Fettuccine With Portobello-Alfredo Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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You'll never miss the meat when you add portobello mushrooms to a a rich and creamy alfredo sauce and spoon it over pasta. Ingredients:
1 (12-ounce) package fettuccine |
1 (6-ounce) package portobello mushrooms |
1/2 cup butter |
3 garlic cloves, minced |
1 cup whipping cream |
1 cup milk |
1 cup (4 ounces) shredded parmesan cheese |
1 teaspoon coarsely ground pepper |
1/2 teaspoon salt |
2 tablespoons chopped fresh italian flat-leaf parsley |
garnish: italian flat-leaf parsley sprigs |
Directions:
1. Prepare pasta according to package directions; drain.
2. Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
3. Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 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 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.
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