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Basil Fettuccini & Lemon Butter Alfredo with Mushrooms

April 21, 2011

Easter weekend is just a day away (and maybe already here for you lovelies on the other side of the world!) and I’m so excited to be spending it with my mum and sister who are visiting until Monday for a much-needed girls weekend. Easter weekend is full of tradition for a lot of families, and I for one am all about the chocolate hunt, great brunch, and time to relax. This aside, I’m not a fan of the traditional ham or turkey dinner. Here’s a recipe I recently created that would be a wonderful choice for an Easter (or spring) dinner party. Not as rich as your typical Alfredo, this sauce is light, refreshing, and still creamy thanks to a hint of lemon. And fresh pasta? Well nothing can beat that!

Basil Fettuccini

  • 2 eggs
  • 1 ½ cups flour
  • 2 tbsp crushed basil
  • water optional

In a large mixing bowl, pour your flour and make an indentation or well in the middle.  Break the eggs into the well, add the basil, and slowly combine all three ingredients with a fork. (I start with a fork and then use a dough attachment for my hand mixer, or just my hands, to mix and knead the ingredients until a dough is formed) If your dough is too wet or sticky, add flour little bits at a time—we’re talking approximately a tablespoon at a time so the extra flour is fully integrated.  You can do the same with water if your dough is too stiff.  When everything is mixed, lightly flour a surface and knead your dough until it is a uniform texture and smooth.  Form into a ball or log and divide into slices about 1/4 inch thick.  Wrap your remaining dough in a tea towel so it doesn’t dry out. With your pasta at the thickest setting, pass your dough through the smooth rollers.  To prevent sticking and tearing during the next few passes through the machine, sprinkle your length of dough with flour and fold in half before rolling it through.  Continue rolling with thinner and thinner settings until you reach your desired thickness. Repeat for each dough portion.   Now switch to the Fettuccini cutting roller. Cut your pasta sheets into the desired length of your Fettuccini.  Pass each sheet through the cutting rollers and hang over the edge of a bowl/chair/something so your pasta doesn’t stick together.

To cook, bring salted water to a boil and add pasta. You may have to cook it in shifts as too much pasta in the pot will end up forming lumps.  Remember that fresh pasta cooks in just a few minutes, so check often for your desired done-ness. (I like mine al-dente!)

(pasta rolling can sometimes be a 2 person job…thanks love!)

Lemon-Butter Alfredo Sauce with Mushrooms

  • 3 tbsp total butter/margarine and olive oil
  • zest of one lemon
  • 1 lg clove garlic minced fine
  • 1-2 tsp crushed basil
  • 1 ½ cups diced mushrooms
  • 2-3 tbsp flour
  • 1 ½ – 2 cups cream, milk, or combo of both
  • 1 tsp salt
  • pepper to taste
  • 1/4 cup parmesan cheese
In a saucepan on medium heat, melt butter and oil.  Add mushrooms and saute until mushrooms soften.  Add lemon zest, garlic and basil, and saute for a minute.  Mix in flour, salt, and pepper.  Blend well and cook over med-low heat for a few minutes.  While stirring, add your cream/milk and blend into mushroom/flour mixture.  Continue stirring until it thickens and bubbles. Add the parmesan cheese.  Stir well and remove from heat.  Serve over pasta and garnish with a sprig of parsley.

Do you have any new or old easter traditions and recipes to share? I’d love to hear how you celebrate this holiday!  Enjoy.

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7 Comments leave one →
  1. April 24, 2011 9:06 pm

    Thanks ladies! You all have to try it! this is my new fave alfredo recipe

  2. April 22, 2011 7:27 pm

    Thanks for sharing. 🙂 Yummy.

    • April 28, 2011 9:29 am

      your very welcome Diana! I hope you keep reading Luxelifelove!

      xxx
      Bria

  3. April 22, 2011 12:44 pm

    Looks super scrummy – have a great weekend 🙂

  4. jessica permalink
    April 22, 2011 7:05 am

    Oh my word that looks soooo yummy!!! Too bad I can’t eat pasta at the moment!!!

    • April 28, 2011 9:31 am

      oh no! no pasta is very sad! I think this sauce would also be a great addition to steamed broccoli/cauliflower, or brown rice!

  5. April 21, 2011 12:01 pm

    omg that fettucini looks delicious!

    ❤ steffy
    Steffys Pros and Cons

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