If you’ve spent the last few days frantically googling new recipes appropriate for a Mother’s Day brunch, lunch or dinner, you’re definitely not alone. There are only so many times you can serve bagels and cream cheese, or host a BBQ, year after year. Though this dish is not on my Mother’s Day menu (since I opted for a brunchtime gathering), it would certainly be appropriate for both a lunch and a dinner, and is super easy and extremely delicious.
Below I’ve included my variation of the original recipe, which I found thanks to following The Food Network on Instagram. I had actually planned on using the suggested creme fraiche for a richer taste, but when I came up short after searching three different groceries stores, I decided it was a sign I should go with the lower fat, lower calorie 1% sour cream as a substitute. I also added in the broccoli, since the original recipe didn’t include any vegetables. I could see red peppers or mushrooms (or both!) working really nicely as well. The other thing I had difficulty finding was asiago cheese, so I went with a blend of asiago, parmesan and romano instead, which worked really well.
Happy Mother’s Day to all the mothers out there, especially mine!!
Creamy Baked Thyme Fettuccine
1 box fettuccine pasta (I went with one of the “smart” varieties for added fibre)
1 cup reserved pasta water
2 cups plus ¼ cup shredded asiago cheese (or a blend including asiago)
1 500ml container of 1% sour cream (or an equal amount of creme fraiche for a richer flavour)
1 cup grated light parmesan cheese
1 ½ to 2 tbsp fresh chopped thyme leaves
½ tsp salt
½ tsp freshly ground black pepper
1 broccoli, cut into small florets
- Preheat oven to 375. Boil pasta according to package directions and drain, reserving 1 cup of pasta water for the sauce.
- In a large bowl combine the 2 cups asiago cheese, the container of sour cream, the parmesan, thyme, salt and pepper. Stir to combine.
- Add in the pasta and the broccoli, and toss to coat, slowly adding the reserved pasta water to thin out the sauce (normally when recipes call for reserved pasta water I end up using very little, but for this recipe you really do need the entire cup). Gently toss until all the pasta and broccoli is coated.
- Transfer the pasta to a greased baking dish and sprinkle with the remaining ¼ cup of asiago cheese.
- Bake until golden on top, about 25 minutes. Remove from oven and let stand for about 5 minutes to allow sauce time to firm.