About
When that pasta craving hits, this is a truly must-have, beautiful creation! Creamy Artichoke Fettuccine is the perfect blend of crisp vegetables, a creamy sauce, and all-around hearty goodness. Tender fettuccine noodles are enveloped in a rich Alfredo sauce, alongside beefy mushrooms and tangy artichoke hearts for a refreshing change of pace. Sprinkled with bold crumbled blue cheese, Creamy Artichoke Fettuccine is a quick but delicious meal any night of the week!
Ingredients
- 1 (16-ounce) package fettuccine
- olive oil, to taste
- 1 cup fresh mushrooms, sliced
- 1 (14-ounce) can water-packed artichoke hearts, drained and chopped
- 1 1/2 cups Alfredo sauce, store-bought or homemade
- 1/4 cup blue cheese, crumbled, for topping
- parsley leaves, optional, to taste, for garnish
Directions
Step 1 -In a large pot of salted, boiling water, add the fettuccine and cook to al dente, according to the package directions.
Step 2 -Reserve 1/3 cup of the pasta water and drain the pasta.
Step 3 -In a large nonstick skillet over medium-high heat, add a light amount of the olive oil.
Step 4 -Add the mushrooms and the artichoke hearts to the heated olive oil and cook, while stirring frequently, until the mushrooms are tender, about 5 minutes.
Step 5 -Reduce the heat to medium.
Step 6 -Add the Alfredo sauce to the mushroom-artichoke mixture and cook, while stirring frequently, until it begins to boil.
Step 7 -Reduce the heat to medium-low.
Step 8 -Simmer, uncovered, until thickened, about 5 minutes.
Step 9 -Add the cooked fettuccine to the Alfredo mixture and toss to combine.
Step 10 -Add the reserved pasta water to the pasta mixture a little at a time, stirring to combine, until it reaches your desired consistency. You may not need all of or any of the pasta water.
Step 11 -Top the pasta mixture with the blue cheese crumbles and the parsley.
Step 12 -Serve.
