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fettuccine vegetable rosa with feta // cait's plate

fettuccine vegetable rosa with feta

  • Author: Cait
  • Prep Time: 5-7 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Category: pasta


fettuccini pasta is tossed with a spicy tomato cream sauce, sautéed mushrooms, tomato and spinach then topped with creamy, salty feta for a quick and easy meatless dinner.



For the Sauce:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 34 cloves garlic, minced
  • 1/2 medium onion, finely diced
  • Two 15-ounce cans tomato sauce
  • 12 teaspoons granulated sugar
  • 1/41/2 teaspoon crushed red pepper flakes (more or less depending on how much heat you want)
  • Salt & pepper, to taste
  • 1 cup heavy cream
  • 1/41/3 cup  grated parmesan cheese

For the Dish:

  • 1 1/2 pounds fettuccine (I recommend fresh)
  • 12 handfuls baby spinach, stems removed (more or less as desired, doesn’t need to be an exact measurement)
  • 1 cup cherry tomatoes, halved (more or less as desired, doesn’t need to be an exact measurement)
  • 1 cup sliced mushrooms (more or less as desired, doesn’t need to be an exact measurement)
  • Pad of butter (~1 tbsp.)
  • 1 teaspoon olive oil
  • Salt & pepper, to taste
  • 1/4 cup (or more!) feta cheese
  • Chopped fresh basil


For the Sauce:

  1. Heat the butter and oil in a large non-stick skillet over medium heat.
  2. Add the garlic and onions and saute for about 1 minute.  Add in the tomato sauce, sugar, red pepper, salt and pepper to taste and stir. Lower heat to low and cook for 25-30 minutes, stirring occasionally.
  3. Remove the sauce from the heat and stir in the cream. Add cheese, stirring to combine.  If desired, run through a blender or food processor to smooth the sauce.

For the Dish:

  1. Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  2. Meanwhile, add butter and oil to a non-stick saute pan over medium heat.  Once butter has melted, add mushrooms, sautéing until they just begin to soften (about 5 minutes).  Then add tomatoes and spinach sautéing for another 3-4 minutes or until spinach has wilted and tomatoes have softened.  Remove from heat and set aside.
  3. Toss the cooked pasta with as much of the sauce as desired (adding of the pasta water if needed to thin).  Add in sautéed vegetables and toss to combine all together.
  4. Plate the pasta then top with feta and chopped basil.


  • You may have extra sauce so feel free to add as much or as little as you want to toss with the pasta.

Keywords: dinner, pasta, meatless, vegetarian

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