Meatless Friday: Crab and Goat Cheese Fettuccine


meatless friday redesignIt’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 fettucini. And it only takes about 20 minutes to make!

"Meatless Friday: Crab and Goat Cheese Fettuccine" by Karen Ullo (

Copyright 2017 Karen Ullo. All rights reserved.

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.

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2017 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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