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Creamy Gorgonzola Fettuccine

Creamy Gorgonzola Fettuccine is an eat-lf mailing list pasta vegetarian recipe made with Fettuccine, Asparagus, Olive Oil, Garlic, and Butter Buds. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 3 cup
• 1 tsp
• 4 clove
• 1 tbsp
• 1 tbsp
• 1 1/4 cup
• 1/4 cup
• 1/4 tsp
• 2 oz
• 2 tbsp

Method (preview)

1. 1

   Puddle the olive oil in a nonstick saucepan and warm over medium heat.

2. 2

   Add garlic and cook until soft and fragrant.

3. 3

   Add to milk.

4. 4

   In same saucepan add the butter buds and flour.

5. 5

   Whisk in milk/garlic mixture and cook over medium heat until thickened.

6. 6

   Dice cream cheese and add to sauce.

7. 7

   Stir to melt and combine.

8. 8

   Add salt and half the gorgonzola. Meanwhile boil water and cook fettuccine.

9. 9

   Drain, then divide among 4 serving bowls. Top with roasted asparagus. Then sauce. Sprinkle with remaining Gorgonzola and walnuts.