Mother’s Day 2014: Easy Baked Fettuccine

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

  1. Preheat oven to 375. Boil pasta according to package directions and drain, reserving 1 cup of pasta water for the sauce.
  2. In a large bowl combine the 2 cups asiago cheese, the container of sour cream, the parmesan, thyme, salt and pepper. Stir to combine.
  3. 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.
  4. Transfer the pasta to a greased baking dish and sprinkle with the remaining ¼ cup of asiago cheese.
  5. Bake until golden on top, about 25 minutes. Remove from oven and let stand for about 5 minutes to allow sauce time to firm.






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