- Artichoke Blue Cheese Fettuccine.jpg (36.56 KiB) Viewed 486 times
Ready in: 20 minutes
Serves: 4
If served as four portions, provides 499 cals, 23g fat (of which 9g saturates), 6g sugar and 0.8g salt per portion.
Ingredients
- 1 packet (12oz) fettuccine
- 1 cup sliced fresh mushrooms
- 1 can (14oz) water-packed artichoke hearts, drained and chopped
- 1½ cups Alfredo sauce
- ¼ cup crumbled blue cheese
Method
1. Cook fettuccine according to package directions.
2. Meanwhile, place a lightly oiled large non-stick skillet over medium - high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
3. Drain fettuccine, reserving ⅓ cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.
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