Here's the recipe I started with:
Fettuccine with Blue Cheese-Artichoke Sauce
9 oz refrigerated fettuccine
14 oz quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
Light alfredo sauce
2 T crumbled blue cheese
I made some adjustments, and I'll note them as we go. M'kay?
Here's my haul from the grocery store:
So, I used uncooked fettuccine. Cook according to instructions and drain. Meanwhile, slice the mushrooms (I used white button). I also cut up this bad boy:
All mis en placed and ready to go:
I sauteed the mushrooms and peppers together in some Tuscan herb olive oil from AllSpice. Add to this the drained artichokes:
and alfredo sauce. I wanted it super blue cheesy, so I also added some of the blue cheese into the sauce at this point so it could melt down.
To finish, add the pasta to the sauce pan, and coat thoroughly. Plate and top with more crumbled blue cheese. Get crazy and make your own garlic bread (olive oil rub-down, topped with garlic, parsley, and salt).
Eat it, smile, and take a nap. Long live carbs!
Photo bonus: Check out this awesome gift Mr. Drinking Chef got me for Christmas. It's a WineStein. I call him Harvey. Hahahaha.