Blue Cheese Alfredo with Fettuccini

    Blue Cheese Alfredo with Fettuccini


    189 people made this

    Pasta has never been as easy. This is a quick, simple and creamy blue cheese and parmesan cheese sauce seasoned with Italian herb mix. You can add vegetables, prawns or chicken if desired.

    Serves: 8 

    • 500g fettuccini pasta
    • 1 tablespoon olive oil
    • 1 clove garlic, sliced
    • 125g blue cheese, crumbled
    • 1/4 cup grated Parmesan cheese
    • 2 cups (500ml) thickened cream
    • 1 tablespoon Italian herb mix
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    2. Heat olive oil in a small frypan over medium heat. Saute garlic in olive oil until golden. Remove garlic and reserve oil.
    3. In a medium saucepan over medium-low heat combine blue cheese, Parmesan cheese and cream. Stir until cheeses are melted. Stir in the oil from the garlic frypan. Season with Italian seasoning, salt and pepper.
    4. Toss sauce with hot pasta and let stand 5 minutes before serving.

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