Description
A delightful candy cane pasta dish with a festive appearance.
Ingredients
Scale
- 8 oz Fettuccine or Linguine
- 2 tbsp Olive Oil
- 2 cloves Garlic (minced)
- ½ tsp Red Pepper Flakes (optional)
- 1 cup Heavy Cream
- ½ cup Parmesan Cheese (grated)
- 1 cup Mozzarella Cheese (shredded)
- to taste Salt & Pepper
- 2 tbsp Red Gel Food Coloring or Beet Juice
- ¼ cup Fresh Basil or Parsley (optional)
- 2 tbsp Crushed Peppermint
Instructions
- Prepare the fettuccine or linguine in salted boiling water according to package instructions. Aim for al dente texture; once done, drain and set aside.
- In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté for about 30 seconds.
- If you like a kick, sprinkle in red pepper flakes now! Pour in heavy cream, stirring gently. Let it simmer until slightly thickened – about 5 minutes.
- Add in the grated Parmesan and shredded mozzarella to the skillet. Stir continuously until the cheeses melt smoothly into the cream sauce.
- Divide the sauce between two bowls, adding red gel food coloring or beet juice to one bowl.
- Take half the cooked pasta and toss it in the white sauce. Then, toss the other half in the red sauce.
- When plating, layer the red and white pasta together to create a delightful candy cane presentation.
Notes
- This dish is visually appealing and perfect for festive celebrations.
- Substitute garlic with garlic powder for a milder flavor.
- Use coconut cream as a dairy-free alternative for the heavy cream.
- Nutritional yeast can replace Parmesan for a vegan option.
- Vegan cheese options are available for the mozzarella.
- Red pepper flakes can be omitted for a kid-friendly version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg