Fettucine with Vegetable Cafe Cream Sauce

Fettucine with Vegetable Cafe Cream Sauce

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: 4 servings
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  • 3 tablespoons Crisco® Pure Olive Oil, divided
  • 1 (8 oz.) package sliced baby portobello mushrooms
  • 1 cup yellow onion, coarsely chopped
  • 2 teaspoons minced garlic
  • 1/2 pound whole wheat or regular fettucine
  • 1 1/4 teaspoons Folgers Classic Roast® Instant Coffee Crystals
  • 1 cup heavy cream
  • 3 ounces cream cheese, cubed and softened
  • 2/3 cup grated Parmesan cheese, divided
  • 1 cup seeded chopped Roma tomatoes
  • 1 (12 oz.) jar roasted red peppers, drained and cut into strips
  • 2 tablespoons chopped, fresh basil, plus additional for garnish
  • Salt and pepper


  1. HEAT 2 tablespoons olive oil in large skillet oven over medium heat. Add mushrooms, onions and garlic. Saute slowly, stirring occasionally, about 20 minutes or until caramelized. Remove vegetables from skillet.
  2. COOK pasta in salted water according to package directions; drain.
  3. DISSOLVE coffee crystals in cream in skillet. Whisk in cream cheese and 1/3 cup Parmesan cheese, stirring constantly, over medium heat until smooth and bubbly. Return vegetables to skillet with tomatoes and red peppers, cooking until heated through. Blend in basil; season to taste with salt and pepper. Place pasta onto serving platter. Spoon warm vegetable cafe cream sauce over pasta. Sprinkle with remaining Parmesan cheese and basil.