Fancy Fettuccini- Balsam Mountain Inn

"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!"
photo by PianoCook photo by PianoCook
photo by PianoCook
photo by Sharon123 photo by Sharon123
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. PianoCook
    I absolutely loved this recipe. Made for PRMR Tag Game '09. Life happened and I failed to post, but not for lack of deliciousness. There was so much flavor to this. Quick, very creamy, and absolutely delightful. I also substituted onion for artichoke, as I don't like the artichokes either. Thank you for sharing such a wonderful recipe!
  3. breezermom
    I was bad, and just sort of eye-balled the ingredients, and I also halved the recipe. I used the yummy artichokes. I also couldn't resist adding some minced garlic with the artichokes and mushrooms. This was fabulous! I loved the taste of the artichokes mixed with the other ingredients...thought about subbing onion, but stuck with the artichokes. So glad I did. I took several pics, if any turn out well on the old camera I am currently using I'll post them. I made this for Adopt a Tag game Fall 2009. Thanks for posting this great recipe...I know I'll make it again. It is so quick and easy to prepare, and tastes gourmet!
  4. Sharon123
    I made this using angel hair pasta and using onion instead of artichokes. My DH and I really enjoyed it and I have added it to his favorites cookbook! Thanks! Made for PRMR.


I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level. I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site. I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above. <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"> <img src="" ><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"><img src=""> <img src=""><img src=""> <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"><IMG src =""> <img src =""> <img src=""> <img src=""> <img src="">
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