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.
