Creamy Tomato Fettuccine with Mushrooms & Thyme Breadcrumbs
Customer Favorite

Creamy Tomato Fettuccine

with Mushrooms & Thyme Breadcrumbs

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
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Ribbons of fettuccine are tossed in a savory tomato and goat cheese sauce—along with mushrooms and zucchini 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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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Peel and thinly slice the shallot.

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 whole thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown and fragrant. Transfer to a plate and immediately season with salt and pepper. Carefully remove and 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 sliced zucchini and shallot, remaining chopped garlic, and remaining whole 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.

Make the sauce:
4 Make the sauce:

Add the tomato paste to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. 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. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened and the vegetables are softened. Turn off the heat. Season with salt and pepper to taste.

Cook the pasta:
5 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water and cook, stirring occasionally, 2 to 3 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, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan cheese. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch-thick 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 whole thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown and fragrant. Transfer to a plate and immediately season with salt and pepper. Carefully remove and 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 sliced zucchini and shallot, remaining chopped garlic, and remaining whole 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 to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. 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. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened and the vegetables are softened. Turn off the heat. Season with salt and pepper to taste.

Make the sauce:
Cook the pasta:
5 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water and cook, stirring occasionally, 2 to 3 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, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan cheese. Enjoy!

Finish & serve your dish: