Artichoke Blue Cheese Fettuccine

Name: Artichoke Blue Cheese Fettuccine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 1 package (12 ounces) fettuccine; 1 cup sliced fresh mushrooms; 1 can (14 ounces) water-packed artichoke hearts, drained and chopped; 1-1/2 cups Alfredo sauce; 1/4 cup crumbled blue cheese

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Jolanthe Erb

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 04, 2022

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia

TEST KITCHEN APPROVED

Artichoke Blue Cheese Fettuccine

3 Reviews Add your review

Yield:4 servings

Prep:5 min

Cook:15 min

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Ingredients

1 package (12 ounces) fettuccine
1 cup sliced fresh mushrooms
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese

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Directions

1
Cook fettuccine according to package directions.

2
Meanwhile, place a lightly oiled large nonstick 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 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.