Garden Fettuccini Recipe

Name: Garden Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces fettuccine pasta; 1 large onion, minced; 1 lb mushroom, sliced thinly; 3 slices bacon, finely chopped; ⅓ cup dry red wine; 1 cup chopped green onion; 1 cup thinly sliced carrot; 1 cup thinly sliced zucchini; 1 cup broccoli floret; 2 cups milk (I use 2% rather than whole); ⅛ teaspoon crushed red pepper flakes; ½ teaspoon black pepper; 2 tablespoons cornstarch; 2 -3 tablespoons water; ½ cup extra old cheddar cheese

Servings: persons

16 ounces fettuccine pasta
1 large onion, minced
1 lb mushroom, sliced thinly
3 slices bacon, finely chopped
⅓ cup dry red wine
1 cup chopped green onion
1 cup thinly sliced carrot
1 cup thinly sliced zucchini
1 cup broccoli floret
2 cups milk (I use 2% rather than whole)
⅛ teaspoon crushed red pepper flakes
½ teaspoon black pepper
2 tablespoons cornstarch
2 -3 tablespoons water
½ cup extra old cheddar cheese

1
Cook the bacon until crispy in a large nonstick sauce pan at medium heat.
2
Add the mushrooms and onion.
3
Saute until golden.
4
Reduce heat, stir in red wine.
5
Add the carrots, zucchini, and broccoli.
6
Cover and simmer (stirring occasionally) until tender (I like these to have a little crunch left in them, but cook to the level of tender you like).
7
More wine or water can be added if required to prevent burning.
8
Remove from heat.
9
Mix the cornstarch with water (use more or less as required) until it forms a thin paste.
10
Stir the milk slowly into the pan with the cooked veggies.
11
Add the green onions, red pepper flakes and black pepper.
12
Return to a low heat and cook stirring frequently until the milk is hot but not boiling.
13
Add the cornstarch paste and cheese and stir until thickened.
14
Do not boil.
15
Meanwhile, cook the fettuccini as per package directions.
16
Drain well.
17
Toss the fettuccini with the creamy sauce and serve immediately.

817

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 ounces fettuccine pasta, 1 large onion, minced, 1 lb mushroom, sliced thinly, 3 slices bacon, finely chopped, and more.

Yes, Garden Fettuccini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Fettuccini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions