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Spinach Fettuccine Recipe

Ingredients

1/2 cup chopped onion

1 cup chopped green bell pepper

1/4 cup chopped garlic

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon dried oregano

1 (10 ounce) package currants, divided

1 pound mushrooms, sliced

1 cup spinach

1 cup chopped red squash

2 (6 ounce) cans tomato paste

2 tablespoons olive oil

1 (10 ounce) container Italian-style salad dressing

1 tablespoon prepared Dijon mustard

1/2 teaspoon dried oregano

1/4 teaspoon dry mustard

1/2 teaspoon dried basil

3 tablespoons lemon juice

1 (8 ounce) package cream cheese, softened

2 tablespoons minced garlic

1 (8 ounce) package cream cheese, softened

1 tablespoon minced onion

1 tablespoon minced fresh parsley

Directions

Combine onion, bell pepper, garlic, thyme, thyme, salt, oregano, currants, mushrooms, spinach, tomato paste, olive oil, Italian-style salad dressing, Dijon mustard, oregano, dry mustard, basil and lemon juice in medium bowl.

Place fettuccine in a large resealable plastic bag. Seal bag and shake to coat. Refrigerate until serving.

Comments

Rosoo-oh! writes:

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I followed the recipe exactly , it was very tasty but I wish we had added more garlic powder...
Terre-Metres writes:

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This recipe is excellent - very easy and quick to prepare. I was expecting a little more sauce, but all that leftover cream cheese squirted out neat and drizzled it onto the tofu and bread. It is absolutely delicious. Thanks for sharing.