Total Time
25mins
Prep 15 mins
Cook 10 mins

Easy and hearty. I use alfredo sauce from a jar, but I bet it's even better with sauce made from scratch!

Ingredients Nutrition

Directions

  1. Cook and drain pasta. Keep warm.
  2. In skillet over medium heat, combine mushrooms, wine, parsley, and garlic. Cook and stir 5 minutes.
  3. Remove from heat; slowly add Alfredo sauce until blended.
  4. Return to low heat just until heated through.
  5. Serve over pasta, and top with grated cheese.
Most Helpful

So quick and easy to make and really delicious, so a great midweek meal. I used mushroom tortellini and I doubled the mushrooms and the garlic (both favourite ingredients!) and added a tablespoon of Greek yoghurt to the Alfredo Sauce and also some thyme (for me, a natural partner to garlic and mushrooms). Wonderfully creamy yet not too high in fat for how it tasted. Always a major plus. Loved the wine in this too! Thanks for sharing this yummy recipe. Made for 1-2-3 Hit Wonders.

bluemoon downunder April 22, 2009

This is excellent and a great meal to put together in a hurry on a weeknight. I sauteed the mushrooms and garlic in a little olive oil before adding the wine and used an entire 16 oz. jar of Alfredo sauce, since I like to mix the sauce with the cooked pasta before serving. I have enough left over for another dinner later this week and maybe a lunch for me, too!

Irmgard February 26, 2008

DH and I enjoyed this for dinner tonight. I really didn't taste the wine, but thought the garlic was a delicious addition. The portabellas added a nice meaty texture to the dish. I will make this quick weeknight meal again :) Nick's Mom

Brenda. August 08, 2007