Creamy Baked Asiago-Gouda Fettuccine
Creamy Baked Asiago-Gouda Fettuccine
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Chef's Note
“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.”
READY IN:50mins |
SERVES:6 |
UNITS:US |
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Ingredients Nutrition
- 1 lb fettuccine pasta
- 1 tablespoon butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 6 tablespoons butter, melted
- 1 teaspoon garlic salt
- 1 tablespoon parsley flakes
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄4 teaspoon ground nutmeg
- 1 cup asiago cheese, grated
- 1 cup smoked gouda cheese, grated
- 1 cup half-and-half
- 1 cup milk
Directions
- 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.
Creamy Baked Asiago-Gouda Fettuccine