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Vibrant and creamy Christmas pasta without seafood, featuring rich sauce, festive red elements like sun-dried tomatoes, and fresh green herbs, served beautifully in a white bowl.

Creamy Christmas Fettuccine (No Seafood)

This festive and creamy Christmas fettuccine skips the seafood but delivers rich, comforting flavor with fresh herbs, tomatoes, and a luxurious Parmesan cream sauce. Perfect for holiday meals or cozy winter nights!
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Course: Dinner, Holiday, Main Course
Cuisine: Christmas, Italian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 lb dry fettuccine noodles
  • 2 tsp olive oil
  • 1 medium shallot, finely minced
  • 1-2 cloves garlic, finely minced
  • 1 large Roma tomato, seeded and diced
  • 1/4 cup vegetable broth or chicken broth
  • 6 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • minced fresh parsley, for serving
  • torn basil leaves, for serving

Equipment

  • Large stock pot
  • Large skillet or Dutch oven
  • Fine-mesh grater
  • Tongs or pasta fork
  • Measuring Cups and Spoons

Method
 

  1. Finely mince shallot and garlic. Seed and dice the Roma tomato. Prep all ingredients before cooking.
  2. Cook fettuccine in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
  3. Heat olive oil in a large skillet. Sauté shallot and garlic over medium heat for 5 minutes until translucent.
  4. Add diced tomato and cook for 2–3 minutes until softened and slightly caramelized.
  5. Deglaze the pan with broth, scraping up any browned bits. Simmer 2–3 minutes until reduced by half.
  6. Reduce heat to low. Add butter and heavy cream, stirring until smooth.
  7. Stir in Parmesan cheese until fully melted. Add pasta water if needed to thin sauce.
  8. Add cooked fettuccine to the sauce. Toss gently until evenly coated.
  9. Season with salt and pepper to taste. Serve topped with extra Parmesan, parsley, and torn basil.

Notes

Use freshly grated Parmesan and full-fat cream for best results. Fettuccine is ideal, but any long pasta works. Add a splash of reserved pasta water to thin the sauce if needed. Garnish with basil and parsley for a festive finish.