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Fettucine Recipes
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Linguine Recipes
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Vegan Recipes
- Vegan Alfredo
- Asian Stir Fry with Lemon Linguine
- Butternut Squash over Garlic Parsley Fettuccine
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- Tomato Basil Fettuccine with Creamy Mushrooms, Spinach and Pasta
- Thai Peanut Sauce with Vegetable Fettuccine
- Grilled broccoli, walnuts, & lemon pepper over Roasted Garlic & Basil Fettuccine
- Garlic Parsley Fettuccine with Zucchini
- Broccoli, Pea, and Herb Carbonara & Linguine
- Pantry Pasta with Vegetable Fettuccine
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Seafood Recipes
Tomato Basil Fettuccine

Tomato Basil Fettuccine with Vegetable Stroganoff. I haven't had it for awhile and I forgot how yummy this is.
The recipe is on the Tomato Basil Fettuccine
1 package of Tomato Basil Fettuccine
8 oz carrots, peeled and cut into bite size pieces
1 medium onion, sliced
1 bell pepper, sliced
8 oz mushrooms, quartered
4 TBSP butter or olive oil
3/4 cup white wine
1 can artichokes, quartered
8 oz sour cream or soy sour cream
salt and pepper to taste
Paprika (optional)
Cook carrots in boiling water until tender. Drain, set aside.
In a saucepan saute onions, bell pepper and mushrooms in butter or olive oil until tender. Add White wine, artichokes and carrots. Simmer 10 minutes.
Cook pasta following package directions, about 4 minutes. Drain. Add sour cream to sauce. Season with salt, pepper and paprika. Serve over hot pasta.
Serves 4-6