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Fettuccine with Fall Veggies in a Tomato Cream Sauce

  • Cooking time20 min
  • Prep time15 min
  • Portions 8
recipe image Fettuccine with Fall Veggies in a Tomato Cream Sauce


  • 1 box (13.5 oz.) whole wheat fettuccine or linguine
  • 2 Tbsp. Country Crock® Spread
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz.) tomato puree
  • 2 cups 1% milk
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups frozen green peas
  • 2 cups fresh basil leaves, chopped
  • Grated Parmesan cheese (optional)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Bring a large pot of water to a boil and cook fettuccine according to package directions.
  2. Meanwhile, melt Country Crock® Spread in large saucepan over medium-low heat. Add onion and cook, stirring occasionally, 3 minutes. Add garlic and cook, stirring occasionally, 3 to 4 minutes, making sure onion and garlic don't burn. Add tomato puree and remove pan from heat. While stirring, slowing stir in milk until blended.
  3. Cook over medium heat and reduce sauce for 5 minutes. Add broccoli and cauliflower and cook 5 minutes. Add peas and cook 3 minutes or until vegetables are tender. Stir in 1 1/2 cups basil and season, if desired, with salt and pepper.
  4. Add cooked fettuccine to sauce and stir. Garnish with remaining 1/2 cup chopped basil and serve with grated Parmesan cheese if desired.