Amy's Veggie Fettuccine Alfredo
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Family Tested & Approved
garlic, coarsely chopped
carrots, julienned or sliced thin
can of mushrooms, with their juice
chicken bouillon (optional)
cooked fettuccine noodles
Heat oil in skillet. Add onions and saute. After 3 minutes, add sugar to carmelize onions. Cook 2 more minutes, add peppers and garlic and cook about 5 minutes until softened and browned.
Add carrots, mushrooms (with their liquid), water and bouillon. Cover and cook 8 min. or until carrots are softened. Remove cover and continue cooking to evaporate liquid.
While noodles are cooking, melt butter in small saucepan. Add flour and mix with whisk, cooking for 2-3 minutes. You'll want to add enough flour to get a thick paste.
Add half and half, sherry, nutmeg, salt, and pepper. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix well.
Combine noodles, vegetables, and sauce.
Great served with crusty garlic bread and a fresh tossed salad.
Last Updated: Sun, Mar 29, 2015