It’s Mardi Gras time here in South Louisiana, the season of indulgence when we celebrate with parades and masquerade balls, but most importantly, with food. In the spirit of Carnival, I give you the best experiment I’ve ever performed in my kitchen—deliciously decadent crab and goat cheese fettuccini. And it only takes about 20 minutes to make!
Crab and Goat Cheese Fettuccine
1 package fettuccine
2-3 tbs. butter
8 oz. lump crab meat
4 oz. sliced baby bella mushrooms
4 oz. sliced white mushrooms
½ tsp. salt
¼ tsp. (or less) cayenne pepper
½ tsp. garlic powder
1 tsp. Italian seasoning
~3 oz. spreadable goat cheese
2-3 leaves fresh basil, chopped
Prepare pasta according to package directions. In a large sauté pan, melt butter. Add mushrooms, crab, and seasonings. Sauté until the mushrooms are cooked. Add the goat cheese. It will melt and become creamy, sort of like alfredo (only better). Toss with pasta. Garnish with fresh basil.
Copyright 2017 Karen Ullo
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, and the former managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.