Ingredients
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8 ounces fettuccine pasta (why does this thing change the spelling of ingredients? I did not put an e on the end of fettuccini!)
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1 (14 ounce) can water-packed artichoke hearts (I substitute a medium onion, diced because we don't like artichokes)
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1 tablespoon butter
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1 tablespoon flour
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1 1/2 cups mushrooms, sliced
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1/3 cup knorr leek soup, dip and recipe mix (1/2 package)
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1/2 teaspoon dried basil
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1/4 teaspoon dried dill
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1 1/2 cups milk
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1/2 cup cheddar cheese, shredded
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1/2 cup parmesan cheese, grated
Instructions
- 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.