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Bake Fresh

Bake Fresh

March 10, 2010 · 11 Comments

Fettuccine Alfredo with mushrooms and broccoli and healthy too!

Italian· Lunch & Dinner· Uncategorized

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This is a quick post but I HAD to share this recipe. I am usually pressed for making savory dishes mostly since some of my regular followers expect. Besides that, I have more ideas for making sweets and baking items, I cook proper meal at night and I haven’t still mastered the night time photography skills. Well, that doesn’t at all means that I have mastered natural light photography. Some pictures still come out horrible but thats the fun of learning.

So today, I had to stir something quickly for lunch, in half an hour to be exact. Secretly I was feeling Giada De Laurentiis from Food Network. I knew I had to make pasta because thats usually the quickest meals and family favorites. I had bought Fettuccine, so that had to be the main ingredient. I had tried Fettuccine Alfredo in a restaurant last week over a lunch with friends [btw it was great fun]. It was just ok, not great, I mean the food. So, after some searching, I settled down with a promising recipe which didn’t have cream. All the other recipes had cream [including Giada’s] as main ingredient and rightly so, it was Alfredo after all. I cannot over-indulge, not good for us. And guess what, it did turn out great with low fat milk thickened with corn flour. For now atleast I am settling down with this recipe.
Back to the recipe. Fettuccine means ‘little ribbons’ in Italian, is a popular Italian pasta with ribbon like shape and the most common dish that is made out of it is Fettuccine Alfredo. Some says this dish has its roots in Rome but its now gaining immense popularity worldwide. Alfredo refers to the thick buttery, creamy sauce seasoned generously with parmesan cheese – another popular Italian ingredient. Some veggies can also be added for variation.
Enough talking, did I tell you it was quick post?
Mushroom and Broccoli Fettuccine Alfredo [somewhat healthified]
Ingredients:
adapted from Honey,What’s Cooking?
Fettuccine pasta approx.250 gm
Crushed Red pepper flakes 1/2 tsp
Garlic (chopped) 2 cloves
Broccoli approx. 1 head cut up
Mushrooms 200 gm (small tin)
Butter 2 tbsp
Extra Virgin Olive Oil 1 tbsp
Milk [I used low fat] 3 cups
Corn starch/flour 2 tbsp
Parmesan Cheese 1 cup
Black Pepper 1 tsp freshly grounded
White pepper 1 1/2 tsp
Salt
Parsley [I used green corriander] a handful
snips of green onion and a couple of mint leaves
Method:
1. Cook pasta according to package directions.
2. In the same boiling pasta water, put broccoli in a sieve and steam for 5 minutes.
3. In a separate pot, place oil, add garlic, red chilli flakes and after 2 minutes add    mushrooms. Cook for good 5 minutes. Lastly add in broccoli.
4. Keep the above mixture aside. 
5. Make Alfredo Sauce. In the same pan, melt butter, add 2 cups of milk.
6. Separately in a bowl, mix one cup of remaining milk and cornflour. 
7. Add salt, white pepper, milk with cornflour into the sauce. 
8. when it starts thickening, add cheese and parsley.
9. Lastly add in mushroom and broccoli mixture.
10. Add in all the pasta and let it sit for 15 minutes so all the sauce is absorbed by the pasta.
11. Garnish with green onions, parmesan cheese, freshly ground black pepper and mint leaves.

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Previous Post: « SourCream Cake with Walnut Streusel – perfect pair with a coffee
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Comments

  1. Tina says

    March 10, 2010 at 12:24 pm

    Beautiful clicks..Looks creamy and delicious…

    Reply
  2. SANIA says

    March 10, 2010 at 1:09 pm

    Wow!
    I HAVE to try this asap.
    Just for the record, if we want to use cream instead of the healthified option (hehehe), what will be the change in the recipe?

    Reply
  3. bakefresh says

    March 10, 2010 at 1:41 pm

    thanks Tina
    Sania, lolz, btw, wild guess is 2 cups cream in place of milk and skip cornflour 🙂

    Reply
  4. ns says

    March 14, 2010 at 4:31 am

    hi nadia, it's me, from Honey, What's Cooking. Thanks for crediting me on this recipe… this is the first time i'm seeing someone say, "adapted from..".
    Glad you enjoyed it.
    -ngs

    Reply
  5. bakefresh says

    March 15, 2010 at 2:10 pm

    hey thanks ngs 🙂 n u r welcome

    Reply
  6. Elizabeth says

    March 16, 2010 at 2:26 am

    I love the mushroom addition. Such a perfectly hearty choice!

    Reply
  7. Ann says

    April 18, 2010 at 1:50 am

    Wow.. looks delicious and love the recipe

    Reply
  8. Cupcake Land by ShamsD says

    May 1, 2010 at 8:22 am

    You're quiet the baker and cook,very talented:)
    My kids love pasta…I'll try it one of the days!!
    Jzk…for sharing!

    Reply
  9. ZazaHardy says

    May 25, 2010 at 12:17 pm

    Hi Nadia! i was trying to look for shops selling macarons in riyadh and stumbled across your blog. thank you so much for sharing the recipe (and tonnes of other yummy recipies too!). looking forward to try them, very soon once we are all settled down (just moved here 3 weeks ago).

    Do you still conduct baking classes? would love to learn how to bake those cupcakes and learn how to do those gorgeous icing!

    Best wishes,
    Zaza

    Reply
  10. Farah Muzaffar says

    May 27, 2010 at 4:58 am

    Hello Nadia,
    Pastas was delicious really… specially my daughter loves it very much thanks for sharing

    I'm following Craft"a"world and think you'll be interested in it as well. To check it out, follow the link below: http://craftaworld.blogspot.com/
    love Farah

    Reply
  11. bakefresh says

    June 6, 2010 at 12:36 pm

    Hey Zaza, thanks alot for liking blog and recipes. You can get macaroons on two of the chocolate shop at talateen street. one is So and one is Lenotre from Paris i guess.
    Unfortunately i dont confuct baking classes anymore but i soon plan to start a series of cupcake decoration on my blog. I am still learning and i hope you all do with me while enjoying the process 🙂

    @ Shams, thanks 🙂

    @ farah, congrats on new blog, i love it

    Reply

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I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

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Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

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Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

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If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

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The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

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Homemade chocolate icecream - a keeper recipe I m Homemade chocolate icecream -  a keeper recipe I make so often in summers!

It's the real deal, chocolate, cream, milk, egg yolks, you can also adjust the sugar based on how dark or sweet your chocolate is.

I have never looked back to the packaged commercial icecream!

Step by step on YouTube channel!

RECIPE

Ingredients

21 grams/ 2.5 tablespoon Cocoa Powder

500 ml Cream

140 grams Dark Chocolate (chopped) (I used 62%)*

5 Egg yolks250 ml Milk

100 grams Sugar

1/4 teaspoon Salt

1/2 teaspoon Vanilla essence

Method

1. Whisk half cream and cocoa powder and heat till completely dissolved and bubbles start to appear.

2. Add the cream and cocoa mixture to chopped chocolate/chocolte chips and stir.

3. Stir until chocolate is completely melted, add rest of the cream.

4. Whisk egg yolks in a bowl.

5. Heat milk, sugar and salt until just starts to boil.

6. Add heated milk mixture to egg yolks in steady stream.

7. Return the entire mixture to heat and cook stirring continuously till it starts to thickens.

8. Seive the mixture into the chocolate mixture.

9. Add vanilla and stir well.

10. Freeze covered for 3 hours, take out and beat well.

11. Return to freezer overnight in a rectangular pan covered twice.

12. Take out 10 minutes before serving and scoop out, serve with fudge sauce.

FUDGE SAUCE

2 tablespoons cocoa powder

4 tablespoons icing sugar

1 teaspoon butter

2 tablespoon milk

Mix all and cook on low heat, stirring till combined.

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