Creamy Tomato Fettuccine
23Min
4Servings
520Cal
EasyLevel
VegetarianKid friendlyvegetarian
#pasta#quick#creamy
Equipment
Large pot
Frying pan
Chef's knife
Cutting board
Colander
Stove
Serving plate
Ingredients
Main ingredients
Fettuccini pasta (dry)
400 g
Tomato (fresh)
200 g
Cooking cream (liquid)
500 ml
Olive oil
30 ml
Salt
5 g
Black pepper
2 g
Instructions
1
Boil water and cook pasta
Fill a large pot with 2 liters of water, add salt and bring to a boil. Add fettuccini and cook according to package instructions until al dente.
10 min100°Ctimer 10 min
2
Prepare tomatoes
Wash and dice tomatoes into small cubes.
3 min
3
Make creamy tomato sauce
Heat olive oil in a pan, add diced tomatoes and cook for 2 minutes. Pour in cooking cream, season with salt and pepper, and simmer gently.
7 min80°Ctimer 5 min
4
Combine pasta with sauce
Drain cooked pasta and add it directly to the creamy tomato sauce. Toss gently to coat evenly.
2 min
5
Serve hot
Plate the creamy fettuccine and serve immediately while hot.
1 min
Storage
Fridge: 2 days
Reheat: Microwave 1-2 minutes or pan on medium heat
Best consumed fresh. Cream sauce may separate when reheated
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