Creamy Tomato Fettuccine Recipe -

Our Creamy Tomato Fettuccine recipe is simple, tasty and delicious! It is quick to prepare, making it a perfect mid-week pasta recipe idea.

This hearty dish is perfect for a comforting weeknight dinner or a special occasion. The combination of fettuccine pasta, tomatoes, garlic and onions creates a flavorful base that is elevated by the addition of cream and a hint of heat from dried chilli. The baby spinach and feta cheese add a nice balance of freshness and creaminess to the dish, and the fresh basil leaves add a pop of flavor and color. This recipe is easy to make and sure to please everyone at the table. Let’s get started!

Recipe Substitutes

This Creamy Tomato Fettuccine is so versatile. You can add or switch ingredients depending on your preferences. We love this with the addition of bacon, black olives and seared asparagus stems. Don’t have all of the ingredients at home? See our substitute ideas below:

Fettuccine pasta: You can use any type of pasta you like, such as spaghetti, linguine, or pappardelle.
Tinned chopped tomatoes: You can use fresh tomatoes, diced or pureed, or canned whole tomatoes, crushed by hand.
Garlic: You can use garlic powder if you don’t have fresh garlic.
Onion: You can use shallots or leeks instead of onion.
Thickened cream: You can use heavy cream or sour cream instead.
Dried chilli: You can use fresh chilli pepper or chilli flakes if you don’t have dried chilli.
Baby spinach: You can use any type of leafy greens, such as kale, arugula, or chard.
Feta cheese: You can use any type of crumbly cheese, such as goat cheese or blue cheese.
Fresh basil leaves: You can use fresh parsley instead.

These are just a few suggestions, but feel free to experiment and make this recipe your own!

Ingredients

400 grams (14.11 oz) of Fettuccine (we used fresh pasta but dry fettuccine will also work fine)

1 x 400g (14.11 oz) tin chopped tomatoes

1 clove of garlic, crushed

1 small onion, finely chopped

1 tablespoon (15ml) olive oil

200ml (6.76 fl oz) of thickened cream

1 teaspoon (5ml) of dried chilli

1 cup (240ml) tightly packed baby spinach leaves

100 grams (3.53 oz) feta cheese

Handful of fresh basil leaves

Shaved Parmesan cheese, to serve

Method

Lightly fry garlic and onions in olive oil on low heat until translucent (not brown). Add chopped tomatoes and chilli and simmer for 3-5 minutes. Stir through cream and continue to simmer on a low heat.
In the meantime, cook fettuccine in a large pot of salted water according to packet instructions. Once the fettuccine is cooked al dente, drain and add to the creamy tomato mix along with the baby spinach leaves.
Season well with salt and pepper and stir through. Remove from heat, divide among serving bowls and top with crumbled feta cheese, fresh basil leaves and shaved Parmesan cheese. Serve and enjoy!

See out tips for storage and re-heating below!

Storage and re-heating

This Fettuccine recipe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired amount in a pan with a little bit of water and heat over medium heat, stirring occasionally, until heated through.

It’s recommended that you don’t freeze the dish as the pasta and cream can change texture after thawing and reheating. If you want to make it ahead of time, you can prepare the sauce and store it separately in the refrigerator for up to 2 days and then cook the pasta and mix it with the sauce right before serving.