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Creamy Sun-dried Tomato and Mushroom Fettuccine

Try this delicious recipe using our own Profile Fettuccine. You will not regret it!

Creamy Sun-dried Tomato and Mushroom Fettuccine
Creamy Sun-dried Tomato and Mushroom Fettuccine

Creamy Sun-Dried Tomato and Mushroom Fettuccine

Course Main Course
Cuisine Italian, Profile


  • 1 package Profile Fettuccine
  • ½ lb. ground turkey or beef
  • 4 tsp. olive oil
  • ½ tsp. soy sauce
  • 8 oz. sliced baby bellas portabella mushrooms
  • 8 oz. sliced mushrooms
  • 2 cups spinach packed
  • 3 garlic cloves minced
  • 4 oz. sun-dried tomatoes sliced
  • 2 cups low sodium chicken or vegetable broth
  • ½ cup unsweetened almond milk
  • ¼ cup grated parmesan cheese
  • 1 cup fresh basil packed, chopped
  • 1 pinch chili flakes to taste


  • In a large skillet, brown the ground turkey or beef over medium heat. Set aside.
  • In medium sauce pan, heat olive oil over medium-high heat. Add garlic, soy sauce and mushrooms and cook until soft. Once mushrooms have softened, add sliced sun-dried tomatoes and spinach and continue to simmer.
  • Add 2 cups broth to simmering sauce pan. Continue to cook on medium heat until the sauce reduces. Add the milk and parmesan cheese and bring mixture to a boil. Continue to cook until the sauce is neither too think nor too thin. Add a handful of basil and a pinch of chili flakes and continue to cook on simmer.
  • Cook Profile Fettuccine according to package directions.
  • In large bowl, combine pasta, sauce and meat. Top with fresh basil and chili flakes if desired.


Profile Exchange per serving: 4oz. very lean protein, 2 cups vegetables, 1 fat
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Keyword Pasta for Weight Loss, Profile Pasta Ideas, Profile-Friendly Pasta