Mushroom-Vegetable Ragu with Fettuccine |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Serve your family this delicious pasta made with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce and vegetables--Italian dinner ready in 20 minutes. Ingredients:
4 ounces uncooked fettuccine |
1 (8 ounce) package baby portabella mushrooms, sliced |
1 (9 ounce) pouch progresso™ recipe starters™ creamy portabella mushroom cooking sauce |
1 (16 ounce) package frozen soup vegetables, thawed and drained |
1/2 teaspoon italian seasoning |
garnishes, if desired |
shaved parmesan cheese (optional) |
Directions:
1. Cook and drain fettuccine as directed on package.
2. In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until lightly browned and tender.
3. Add cooking sauce, thawed vegetables, Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper; heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender. Serve mushroom mixture over fettuccine; sprinkle with cheese.
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