Fettuccine With Portobello-Alfredo Sauce

You'll never miss the meat when you add  portobello mushrooms to a a rich and creamy alfredo sauce and spoon it over pasta.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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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

Preparation

  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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