Recipe by Progresso™ Recipe Starters™
"Serve your family this delicious pasta made with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce and vegetables--Italian dinner ready in 20 minutes."
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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*
Garnishes, if desired:
Shaved Parmesan cheese
We tried the Progresso recipe starters today. I made some substitutions to the vegetables to what I have on hand, plus I prefer using fresh vegetables. So I first sauted about 1/2 cup of chopped onions, 1/4 cup julienne sliced carrots and red pepper and 1/2 cup small brocolli florets for about 5-7 minutes. Then I added the baby portabella mushrooms and 1 clove mince garlic and 1 teaspoon chopped fresh basil and proceed with the recipe. Once it was simmering I added a handful of spinach and let it wilt. I served it over the fettuccine, which I used the fresh refrigerated fettuccine. Served with french bread. My husband liked it, but said it was missing...meat... I was pleased with the flavor of the Progresso Recipe Starter. I give the recipe as it stands 4 stars. If fresh vegies are used probably 5 star.
The sauce was great but the recipe lacked overall flavor. I added extra garlic, onion, and red bell pepper seasonings. I would make this again.
Family was impressed with this dish. Lots of veges we all like, sauce was tasty, not too salty. Blended well with the Fettuccine. Used just a mixed vege blend but everything else just as recipe suggests. A definite addition to our menu.
This was fairly good, though with some doctoring could be pretty good. I sauteed onions mushrooms and garlic, with the frozen veggies to get a nice brown on everything (broccoli, peppers and cauliflower). I tasted the sauce before adding, and after reading reviews I decided to add a splash of red wine to my sautee (what mushroom dish doesn't taste better with wine in it?). salt, pepper, and cooked the sauce way down for about half an hour. I served this over rice because that's what I was in the mood for. Overall, I found the sauce to be rather bland, but very amenable to spicing up, and I can see many people liking the milder flavors and quick aspect of this meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom-Vegetable Ragu with Fettuccine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 41
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