Mushroom-Vegetable Ragu with Fettuccine Recipe -
Mushroom-Vegetable Ragu with Fettuccine Recipe
  • READY IN 25 mins

Mushroom-Vegetable Ragu with Fettuccine

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    25 mins


  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.
Kitchen-Friendly View


  • *Any frozen vegetable blend can be used.
  • If you want more sauce, you can stir in up to 1/2 cup of half-and-half after simmering.

Reviews More Reviews

Sep 07, 2012

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.

Sep 21, 2012

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.


4 Ratings

Sep 13, 2012

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.

Sep 17, 2012

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.


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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