Best 8 Fettuccine Pasta Recipes

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

Steps:

• Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
• While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
• Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
• In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
• Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
• Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
• Remove the meat from the pot and add the remaining olive oil.
• Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
• Add the milk and stir so that the seasoning is incorporated into the liquid.
• Turn the heat to high and bring to a boil.
• Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
• On low heat, add the meat back in and stir so that it's evenly incorporated.
• Add the cheese and parsley, and stir. Remove from the heat.
• Enjoy!

VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• Boil 4 cups (945 ml) of water in a small pot.
• Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
• Add onion and potatoes to pot and boil for 10 minutes, or until soft.
• Remove potatoes and onion from the pot. Make sure to save the water.
• Begin cooking fettuccine pasta in a separate pot.
• In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
• Add salt to taste and garlic.
• NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
• Pour the sauce over the cooked pasta and serve.
• Enjoy!

DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
• In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
• Pour the sauce over the cooked pasta and toss to coat.
• Garnish with parsley.
• Enjoy!

PASTA - FETTUCCINE MARGHERITA RECIPE - (5/5)

Steps:

• 1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.

FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 180 degree C.
• Grease and line the base of a 22cm springform cake pan with baking paper.
• Place the onion, sweet potato, zucchini and olive ol in a roasing pan and toss to coat vegetables.
• Season with some salt and pepper.
• Bake for 20-25 minutes or until softened and lightly coloured on edges.
• Cook the fettuccini according to packet directions.
• Rinse under cold water once cooked.
• Combine the roasted vegetables, fettuccini, ricotta, alfredo sauce and eggs in a large bowl and mix well.
• Spoon into the prepared pan and sprinkle with parmesan.
• Bake for 25-30 minutes or until lightly golden on top.
• Remove from oven and cool slightly.
• Can be served warm or at room temperature.
• Serve with salad for a lovely lunch or dinner.

FETTUCCINE PASTA WITH MUSHROOM & CASHEW SAUCE

Steps:

• Cook fettuccine acording to packet instructions or cook as instructed in recipe#30358.
• Heat oil in a large frypan and saute the onion & garlic until golden. (If using garlic from a jar add just before onion is cooked to save spitting).
• Add paprika and mushrooms and simmer uncovered until mushrooms are soft.
• Place cashew nuts, water and lemon juice in a food processor and blend until smooth and creamy.
• Stir cashew mixture into the mushrooms and heat through.
• Drain the cooked pasta and stir through the cashew and mushroom sauce and sprinkle with the chopped parsley.

FETTUCCINE PASTA AL FORNO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon on paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander and rinse with cool water. Transfer to a bowl.
• Add 1/2 the Parmesan cheese, 1/2 the mozzarella cheese, and ground pepper to the bowl with the pasta and toss. Layer 1/2 the pasta mixture into a baking dish. Top with 1/2 the cooked bacon and 1/2 the peas. Repeat layers of pasta, bacon, and peas. Top with remaining Parmesan cheese, mozzarella cheese, and butter. Pour heavy cream on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.