Fettuccine with Blue Cheese-Artichoke Sauce

This shortcut  pasta dish uses a refrigerated alfredo sauce that's dressed up with mushrooms, artichoke hearts and blue cheese.

Yield: 4 (1 1/4-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 24%
  • Fat: 8.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.7g
  • Carbohydrate: 45.7g
  • Fiber: 2.6g
  • Cholesterol: 25mg
  • Iron: 0.0mg
  • Sodium: 691mg
  • Calcium: 0.0mg


  • 1 (9-ounce) package refrigerated fettuccine
  • Cooking spray
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 cup sliced fresh mushrooms
  • 1 (10-ounce) container refrigerated light alfredo sauce
  • 2 tablespoons crumbled blue cheese


  1. Cook pasta according to package directions, omitting salt and fat.
  2. While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add artichokes and mushrooms; cook 3 to 4 minutes or until mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
  3. Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fettuccine with Blue Cheese-Artichoke Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy