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Fettuccini with Blue cheese and Walnuts
4'
Not included in this recipe
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
7 Portions
+
Butter, melted
1 tablespoon Butter, melted
Water
1/2 cup Water
MAGGI® Chicken Bouillon
20 grams MAGGI® Chicken Bouillon
Cream, fluid, half and half
1 cup Cream, fluid, half and half
Cheese, blue
1 cup Cheese, blue
Cheese, parmesan, hard
50 grams Cheese, parmesan, hard
Nuts, walnuts, english
3/4 cup Nuts, walnuts, english
Pasta, dry, enriched
250 grams Pasta, dry, enriched
Water
8 cups Water
Fettuccini with Blue cheese and Walnuts
Nutri value
| Carbohydrates | 29.76 g |
| Energy | 312.74 kcal |
| Fat | 15.72 g |
| Protein | 13.03 g |
| Fiber | 1.48 g |
| Sodium | 894.28 g |
| Sugar | 4.95 g |
Instructions
4 Steps
20'
Total
5'Preparation
20'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
In a large saucepan, melt butter over medium heat, add hot water, MAGGI® Chicken Bouillon cube, and cooking cream and simmer for 5 mins, taking care not to over boil cream.
Check
2 of 4
1'
Step 2
Add blue cheese, Parmesan cheese and walnuts to the sauce and simmer on low heat until cheese is melted and sauce is somewhat even.
Check
3 of 4
1'
Step 3
Meanwhile cook pasta in boiling water until al dente. Drain pasta, discard water, and add cooked pasta to the sauce.
Check
4 of 4
1'
Step 4
Gently toss until fettuccine is evenly coated with the sauce, transfer to a serving dish and serve immediately
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Fettuccini with Blue cheese and Walnuts
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