Fettuccine With Baby Corn And Walnuts Recipe

Cooking Directions

• STEP 1.Cook the fettuccine according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
• STEP 3.Add the baby corn and cook for 3-4 minutes until tender.
• STEP 4.In a separate saucepan, melt butter over medium heat. Stir in flour to make a roux.
• STEP 5.Gradually whisk in the milk and bring to a simmer. Cook until the sauce thickens.
• STEP 6.Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
• STEP 7.Add the cooked fettuccine and baby corn to the sauce. Toss until well coated.
• STEP 8.Serve the fettuccine with a sprinkle of chopped walnuts on top.
• STEP 9.Enjoy this delicious and creamy Fettuccine with Baby Corn and Walnuts!

Cooking Tips

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Feel free to add other vegetables like peas or bell peppers for extra color and flavor.
• To make it more indulgent, you can add cooked bacon or grilled chicken to the dish.
• To store leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days.
• Reheat the pasta in the microwave or on the stovetop, adding a splash of milk to keep it creamy.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the fettuccine with baby corn and walnuts hot, garnished with freshly chopped parsley.
• Pair this dish with a side salad or garlic bread for a complete meal.