Creamy Poppy Seed Fettuccine Recipe

3.5 1 2
Creamy Poppy Seed Fettuccine Recipe
Creamy Poppy Seed Fettuccine Recipe photo by Taste of Home
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Creamy Poppy Seed Fettuccine Recipe

Read Reviews
3.5 1 2
Publisher Photo
THE rich, creamy sauce coats the pasta well and makes a satisfying, pleasant side dish. I also serve is as an entrée for the two of us. With a green salad and garlic bread, it makes a delicious homemade meal.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup water
  • 1/2 cup half-and-half cream
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 fresh basil leaves, thinly sliced or 1/2 teaspoon dried basil

Directions

Cook fettuccine according to package directions. Meanwhile, melt butter in a small skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour until blended. Gradually whisk in water and cream. Cook and stir for 1-2 minutes or until thickened.
Stir in the Parmesan cheese, parsley, poppy seeds, pepper and salt until blended. Drain fettuccine; toss with cream sauce. Sprinkle with basil. Yield: 2 servings.
Originally published as Creamy Poppy Seed Fettuccine in Reminisce December/January 2008, p49

  • 4 ounces uncooked fettuccine
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup water
  • 1/2 cup half-and-half cream
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 fresh basil leaves, thinly sliced or 1/2 teaspoon dried basil
  1. Cook fettuccine according to package directions. Meanwhile, melt butter in a small skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour until blended. Gradually whisk in water and cream. Cook and stir for 1-2 minutes or until thickened.
  2. Stir in the Parmesan cheese, parsley, poppy seeds, pepper and salt until blended. Drain fettuccine; toss with cream sauce. Sprinkle with basil. Yield: 2 servings.
Originally published as Creamy Poppy Seed Fettuccine in Reminisce December/January 2008, p49

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MY REVIEW
1275 User ID: 6324211 171121
Reviewed Feb. 15, 2012

"Loved this recipe! Made the perfect accompaniment to chicken. I substituted milk for the cream and tripled the recipe to feed may family of 6. I loved the flavor and the fact that it was so easy to make! Will make again!"

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