Artichoke Blue Cheese Fettuccine Recipe
Artichoke Blue Cheese Fettuccine Recipe photo by Taste of Home
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Artichoke Blue Cheese Fettuccine Recipe

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Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 package (12 ounces) fettuccine
  • 1 cup sliced fresh mushrooms
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1-1/2 cups Alfredo sauce
  • 1/4 cup crumbled blue cheese

Nutritional Facts

1 cup: 499 calories, 14g fat (9g saturated fat), 33mg cholesterol, 770mg sodium, 74g carbohydrate (6g sugars, 4g fiber), 21g protein.


  1. Cook fettuccine according to package directions.
  2. Meanwhile, place a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  3. Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese. Yield: 4 servings.
Originally published as Artichoke Blue Cheese Fettuccine in Quick Cooking January/February 2006, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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