Recipe by Realtor by day, Chef by night
I found this luscious pasta dish in the paper several years ago. It was from Chef Noell Teasley of the Balsam Moutain Inn in Balsam, NC. It was very, very popular with the readers. I serve this along side of grilled chicken with a big crusty loaf of Italian bread. My family loves it!
Top Review by DailyInspiration
We loved this dish - so rich and flavorful. The artichokes and mushrooms are wonderful together and of course, the addition of the parmesan cheese really makes this dish so delicious. The only changes I made were to omit the cheddar cheese and I left out the dill. Thanks for the post. Made for Adopt A Tag, January, 2012.
- 8 ounces fettuccine pasta (why does this thing change the spelling of ingredients? I did not put an e on the end of fettuccini!)
- 1 (14 ounce) can water-packed artichoke hearts (I substitute a medium onion, diced because we don't like artichokes)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 1⁄2 cups mushrooms, sliced
- 1⁄3 cup knorr leek soup, dip and recipe mix (1/2 package)
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried dill
- 1 1⁄2 cups milk
- 1⁄2 cup cheddar cheese, shredded
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Boil water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
- Meanwhile, coarsely chop the artichoke hearts and set aside. Melt butter in 3qt saucepan over medium heat. Sprinkle in the flour and wisk until smooth, cook about 2 minutes, wisking the whole time. Add artichokes (or onions) and mushrooms and cook, stirring until tender, about 2 minutes. Add leek soup mix, basil and dill, stir well.
- Add milk and cheeses and stir until melted. Reduce heat to it's lowest setting and simmer, stirring frequently while fettuccini finishes cooking.
- Drain fettuccini, place some on each plate and top with sauce. Pass the grated parmesan at the table.