FETTUCCINE WITH PORTOBELLO MUSHROOM ALFREDO SAUCE

Fettuccine With Portobello Mushroom Alfredo Sauce image

Provided by randomBvR

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (12 ounce) package fettuccine
1 (6 ounce) package portabella mushrooms
1 cup heavy whipping cream
1 cup milk
1/2 cup butter
1 cup parmesan cheese
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
3 garlic cloves, minced
2 tablespoons flat-leaf Italian parsley (chopped)

Steps:

Cook pasta according to package directions; drain; set aside.
Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 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 until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.