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Fettuccine With Artichokes And Mushroom Sauce

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/klwatts/5599469982/">Image Credit</a></p>
Ingredients
  Artichoke hearts 10 (Fresh Cooked / Canned, Drained)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Mushrooms 1⁄2 Pound, chopped
  Garlic 1⁄2 Teaspoon, minced
  Dry white wine 1⁄4 Cup (4 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs)
  35% whipping cream 1 1⁄2 Cup (24 tbs)
  Saffron 1⁄2 Teaspoon
  Saffron 1⁄2 Teaspoon, grounded
  Fettuccine 1 Pound
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Parsley sprig 1
  Fresh parsley sprigs 3
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Chop 6 of the artichoke hearts and set aside.
2. In a large skillet, heat oil over medium-high heat and cook mushrooms and garlic for 5 minutes.
3. Add chopped artichokes and wine, cook for 2 minutes, stir in cream and bring to a boil.
4. Then stir in saffron, reduce heat to low and simmer for 5 minutes.
5. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes such that al dente and drain.

SERVING
6. Toss pasta with artichoke sauce and Parmesan, season to taste with salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Mushroom
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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