Fettuccine With Portabella- Alfredo Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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When one is just plain tired of chicken and/or meat this is simply divine. and was featured in Southern Living. This is also great for your Vegetarian guests. 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:
1. Prepare pasta according to package directions, drain.
2. Remove brown gills from mushrooms and discard. Chop mushrooms.
3. 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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