Boursin Fettuccine Alfredo with Portabellos and Broccolini

    You can also add chicken or Italian Sausage to this recipe. This sauce makes a great topping on a pizza.
    The sauce can be made in the microwave if you are in a hurry.

Boursin Fettuccine Alfredo sauce with Portabellos and Broccolini
1/2 cup Boursin cheese
1/2 cup half and half
1/2 cup Parmesan cheese
1 tab garlic oil

3 portabellos, sliced into pieces
1 cup broccolini, sliced into pieces
1 tab garlic oil
Whole Wheat Fettuccine

Boil the pasta according to the directions.

In a saucepan cook the portabellos and the broccolini in the garlic oil with the salt, about five to ten minutes.

In another sauce pan add the garlic oil. Still in the Boursin and the half and half until warm. Add the Parmesan. Let cook five minutes than add to the pasta and the veggies.



  1. Ines

    Our grandfather Alfredo Di Lelio, creator in 1908 of fettuccine all’Alfredo, opened Alfredo in 1914 in Rome after leaving the first restaurant run by the mother. In 1943 Di Lelio sold the restaurant to others outside his family and reopened his restaurant “Il Vero Alfredo” in Rome, Piazza Augusto Imperatore 30 (in website information on franchising), which is now managed by his nephews Alfredo and Ines. Other restaurants Alfredo in Rome do not belong to our family.
    Alfredo e Ines Di Lelio

Comments are closed.