Fettuccine With Portabella- Alfredo Sauce
- Reviews 1
Ready In: 35 mins
Serves: 6-8
Ingredients
- 1 (12 ounce) package fettuccine
- 8 ounces already sliced portabella mushroom caps
- 1⁄2 cup butter
- 3 garlic cloves, minced
- 1 cup shredded parmesan cheese
- 1 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon salt
- 2 tablespoons chopped fresh flat-leaf Italian parsley (or substitute w or Italian seasoning)
- flat-leaf Italian parsley (to garnish)
- 1 cup whipping cream
- 1 cup milk
Directions
- Prepare pasta according to package directions, drain.
- Remove brown gills from mushrooms and discard. Chop mushrooms.
- Melt butter in a large saucepan over medium heat add mushrooms and garlic, and saute 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablesspoons parsley. Serve over hot cooked pasta.
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