Fancy Fettuccini Balsam Mountain Inn Food

FANCY FETTUCCINI- BALSAM MOUNTAIN INN

Fancy Fettuccini- Balsam Mountain Inn image

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!

Provided by Realtor by day

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 430.2, Fat 16.3, SaturatedFat 9.3, Cholesterol 89.3, Sodium 425.4, Carbohydrate 51.5, Fiber 8.9, Sugar 1.7, Protein 21.9

BALSAM MOUNTAIN INN'S FANCY FETTUCCINE

Balsam Mountain Inn's Fancy Fettuccine image

How to make Balsam Mountain Inn's Fancy Fettuccine

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

8 ounces fettuccine
1 can (14 ounces) artichoke hearts packed in water
1 tablespoon butter
1½ cups already-sliced fresh mushrooms
⅓ cup (½ package) Knorr Fine Herb Soup and Recipe Mix
½ teaspoon dried basil
1½ cups low-fat or skim milk
½ cup already-shredded Cheddar cheese
½ cup already-shredded Parmesan cheese
1 tablespoon all-purpose flour
Photo © Fifth World Art

Steps:

Place the fettuccine in 2½ quarts of already-boiling unsalted water and cook until tender, 10 to 12 minutes.
Meanwhile, drain and coarsely chop the artichoke hearts. Melt the butter in a 3-quart saucepan, over medium heat. Add the artichokes and mushrooms and cook, stirring occasionally, until tender, about 2 minutes. Add the soup mix and basil and stir well. Add the milk and the Cheddar and Parmesan cheeses and stir until the cheeses are melted.
Sprinkle in the flour and stir until the sauce is the consistency of warm pudding. Reduce the heat to the lowest setting and simmer, stirring occasionally, while the fettuccine finishes cooking.
Drain the fettuccine and place some on each serving plate. Top with sauce and serve.

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