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. Halve, peel, and medium dice the onion.

    Make the garlic-thyme breadcrumbs
    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 discard the thyme sprigs. Wipe out the pan.

    Cook the vegetables
    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, diced onion, 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. Turn off the heat. Carefully discard the thyme sprigs.

    Make the sauce
    4 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook on medium-high, 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.

    Cook the pasta
    5 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 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.

    Finish & serve your dish
    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 combined and 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and cheese. Enjoy!

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    Prepare the ingredients
    1 Prepare the ingredients

    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. Halve, peel, and medium dice the onion.

    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 discard the thyme sprigs. Wipe out the pan.

    Make the garlic-thyme breadcrumbs
    Cook the vegetables
    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, diced onion, 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. Turn off the heat. Carefully discard the thyme sprigs.

    4 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook on medium-high, 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.

    Make the sauce
    Cook the pasta
    5 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 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 combined and 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and cheese. Enjoy!

    Finish & serve your dish
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