Christmas Fettuccine is a festive recipe that is perfect for those of you who are looking to add a touch of color and flavor to their holiday meals. This simple twist on a classic dish makes this fettuccine Alfredo a nice addition to the holiday season.
Christmas Fettuccine is a great dish to serve this time of year at your holiday parties or for dinner on Christmas day. This creamy pasta dish is made with a handful of simple ingredients and is ready for the dinner table from start to finish in 20 minutes which also makes is a good weeknight dinner option. It would be fun to eat while watching your favorite Christmas movie.
If you would like to try another festive dish for the holidays check out Red Pepper Green Beans. If you would like a festive holiday cocktail check out Christmas Margarita. A Wreath Cheese Spread also has the pretty holiday colors.
A bowl of fettuccine with cream sauce is always a good choice. If you would like to try a couple other recipes that are similar to Christmas Fettuccine with Alfredo sauce, check out Pasta Primavera and Green Vegetable Fettuccine.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Fresh fettuccine or dried pasta can be used in the recipe. Fresh pasta will have a more delicate texture and richer taste. Read When to Use Fresh Pasta Vs. Dried Pasta.
- Consider adding cooked chicken breasts, shrimp, or crispy pancetta for added protein.
SPECIAL EQUIPMENT NEEDED:
- Large Pot: For boiling the fettuccine pasta. A pot with a heavy bottom is preferable as it provides even heat distribution.
- Colander: To drain the cooked pasta. Make sure that it is large enough to hold the amount of pasta you are cooking.
- Heavy Large Skillet or large frying pan: This is needed to prepare the sauce. A skillet with high sides is ideal to accommodate all the ingredients and to mix them together without spilling.
- Knife and Cutting Board: A sharp knife is needed for chopping the shallots, garlic, parsley, and roasted red peppers. A sturdy cutting board will provide a safe and stable surface for cutting.
- Measuring Cups and Spoons: For accurately measuring the olive oil, butter, vegetable broth, heavy cream, and spices.
- Wooden Spoon or Spatula: To stir the ingredients in the skillet. It is especially useful for sautéing shallots and garlic and for mixing the pasta with the sauce.
- Cheese Grater: If you are using a block of Parmesan cheese, a grater will be needed to grate the cheese finely.
SUBSTITUTIONS:
- Margarine can be used if butter is not available.
- Vegetable oil, canola oil, or avocado oil can be used as alternatives to olive oil.
- Onions can be a substitute for the shallots but they have a stronger flavor. Green onions are milder and can work too.
- In a pinch, use ¼ teaspoon of garlic powder in place of each clove of fresh garlic.
- For non-vegetarians, chicken broth can be used instead of vegetable broth.
- Asiago or Pecorino Romano cheese can be used in place of the parmesan cheese.
- Cilantro or basil leaves can be substituted for the fresh parsley. The flavor profile is different but they can add a fresh taste.
- Crushed red pepper flakes can be substituted with cayenne pepper powder for a bit of heat. If you prefer the sauce to be milder, substitute black pepper or white pepper for the red pepper flakes.
- Roasted red peppers can be substituted with fresh red bell peppers. Sauté them for a similar but less smoky flavor. You could also use sun-dried tomatoes for a different flavor profile.
HOW TO STORE CHRISTMAS FETTUCCINE:
- Christmas Fettuccine can be stored in the refrigerator for up to 3-4 days. Allow the fettuccine to cool to room temperature. Transfer the fettuccine to an airtight container.
- The fettuccine can be frozen for up to 2 months. Make sure the fettuccine is completely cool before freezing. Use airtight freezer-safe containers or bags to store the fettuccine. If you are using bags, try to remove as much air as possible.
- Transfer the frozen fettuccine to the refrigerator a day before you plan to eat it. This allows it to thaw slowly and evenly.
HOW TO REHEAT CHRISTMAS FETTUCCINE:
- To heat the fettuccine on the stovetop place it into a skillet over medium heat. You might need to add a small amount of water or additional broth to loosen the sauce and prevent the pasta from drying out.
- To reheat the fettuccine in a microwave oven, place the fettuccine into a microwave-safe dish. Cover the dish and heat it on a medium setting. Stir occasionally to ensure even heating. It should take 2-3 minutes.
Cook and drain the fettuccine.
Melt the butter and heat the olive oil in a large skillet. Add the shallots and garlic and cook 2-3 minutes until they start to soften.
Add the vegetable broth and heavy cream. Increase the heat to medium high and allow the sauce to come to a slight boil. Reduce the heat and simmer for a few minutes until the sauce starts to thicken.
Add the parmesan cheese, parsley and crushed red pepper flakes. Let the sauce simmer an additional minute so the sauce will continue to thicken.
Add the spinach and red pepper. Stir until the spinach starts to wilt.
Add the cooked fettuccine to the skillet. Stir it in to the sauce and let the mixture simmer until the fettuccine is heated through.
Place a large pot of salted water over medium-high heat to cook your fettuccini . Bring the water to a boil and add the fettuccine to the hot water. Cook the fettuccini according to the package directions for al dente. If you plan on reheating the fettuccini later on the stovetop, reserve a little pasta water. You can add a bit of this cooking water to the pasta when heating to keep the sauce creamy. Drain the fettuccini and set aside. In the time it takes to heat the water and cook the fettuccine should be about the same amount of time as it takes to make the sauce. In a large skillet, melt the butter with the olive oil over medium-low heat. Add the shallots and garlic to the skillet. Cook for 1-3 minutes, stirring occasionally until they begin to become tender. Add the vegetable broth and cup of cream. Increase the heat to medium high and allow the sauce to come to a slight boil. Reduce to a simmer on low heat until it begins to thicken. This will take about 5 minutes. Stir in the parmesan cheese, parsley and red pepper flakes. Cook for 1 minute until the sauce becomes very thick. Add the spinach and red pepper. Stir the spinach until it wilts. Add the cooked, drained fettuccini to the skillet. Heat over medium low heat, stirring occasionally until it is heated through. Serve in a large bowl with additional parmesan cheese, parsley and red pepper flakes sprinkled on top of the pasta. Add a glass of dry white wine and some crusty bread to complete the meal.Christmas Fettuccine
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Ingredients
Instructions
