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.
Recipe by Southern Living June 2004
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04/10/2014
This was a tasty easy dish to make. I thought the sauce was not too heavy. I served it with a garden salad and Italian bread. On the suggestion of one of the reviews, I make extra sauce.
02/21/2009
This is a wonderful dish that we will be making again. Often. The Portobello mushrooms give the dish a nice meaty texture and flavor. We made the recipe as written and it was perfect with salad and bread I suggest you increase the sauce by a third to one half, especially if you are serving the maximum number specified in the recipe. Any extra isn't likely to go to waste.
12/30/2008
This dish is rich and delish! I added a shot of white wine and 1/4 finely chopped onion. Did not have parsley so threw in a few sprigs of basil and it was wonderful! Definitely will keep as a fave!
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