Spaghetti Mushroom Alfredo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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It's a easy and tasty mushroom alfredo sauce-plus it's light and healthy. I made this last Saturday for lunch. DH loves it so much! Make some butter garlic toast as side dish:-) Ingredients:
300 g mushrooms, sliced crosswise |
1/3 carrot, sliced crosswise |
2 garlic cloves, chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
fresh parsley leaves, chopped |
25 g butter |
1/4 stick philadelphia cream cheese, cubed |
200 ml milk |
grated parmesan cheese |
200 g spaghetti |
Directions:
1. Melt the butter over low heat in a large sauce pan.
2. Add mushrooms, carrot and garlic. Cook over low-medium heat until liquid evaporates, about 6 minutes, ringstir frequently.
3. Add oregano, basil, pepper and salt. Stir to combine. Cook another 30 seconds.
4. Reduce the heat to low. Add cream cheese. Stir gently until it melts, and then pour in milk. Stir often until the sauce thickens. Remove from heat and keep warm.
5. In another sauce pan, bring the salted water to a boil and cook the spaghetti for about 10 minutes or according to your desired softness.
6. Drain the spaghetti and toss with mushroom sauce. Sprinkle with fresh parsley and grated Parmesan cheese.
7. You're ready to enjoy!
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