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Creamy Poppy Seed Fettuccine

 Creamy Poppy Seed Fettuccine
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.
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 2 tablespoons King Arthur Unbleached 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.