Description
Let your taste buds experience the very flavorful combination of asiago and smoked gouda cheeses, which team up to make this dish extra-special. The pasta sauce is a bit liquidity before baked, but it reduces down to a thicker sauce consistency. This fettuccine is rich, creamy and tastes wonderful. It is filling enough for a meatless dinner. It is quick enough for a weekday meal, but delicious to serve to company. Pair it with steamed veggies or a salad. Update: i have edited this recipe as a result of a couple of the reviewers' suggestions.
Ingredients
- Fettuccine Pasta
- Butter
- Shallots
- Garlic Cloves
- Garlic Salt
- Parsley Flakes
- Ground Cayenne Pepper
- Ground Nutmeg
- Asiago Cheese
- Smoked Gouda Cheese
- Half-and-half
- Milk
Instructions
- Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes
- Drain well
- While pasta is cooking, in small skillet, saute shallots and garlic in 1 t butter over medium heat until tender
- Set aside
- After fettuccine is done cooking, drain well in colander and then pour back into the same pot
- Add the 6 t melted butter and coat pasta well
- Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg
- Stir well
- Next, add 1 cup grated asiago cheese and 1 cup grated smoked gouda cheese and combine well
- Next, add the half-and-half and milk and combine well
- Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture
- Bake, uncovered, at 350 degrees f for about 25 minutes, stirring occasionally
- Enjoy!
- Let sit for about 5 minutes and serve