Nothing makes me happier than a Pumpkin Spice Latte from a particular coffee shop and one of their Pumpkin Cream Cheese Muffins. I tried my best to clone them at home because I don’t enjoy having to pay the price.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) package fresh fettuccine
- 4 tablespoons butter
- 1 (8 ounce) package sliced mushrooms
- ½ medium onion, chopped
- 3 cloves garlic, crushed
- 10 ounces marinated artichoke hearts
- ⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
- 1 (2 ounce) can sliced black olives, drained
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 cup Parmesan cheese
- 1 medium ripe tomato, chopped
- ground black pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.
- Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.
- Stir in artichoke hearts, sun-dried tomatoes in oil, and olives, then pour in wine and lemon juice; bring to a boil. Reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.
- Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.
- You can also used dried pasta, but allow enough time for it to cook. I recommend a Sauvignon Blanc or Chardonnay for the white wine.
- If you’re adding prawns or cubed chicken pieces, sauté them with 2 tablespoons of butter in a separate pan until cooked and then set aside. Add them after sauce has reduced, at the end of Step 3.
Nutrition Facts
| Calories | 612 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 9 g |
| Protein | 21 g |
| Saturated Fat | 12 g |
| Sodium | 888 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious
I would have given this 5 stars if it had included more seasoning. AFter reading other comments I drained both the tomatoes and the artichokes but I didn’t rinse them. I added itatlian seasoning and it was very good
We are crazy about this dish! It’s become one of our very favorites
I used 3 large fresh tomatoes instead of sun dried ( don’t like the texture) and sautéed them during the last 10 minutes then added in 6oz fresh baby spinach for last couple of minutes until just wilted. Topped with 1/2 package crumbled feta instead of Parmesan. Left out the olives but next time which will be SOON will add Kalamata olives. My boys loved it!!!!
Normally, I don’t leave a review if I make a lot of changes, but I feel like this recipe is such a great base and you can adjust based on personal preferences and what you have in your kitchen. Don’t like olives? Don’t add them! Forgot to buy mushrooms? Still a great recipe. The sun-dried tomatoes and artichoke hearts have so much flavor that you can tweak the recipe as needed/desired, though I’m sure it is fantastic as-is. I subbed green olives for the black, omitted the mushrooms, and added fresh basil on top for a little extra freshness and greenery. My husband loved it (and so did I)! Thanks for the inspiration!
Picky husband and 6 year old both loved it. I made it as directed.
We loved it. I added shrimp, asparagus, and orange bell pepper to the recipe. It was a great hit.
One of my most favorite recipes….absolutely delicious!
I have made this several times. Always a hit. Also I never have wine on hand so I never put it in and it still turns out awesome. I add truffle oil and feta cheese turns out even better. 🙂
Right at the end I tasted it and it was perfect and realized I hadn’t even put in the parmesan yet! After the parm and 1hr in the fridge, I nearly wanted to eat the whole bowl.
Awesome!!!! Add roasted chicken and enjoy a well balanced meal!
Yep, I cleaned the bowl with a piece of bread it was that yummy! A few things, no wine on hand so I used chicken broth. I added cooked chicken pieces. Next time I will cut up the sun dried tomatoes and quarter the artichoke hearts. I agree that a little spinach would add to color and a little flavor. Last but not least I added goat cheese crumbled on top instead of the parm. It melted into the pasta a little and helped cream up the texture. SO GOOD!
I really love this recipe and so does my boyfriend. Even if you are a beginner in the kitchen, as I am, this recipe is a simple way to make a big impression. Tastes like a chef made meal and was super simple. Delish!
I followed the recipe. The only thing I change was rinsing the sun dried tomatoes. I’m happy I did. I think it might of been too salty. It’s a really fast dish too. Good for lent dinners.
This is one of those recipes that, when I first tasted it, I really enjoyedit. Then, the more I ate it, the less I liked it. Maybe it was the marinated artichoke hearts, I’m not sure. Whatever it was, I doubt I’ll make it again. And the cost of the sun dried tomatoes ($7 for 7.5 oz jar) was WAY out of my budget.
After a long day at work, I found this recipe to be easy to assemble and absolutely delicious! I will totally be adding this to my favorite recipes list! Adding freshly sliced basil really brings this dish together!
Not bad although I found it to be a little sour overall…
Added shrimp and hearts of palm. Didn’t have white wine so used red. Kids love it too.
Delish! Also good garnished with feta cheese. Thanks for sharing!
The recipe as is ,was too bland for me ..a few shakes of basil with a handful of fresh parsley took it up a notch…unfortunately it isn’t a keeper for me.
I’ve been making this recipe for several years. To make it a bit healthier, I use the sun dried tomatoes that aren’t packed in oil. It does make it much less oily. I don’t drink dry white, only sweet like Moscato, so I use that and I find it doesn’t detract the flavor, I enjoy the sweetness it adds.